Beginner's Guide for Boiled Icing
Ingredients
Eggwhites 2pcs
Cream of Tartar 1/2tsp
Sugar 1Cup
Water 1/4Cup
Procedure
NOTE:MAKE IT SURE ALL EQUIPMENTS THAT YOU WILL USE IS DRY AND GREASE FREE TO AVOID RUINING YOUR BOILED ICING
1. Combine water and sugar in a sauce pan, put it in a low to medium heat let it boil.
NOTE: DO NOT STIR THE MIXTURE TO PREVENT FROM CRYSTALIZATION
2. Boiled the sugar until 245F or 118C
NOTE; THERE ARE TWO WAYS TO CHECK IF THE SUGAR IS READY
*GET A SMALL AMOUNT OF SUGAR MIXTURE THEN DROP INTO WATER, IF THE SUGAR TURN INTO BALL THEN ITS READY
*GET A FORK THEN DIP INTO SUGAR MIXTURE, THEN PULL AND LET MIXTURE TO DRIP SLOWLY BLOW IT, IF THE SYRUP TURN INTO CANDIED LIKE TEXTURE OR THICK THEN IT IS READY
3.While the sugar syrup is boiling. Combine egg whites and cream of tartar
NOTE: *MAKE IT SURE EGGWHITES ARE FREE FROM EGGYOLKS
*MIXING BOWL AND ATTATCHMENT SHOULD BE DRY AND FREE FROM GREASE.
4.Beat egg whites and cream of tartar until stiff peak.
5. Pour the sugar syrup slowly to meringue, flowing from the side of the mixing bowl.
6. Beat on high speed for 7 minutes until light and fluffy and glossy appearance.
NOTE; AVOID TO OVER BEAT TO AVOID LOSE ITS GLOSSY AND THIN OUT MIXTURE.
HOW TO FIX RUNNY BOILED ICING
1. You can add powdered sugar until the icing become stiff peak and fluffy again
2. turn it into Buttercream by adding butter mixture on it until become stiff peak,
3, You can also add shortening until become stiff peak.
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