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Decorating 101: Boiled &
7-Minute Icing |
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Both Boiled and 7-Minute Icings are
American classics. They are used as a filling and
frosting for a number of old-fashioned layer cakes. The icings are a whipped
mixture of egg whites, granulated sugar, water and corn syrup. The difference
between the two has to do with the method used when making its recipe.
Boiled Icing
has the consistency of melted
marshmallows: fluffy, sugary and slightly sticky.
It is made by gradually pouring a hot sugar syrup over
stiffly beaten egg whites, beating constantly until the mixture is smooth and
satiny. An Italian meringue is made in the same
manner. Boiled icing
holds up better than buttercream
on warmer days.
7-Minute Icing and its
variations, refers to the length of time that the ingredients must be
beaten. It requires placing all the ingredients in a
double boiler and whipping it
for 7 minutes as it heats until thick and fluffy. Then, after removing from the
heat, it is whipped again until it cools and is thick. P.S.
It's also fat-free.
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There are several DOs
and DON'TS to follow when making either Boiled or 7-Minute Icing.
Since both methods use whipped egg whites, you may want to first
review some tips. Store any
cake that has been frosted with boiled icing under a cake dome, but use a
tooth pick under the lid to lift the dome up a little and allow a small
amount of air in. |
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ICING DOs |
ICING DON'TS |
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Use icing as soon as possible after whipping.
It sets up quickly and is almost impossible to spread after cooling. |
Do not over whip; too much air will be
incorporated into it and it won't whip to a stiff peak. Instead it will be
thick, full of air holes and impossible to spread. If it happens, slowly
add a little light corn syrup (while mixing) and thin the icing down
enough for easy spreading. Try to re-heat the mix and then try to whip it
again -- it may work. |
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Icing must be whipped in an oil free
environment. A single drop of oil in the mix or adhering to utensils will
prevent the egg whites from whipping to a peak. |
Sitting a cake that has been frosted in a
draft will cause the icing to quickly become thick and gummy. |
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For best results, make recipes
on a cool, dry day. |
Don't make icing on a humid day.
If you do, it may take longer to whip. |
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