Boiled Icing is the favorite among bakers because it is what you call the traditional icing everybody learned back in the decades. Compared today..there are plenty of icing or frosting you can learn enhanced by chemicals and syrups. This icing is very stable and can last long in tropical countries or humid temperature.
Things to remember:
Egg whites should be room temperature and fresh
Pure egg whites should be use and make sure there is no touch of egg yolks or not even a dot. Because it wont form into a meringue if there’s a hint of egg yolks.
Your utensils, beater and bowls should be dry. Any touch of water may ruin your meringue.
I suggest to use a candy thermometer to know if you have reached the right temperature of your boiled sugar.
7 pcs. eggwhites (about 1 cup)
1/2 tsp cream of tartar
2 1/2 cup white sugar
1 cup water
Put eggwhites and cream of tartar in the bowl of a mixer, with wire whisk attachment. Set it aside.
Place sugar and water in a small, thick saucepan. Stir.
Clip candy thermometer on the side of the saucepan.
You need to do this simultaneously:
Cook sugar and water over medium fire. Until temperature reaches 255 degrees celsius. Just let it boil and make sure your keeping an eye to it.
Meanwhile, start beating the eggwhites at high speed in another bowl. Until it becomes soft peak.
Continue cooking syrup until the temperature reaches at 260 degrees celsius (hard ball texture) about 10 minutes. Remove from fire.
Pour half of the syrup on eggwhites gradually while beating at medium speed. Incerease speed to high for 10 counts. Then lower speed to medium and pour the remaining syrup. Keep on beating as you slowly pour the boiled sugar into your bowl of meringue.
Put speed back to high and continue beating until it forms hard peak. It may take longer as you expect about 15 mins I guess.
You get the most perfect consistency of your boiled icing once you invert the bowl of meringue and it doesn’t move at all..even if you trash it in the air. It wouldn’t move at all. You got it! Just be patient..it may take awhile though. Once you reach that consistency. You can add gel coloring. (Do not use liquid coloring because it will ruin the consistency of your boiled icing.)
Frost on your desired cake. Enjoy!