Boiled Icing 2

For quite sometime now, I have been using this Boiled Icing which is the meringue base for the Italian Meringue Buttercream (IMBC) recipe from Joe Pastry's site. The meringue recipe is very similar to the boiled recipe I had posted before except for the amount of sugar that is cooked. In my old boiled icing recipe, all the sugar is cooked while the one below, only a cup is boiled. The sugar in this one is also 3/4 a cup lesser making it less sweet than the previous one. Just read through my notes.


BOILED ICING 2

Ingredients:

5 eggwhites
1 1/2 1/4 cups white sugar
1/4 cup water
1/4 tsp cream of tartar

I started to adapt this recipe after my first successful IMBC using their recipe. I had observed that the boiled icing here is more stable and the sugar is cooked faster.

Start off by mixing 1 cup sugar with 1/4 cup water in a small saucepan. Do not stir and make sure there are no specks of sugar on the side of the pan above the water level. Wash them down with drops of water. No need to use pastry brush to do this task. A spoon will do.

Speaking from experience makes me believe that the kind of saucepan you use affects the way the sugar cooks. I have three small stainless saucepans. Two of these are thick-bottomed ones of really good quality while the third one, though not cheap, is a little thinner than the two. Boiling sugar on the last pan always gives me burnt sugar. I won't even make choco fudge icing on this one because it gives me the same result, burnt chocolate. So, I think the kind of saucepan you use has a big role in making a successful boiled icing.

Set the sugar on low heat. Use the smaller burner on your stovetop as much as possible. I don't start heating my sugar on medium -high as opposed to the instruction from Joe Pastry. I did it once on medium heat and it left some crystals on the bottom of my pan.

While waiting for the sugar to boil, start beating your eggwhites with 1/4 teaspoon cream of tartar. As soon as it gets to softpeak stage (no more big bubbles or you may refer to the photos at Joe Pastry's site), start adding your 1/4 cup sugar gradually and beat it until stiff but not dry. Once you get to that stage, you can left it at that while you wait for the sugar to cook .

I suggest that you set aside anything you wish to do (like checking FB) while waiting for the syrup to reach the softball stage and just focus your attention to it, admiring the entire process :). When the necessary temperature is almost reached you will visibly notice that the sugar turns a little sticky. Start your thread test.

Okay, before discussing this thread test, let me tell you why I don't use my candy thermometers anymore. My digital/instant read thermometer had ran out of battery and I am too lazy to replace it. It was the more accurate thermometer but if you happen to own one, please note that you need to calibrate it. It is the same with the regular candy thermometer. I will put a note at the last part of this post on how to check for accuracy in your thermometers. Okay, main reason why I don't use them is because with the thread test I cannot go wrong. Simply said, I don't trust my thermometers.

I had attempted before to take pictures of this "thread test" but my camera just couldn't focus on the tiny strand of thread. I checked Google and there is non either :D. So for now just use your imagination.

To do the thread test, dip the end of a spoon into your sugar and lift it above the pan and let the syrup drip. If the soft ball stage is nearly reached you should notice a thread starts to hang from spoon. The higher the temperature gets, the longer the thread is, the more cooked your sugar is. What we are looking for is a thread about 4-6" long. If you see that, turn off the heat, start your mixer again and start pouring the sugar in thin streams to the eggwhite. You may want to do it the Joe Pastry way. Add a little, mix a little, add a little, mix a little. This will avoid splattering the sugar on your mixing bowl. Once all the sugar is added, run your mixer on high and keep beating until the meringue is stiff. I do it for 5-8 minutes on my Kitchenaid mixer and maybe 10 minutes in the hand mixer. I found that with this recipe, there is no risk of over beating it.

My college friend who used to bake told me that her mom puts "kalamansi" (small green lime) juice in her icing and when I asked her what it does, though she, herself, was not sure of her answer, said it could be for keeping the icing from crusting. My mom said she used to do it too but could not give me a scientific explanation. Duh!

That's it, your boiled icing is ready to use. For more questions on this type of icing, feel free to leave a comment here. I'd appreciate if you include your first names so I can address you properly rather than having to call you Ms. Anonymous.

And oh! Yeah, the thermometer. I read it from an old recipe book from my Mom and I quote:

"To check candy thermometer for accuracy, let stand 10 minutes in boiling water. Thermometer should read 212 degrees. If there is any variation, subtract or add to make the same degree of allowance in testing candy."

Now please note that the boiling point of water varies depending on your location. The above test is for locations on sea level only. If you happen to be neighbors with Spongebob, that would be a different story.

Let me leave you a photo of my attempt to pipe roses using this boiled icing recipe. They're not perfect (I suck in piping), they softened a bit,  but the roses did not melt.

I was piping still a quarter of the basketweave side and my hand already screamed, "STOP!"