HELP!! Boiled icing

Hi all, I have a bride and groom that are requesting boiled icing (Italian meringue). I have never used this before. Can you put this under fondant and it is alright to be left out (not refrigeration)? And does it hold it’s shape? Could I use it for piped rosettes on a cupcake??
Please help!!!!!!!

Tara, Nova Scotia, https://www.facebook.com/pages/Valleys-kool-cakes/131353476890032

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5 Replies

Lainie ...

Hi Tara,
Just to be clear, you’re talking about boiled icing (sugar and water heated and added to whisked eggwhites) not italian meringue butter cream right?
i’ve used boiled icing under fondant in a pinch before (i had some left over boiled icing that i needed to use), and the cake turned out okay. I even left the cake in room temp for a couple of days, and didn’t see any buckling or rippling.
As for rosettes, i don’t see why not, though i haven’t personally tried it out before.

Valley Kool Cakes (well half of it~Tara) ...

That is what I meant, thank you so much Lainie. I will let the bride know.

Judy Remaly ...

My boiled icing recipe would be fine under fondant, but it wouldn’t work for piping as the icing never crusts. It would be difficult to use for piping because it stays soft and fluffy and wouldn’t hold a shape.

Valley Kool Cakes (well half of it~Tara) ...

Thanks Gran! I will use buttercream

FancySweets ...

To get a better texture for pipping decorations on a cake my mom used to add powdered sugar until desired consistency. It is so delicious, and I hate to clean after using buttercream!