I have never attempted to make a meringue type icing before so today I said what the heck...
I made the wilton recipe for Fluffy boiled icing and omg!!! Its soo good! Id like to use it for a cake Im making next weekend. Its going to be a quilt cake filled with the star tip. What Id like to know is will the stars come out good using this icing, how does it hold up, and how should it be stored? Id really appreciate any help or advice you guys have. I need to impress an inlaw who has made cakes for 20+ years, and you all know how nerve racking that can be! 
Heres a picture of some cup cakes made with the icing.
Famousamous, I don't know a thing about fluffy boiled icing, but I HAD to tell you how much your topic line made me laugh. Next time I'm tempted to curse, I'm going say SM of FBH instead 
I've never made the icing, but based on how the cupcakes look I'd say it will do stars just fine. It does look yummy!
I too think that you should be fine making the stars with this icing. It looks to me like your icing on the cupcakes kept their shape and didn't all run together.
I have never used this icing before, but I just might have to give it a try if you say that it is so good.
yes, they taste really good...
One thing I notice, it does not keep overnight.
It tends to shrink a little bit the next day, but I would still use it if it's eaten that same day.
Very light, fluffy and and tastety.. 
I got the recipe from a can of Wilton Meringue Powder.
Fluffy Boiled Icing
3 tbs. meringue powder
1/2 cup cold water
Syrup:
2 cups granulated sugar
1/4 cup corn syrup
1/2 cup water
*Beat meringue powder and cold water untill stiff.
*Mix sugar, corn syrup, and water in 2-quart saucepan. Bring to a boil; cool slightly.
* Slowly add syrup to meringue mixture while beating on low, when all syrup added beat on high till stiff and glossy.
Its a very simple and quick recipe...I wonder if I could add flavoring to it...
yes, they taste really good...
One thing I notice, it does not keep overnight.
It tends to shrink a little bit the next day, but I would still use it if it's eaten that same day.
Very light, fluffy and and tastety..
Do you think it would be ok to ice that cake late Sat. night and then serve it sunday afternoon or should I ice the cake Sunday morning to be safe?
having made this icing the hard way under it's Betty Crocker name--Rocky Mountain frosting: separated real eggs and whipped the whites (yolks used for french vanilla ice cream!)
yes, safe to ice day ahead.
will "kinda-sorta" crust, more like get a bit dry to the touch.
biggest problem I'v had -- it's definately an "odor sponge" so put far away from "stinky" stuff.
i used it on a chocolate mint cake once and the next day the icing had a decided mint flavor.
Yeah, I have noticed that it made kinda like a "film" over the top, it reminds me of marshmellow creme thats been left uncorvered.
Thanks for the tip about surrounding odor and flavor. I put a blue star on a blob of white icing to test for coloring bleeding overnight. The icing takes coloring well, very vivid. 
Yes, it is the most popular or frequently used icing here in the Philippines. You can make stars, borders, swags and letterings. Many says it should be consume the same day. But we refrigerate leftovers and its still ok. We also called it marshmallow icing. But I have a hard time smoothing the cake using this kind of icing. ANd yes its really yummy!
Jen
Yes, it is the most popular or frequently used icing here in the Philippines. You can make stars, borders, swags and letterings. Many says it should be consume the same day. But we refrigerate leftovers and its still ok. We also called it marshmallow icing. But I have a hard time smoothing the cake using this kind of icing. ANd yes its really yummy!
Jen
Thank you very much, all the info is extremely helpfull!
I have a hard time smoothing period, thankfully I only have to smooth the very middle section of the cake, the quilt squares will cover the rest. 
The cake Im making will be based on a cake seen here, I forgot who made it but its a sports quilt cake that says "Thank Heaven for Little boys". Heres a picture of it.
You can make your cake smooth with this kind of icing. All you need is practice. Professional cake decorators here make their cake smooth using that icing. Because the icing is so sticky, i think that's why its hard to smooth. But with the cake that you are going to make, I think it will work. Good luck and post picture of your cake when its done.
Jen
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