how to make Boiled Icing

[2319Francis]

what if i dont have candy thermometer what do i do?

[babyjhaevion]

pwede po tong base sa fondant?

[myAngelDesmond]

@babyjhaevion I would not recommend it.. use buttercream because its stiffer and ideal for crumb coating.

[cute123425]

I can't find any cream of tartar

[pons0221]

anu sukat po nung sugar at ung water na ilalagay ? at ilan egg white po?

[Titta223]

Why does Swiss and Italian buttercream get watery some times....someone please answer my question thank you...

[ihateyoufor]

@Titta223 I find if you add a little bit of vegetable shortening it tends to hold its shape better without ruining the taste : )

[127anele]

@AngelDesmond a million thanks 4 the video. been trying to find a good icing recipe and this looks promising, thou may i ask where do u buy ur egg white powder? wl kc ako mkita here in pampanga... thanks and godbless! =)

[myAngelDesmond]

@127anele hi there salamat :D try mo sa mga baking supplies dyan sa lugar nyo kung wla fresh eggs nlng for this recipe kse safe nmn dahil naluluto ung eggwhites so no worries :)

[elgatonegrotoro]

@angel i try this i reach the fluffiness but when it set to 5 to 10 mins. it makes runny and i mix it again but it doesnt work! when i decorate a cake so thats the time i set it thats my problem. any answer?

[KayRo0]

hi i was wondering does this icing stay smooth for days on a cake?

[leniboy89]

Hi AngelDesmond, Once I have the meringue done, what type of food coloring should I use to give color to the icing? I try to do this before and it always drops on me nad it gets very runny. What works for you?

Thanks

Lenny

[myAngelDesmond]

@leniboy89 hi lenny :) use gel based food color. do not use liquid food coloring it will make your icing runny.

[fionanadine1]

tnx u so much po for answering!!! ask ko lng po kung anong brand pa po ng mixer ang magandang gamitin bukod po s kitchen aide? and san po exact place ko po maki2ta un sa divisoria? i'm frm bataan pa po kc...tnx u so much po! God bless po!!!

[josephc100279]

@ellehcer kung ganun ang way na gusto mong gawin tawag din doon ay swiss meringue....if u add butter magiging called Swiss BUTTERCREAM dba AngelDesmond?

[fionanadine1]

lgi pong palpak icing ko,sa una po maganda pero pag nilagay npo s cake parang nag me2lt po cka may bubbles,need po b tlga n kitchen aide po ang tatak ng mixer? para maging smooth po ang icing? kailangan din po ng termomether? tnx u po!

[myAngelDesmond]

@fionanadine1 it doesnt have to be a kitchen aid meron din mga stand mixers na available sa market :) kung gus2 mo tlga maginvest ka sa magnda mixer :D.. meron ako nakita sa Divisoria mas mura sa kitchen aid ibang manufacturer :) .. try mo iluto pa ung syrup ng mas matagal para mas malapot. ginagawa ko ung pra mas stable ung icing :).. let it rest until cooled then mix mo uli ng few seconds lng pra maging smooth ung icing at mawala ung bubbles :)

[fionanadine1]

@myAngelDesmond tnx u so much po for answering!!! ask ko lng po kung ano pa pong brand ng mixer ang magandang gamitin? and kng san po sa divisoria ko po pde mkita un? and how much po kya;)),i'm frm bataan pa po kc.tnx u so much po tlga:)) God bless po!!!

[josephc100279]

Hello me again, kapag nilagyan ito ng butter this would be called Italian buttercream dba? Thnx

[enc10501]

this is actually the exact thing as dominican suspiro icing.

[sentifionaslists]

gaano ka tagal dapat i mix with hand mixer...wala po kasi ako stand mixer...dami beses ko na nagtry gumawa ng royal icing and gusto ko din try yung boiled...kaso laging palyado

[josephc100279]

Hi AngelDesmond ask ko lng kung how many cups yung 1 stick of butter? Thnx ha

[myAngelDesmond]

@josephc100279 1 stick of butter is 1/2 cup :)

[ellehcer20]

pwede ba ung technique na ilalagay na agad ung sugar sa egg whites then heated up to a double boiler until mawala ung sugar granules?? ganun kasi ung sa monkeyseedvideos... and kpg nrefrigerate, magging meringue-like ba sya? thanks...

[myAngelDesmond]

@ellehcer20 7 minute frosting ang tawag dun :) similar din ang texture sa boiled icing though mas firm at mas stable ang boiled icing kaya ideal sa cake decorating :).

[ellehcer20]

@myAngelDesmond thanks for this, gnwa ko 'to kanina and parang eto din ung icing sa merced bakery...thanks a lot...

[shyne207]

@myAngelDesmond maraming salamat po sa reply,try ko po to gawin.Godbless po

[shyne207]

halo po ask ko lang po,halimbawa po pag walang cream of tartar ano po ibang gamitin?kasi nakatira ako now in belgium,wala kasi akong nakita dito cream of tartar po eh

[myAngelDesmond]

@shyne207 substitute mo 1/2 tsp of vinegar or lemon juice :).. I prefer lemon juice para matangal ang lansa ng itlog :)

[josephc100279]

Actually ok yung gawa ko nung umpisa, nung nilagay ko lng yung syrup dun sya nag flop down(parang half ang volume) bakit?

[myAngelDesmond]

@josephc100279 try mo ibuhos ng mas thin ung syrup :) .. tricky tlga ang boiled icing kht ako nung una mahirap makuha ang tamang consistency.

[josephc100279]

It's me again sorry kulit ko noh hehe pwede din ho ba Ito png filling sa cake n ang galing nyo gumawa ng mga cake very nice, matagal na ba kyo gumagawa ng mga cake n r u in pinas ho ba?

[myAngelDesmond]

@josephc100279 thank u ...opo d2 kmi pangasinan :D.. madami factor kaya bumabagsak ang icing make sure malinis ang wlang bahid ng oil lahat ng gamit :) ..tapos make sure na mareach ng tamang temp ung syrup mas maige pag mas malapot ang syrup mas stable ang icing ..ung mga nabuong syrup sa sides ng bowl para maiwasan kailangan ibuhos ung syrup sa mismong icing wag lng tatama sa wire attachment ng mixer :)

[josephc100279]

I tried making this but nag flop down yung icing, bakit? N also nagkaroon sya ng buo na syrup on sides of the bowl, among wrong ang gonads ko ho? Pls respond bck....thnx

[josephc100279]

What's the difference between fondant n gum paste ho?

[myAngelDesmond]

@josephc100279 fondant is mainly used to cover the cake, gumpaste on the other hand is used for making flowers and figures because it dries very hard. I use boiled icing on chiffon cakes and chocolate cakes :)

[josephc100279]

What kind/type of cake do u use n the kind of icing/frosting with the cake? Thnx much

[josephc100279]

Thnx angeldesmond for responding to my question

[josephc100279]

Pwede ho ba gawing itong mocha flavor icing using this Italian meringue? Also pwede ho ba ito gamitin sa red velvet cake? Thnx

[myAngelDesmond]

@josephc100279 I hvnt tried putting any flavorings sa boiled icing e, but u can give it a try :) works din cguro sa red velvet but personally I like cream cheese frosting on red velvet goes 2gder very well :)

[iambReeYah]

as an HRM student...this is a really big help hehehe tnx for posting this

[marydelle16]

can this stand for hot weather?

[myAngelDesmond]

@marydelle16 Yes :D

[aqoychinita]

@myAngelDesmond hello,can this stand for overnight without in ref? thank you

[aqoychinita]

@myAngelDesmond hello,can this stand for overnight without in ref? thank you

[aqoychinita]

@myAngelDesmond hello,can this stand for overnight without in ref? thank you

[aqoychinita]

@myAngelDesmond

[lilibethjl17]

@myangeldesmond:is this recipe similr to goldilocks icing?

[myAngelDesmond]

@lilibethjl17 I dont know if they use other procedures so I dont know how to answer that :)... but if I compare the taste...(others may not agree w/ me)..its similar..taste like melted marshmallows :)

[senbol100]

@myAngelDesmond thanks so much for this recipe and showing me how to do this

[lilibethjl17]

@myangeldesmond: can you please tell me the use of corn syrup and how and when to use it. cheers!

[elgatonegrotoro]

@lilibethjl17 its different sa goldilocks cus they use butter icing for simple cakes. sa mga specialty cakes is whipcream. yung birthday cakes na malaki is fondant. they are not using boiled icing

[lilibethjl17]

@myangeldesmond: if using a powder, how much shall i put?

[lilibethjl17]

@myangeldesmond: whats the use of the cream of tartar..

[myAngelDesmond]

@lilibethjl17 it stabilizes the egg whites make it firmer.. :) ... If u use meringue powder put 3 Tbsp of the powder in the bowl plus 1/2 cup water and mix for 5 mins on high.once fluffly slowly pour hot syrup steady stream...

[sherin8888]

hi,thank u so much for this video..ive been trying to make the right consistency of boiled icing,but its always not too stiff to hold decorations...im sure ur tips will help..i will try this recipe soon for my bday :) thanks...wt can u say about those recipe that has light corn syrup?wt does it particularly do? :) thanks again!

[myAngelDesmond]

@sherin8888 ur welcome :D corn syrup makes the icing shiny :) ...let me know how it turns out when u make this icing :D

[MrEatLovePray]

myAngelDesmond thank you for this very helpful video. I tried to make and copy your recipe, but what happened was after ko lagyan ng color e nag iba na yung texture nya.. ano ba gamit nyong color? gel based ba? yun sa akin yung regular mccormick, then after mga 30 mins ng nasa cake na sya, yung color ng boiled icing parang bumaba sya, i mean hindi na sya homogeneous :(

[myAngelDesmond]

@MrEatLovePray ginawa ko na din dati yan ung mckormic nde tlga pede un kse matubig babagsak tlga ang icing..meron na ngyon nabibili sa supermarket na paste gawa ng Peotraco nsa tube parang tutpaste :)..pero mas maganda tlga ang gel based na food color mas stable ang icing.

[MrEatLovePray]

@myAngelDesmond I did it right! Bought gel colors na at last! tnx :-) Pro yung mixing time ko less sya di aabot ng matagal, once stiffpeak na sya ok na sya & i use lemon extract too pra di amoy eggs! super tnx!!

[MrEatLovePray]

@myAngelDesmond another challenge with boiled icing, e nagbubuo buo yung sugar ko, i use a thermometer naman, or di lang talaga steady stream.. hirap i-gitna between the wirewhisk & bowl e. do u have any tips? :-) or masyadong mainit na talaga yung sugar syrup kaya ganun? soft ball stage naman raw sabi ng thermometer ko..

[myAngelDesmond]

Yey congrats! magandang tip ung lemon extract a..matry nga :D ... try mo haluin ung water and sugar habang nde mo pa iniinit pero once nsa stove na wag mo na galawin..medium high din ung heat para matunaw tlga ung sugar pero kailangan ung makapal na pot pra nde masunog kagad ang syrup..try mo din test ung syrup gamit ang spoon.i-dip mlng ung spoon tapos angat mlng pag tuloy2 ang tulo ng syrup (tipong continuous stream) pede na ilagay sa meringue...sana maperfect mo na :) let me know :D

[rosenlle]

what if we dont have thermometer how will i know its ready?

[myAngelDesmond]

@rosenlle once all the sugar in the pan has melted take a clean spoon (dry no traces of oil) and dip the spoon(head first) in the syrup (just dip do not stir) and lift the spoon see if the syrup flows continuously, this means your syrup is ready to use. hope this helps :)

[myAngelDesmond]

@rosenlle once all the sugar in the pan has melted take a clean spoon (dry no traces of oil) and dip the spoon(head first) in the syrup (just dip do not stir) and lift the spoon see if the syrup flows continuously, this means your syrup is ready to use. hope this helps :)

[jmdc8881]

I DID TRY SA HAND MIXER BUT IT DID NOT TURN OUT WELL..STICKY THEN BECAME RUNNY..I DID THE SYRUP WELL..WHAT SEEMS TO BE THE PROBLEM?

[myAngelDesmond]

@jmdc8881 tricky tlaga ang boiled icing it takes getting used to it.. pero I've tried using egg white powder instead of fresh egg whites mas stable ang powder plus no threat of salmonela pa. u can get albumen or egg white powder sa mga baking supply stores :) hope this helps

[lurdz22]

sayang, i dont have a countertop mixer... di pala pwede mgwork sa handheld mixer lng? pwede kya if i dont add food color to my icing?

[myAngelDesmond]

@lurdz22 hello! pede pa din nmn gumawa ng boiled icing sa hand mixer although nde ganun kaganda ang texture nya pag counter top ang ginamit tska may tendency na malusaw. cguro u cld cook the syrup a little longer to prevent this. :D

[shinyhapps]

hello. i am looking for an icing recipe that stays soft and won't harden after a few hours. does this recipe fit that description? i like cakes with icing that stay soft yet still keep their shape. thanks

[myAngelDesmond]

@shinyhapps yes this recipe stays soft just be sure though when making the icing that there are no traces of grease on all your equipments :)

[bluesoda025]

Your meringue looks so nice. :0 Whenever I try making Italian meringue for my macarons, the egg whites are fine UNTIL I add the sugar syrup to them. Then they deflate and get all runny and goopy. :( Do you have any idea what might cause that? I wonder if it has anything to do with the fact that I always only make small portions at a time.. or maybe poured in the syrup too fast for such a small quantity (although I do pour it in a slow, thin stream)?

[myAngelDesmond]

Hi! There are lots of things tht cn cause a runy meringue. maybe your syrup didnt reached the ryt temp. if u dnt have a candy thermter u can test the syrup by dipping a spoon and lift it, see if the syrup flows a thread like. a good counter top mixer is also a must, hand held mixers wont achieve a firm icing. plus u also have to make sure evrything is clean, dry and 100% free of grease.dnt worry, u'll get the hang of it, I also get runny meringue the 1st time.Hope this helps :D