A Customer Inquired About Boiling Icing. What?!!!
Decorating By Dolledupcakes Updated 8 Jun 2014 , 4:30pm by lisabrienne
I have never heard of "boiling Icing" 
and the customer wants it for her sons wedding cake... 
Someone give me some insight please.
Thank you!!!!
It's called "boiled icing" and it's a very old fashioned way to make icing. I think, but am not sure, 7 minute icing is the same thing. So do a google search on boiled icing recipe and you are bound to find it.
It is boiled icing, or 7 minute icing. I don't know if it's regional or not but I've grown up with this icing in the south. It's fantastic! It's a poured icing, chocolate but maybe could be other flavors I've only had chocolate. I can see if I can find my moms recipe if you'd like.
Edited to add: yes it is very old fashioned. I remember my Grandmother making it.
NO WAY?! The recipe would be great. Thank you so much!!!
Would I pour it like chocolate ganache?
Oh yeah, my husband is from the south. Boiled icing is generally a vanilla icing. My mother in law sent me a ton of southern cookbooks about a year ago. They are hilarious and great! Here is their Seven Minute Double Boiler Frosting Recipe:
1 1/2 c. sugar
2 egg whites
1 TBLSP. light corn syrup
Dash of salt
1/3 cup cold water
1 tsp vanilla extract
Combine sugar, egg whites, corn syrup, and salt in top of a large double boiler. add cold water and beat on low speed of electric mixer for 30 sec. Place over boiling water.beat constantly on high speed about 7 min. or until stiff peaks form. Remove from heat. Add vanilla. Beat 2 additional minutes or until thick enoughh to spread. makes enough for one 3 layer cake
This actually was in the cookbook caled The Southern Heritage Cakes cookbook with a cake called Mount Vernon Cake!
good Luck.
Oh yeah, my husband is from the south. Boiled icing is generally a vanilla icing. My mother in law sent me a ton of southern cookbooks about a year ago. They are hilarious and great! Here is their Seven Minute Double Boiler Frosting Recipe:
1 1/2 c. sugar
2 egg whites
1 TBLSP. light corn syrup
Dash of salt
1/3 cup cold water
1 tsp vanilla extract
Combine sugar, egg whites, corn syrup, and salt in top of a large double boiler. add cold water and beat on low speed of electric mixer for 30 sec. Place over boiling water.beat constantly on high speed about 7 min. or until stiff peaks form. Remove from heat. Add vanilla. Beat 2 additional minutes or until thick enoughh to spread. makes enough for one 3 layer cake
This actually was in the cookbook caled The Southern Heritage Cakes cookbook with a cake called Mount Vernon Cake!
good Luck.
wow.. my recipe is really different. I'm gonna have to try yours too. 
she would fall over if I made an icing that could beat hers in taste..heheh.. friendly competion. she is my fav aunt.
okay here is aunts recipe:
1 1/2 cups sugar
1/2 tsp of cream of tartar
1/8 tsp salt
1/2 cup hot water
4 egg whites (room temp)
1 tsp of almond extract
combine: sugar, salt, water, tartar cook over medium heat, stir until it is clear. Then without stiring cook to 240 degrees (soft ball stage)
beat (room temp) egg whites until soft peaks form. keep beating and slowly add hot mixture. (oops forgot..add extract) Beat until stiff peaks form and frosting is thick (spreading consistancy)
yumm...ermine icing, also called butter roux. traditionally what red velvet is made with. The recipe I used does not crust hard like a meringue..no clue...and tastes like melted ice cream....yummmmmmmmm
http://www.bakespace.com/recipes/detail/Ermine-Frosting-%28Butter-Roux-or-Boiled-milk-Frosting%29/13589/
yumm...ermine icing, also called butter roux. traditionally what red velvet is made with. The recipe I used does not crust hard like a meringue..no clue...and tastes like melted ice cream....yummmmmmmmm
http://www.bakespace.com/recipes/detail/Ermine-Frosting-%28Butter-Roux-or-Boiled-milk-Frosting%29/13589/
wait, I'm reading the posts...maybe boiled icing and boiled milk icing are different......u really need to ask..maybe find out what it tastes like to her? Or go with the consensus...which is that 7 min stuff.......
My mom made 7 minute icing a lot when I was little and she was from Minnesota. From what I know of my family nobody on either side is from the south so maybe it's more of a generational thing? I've never made it, yet, but it's always been one I've wanted to try.
This recipe is from the Wilton site it is so easy and it tastes awesome.I Iced this cake with it.
Ingredients: FLUFFY BOILED ICING
* 3 tablespoons Meringue Powder
* 1/2 cup cold water
* 2 cups granulated sugar
* 1/4 cup corn syrup
* 1/2 cup water
Makes: About 8 cups of icing.
instructions
Beat meringue powder and 1/2 cup cold water until stiff, about 4 minutes. In microwave safe bowl combine sugar, corn syrup and 1/2 cup water. Heat on high bringing syrup mixture to a boil (approx. 5 minutes). Remove from microwave and let mixture cool slightly (1-2 minutes). Slowly add syrup to meringue mixture. Beat on HIGH for 4 minutes until stiff and glossy.
For top of range: Mix sugar, corn syrup and water in 2 qt. saucepan. Bring to boil; cool slightly and follow directions above.
Just looked up my mom's recipe. I was wrong about it being chocolate obviously. LOL. I might have been thinking about boiled cookies with the chocolate. But 7 minute icing is like these ladies have talked about. It does set up really fast and I can remember my mom fussing a lot about not getting it on good before it sets. It's super super yummy!!!!!! Mom say's it's actually divinity (sp?) and is very tricky to work with. Her advice would be to practice it first. Good luck!!
When I think of boiled icing, I think of the kind we put on red velvet. It uses flour. There is also a choc. boiled icing. It is delicious. Almost like a choc. pudding, fudgy kind of icing if I remember. It's been awhile since I've had it. I have the recipe somewhere, but would take time to find it.
You need to ask your customer which icing she is referring to. Boiled or cooked frosting is a lot different than egg white 7minute frosting. I'm taking a wild guess, but I bet she's meaning the cooked flour sugar butter mixture that was always used for red velvet cake when I was a kid.
If you like Pioneer woman's website she's got a cooked frosting recipe posted you might want to check out. Theres a lot of positive comments on the frosting too. Thats always a good sign.
http://thepioneerwoman.com/tasty-kitchen-blog/2010/03/a-tasty-recipe-thats-the-best-frosting-ive-ever-had/
When I think of boiled icing, I think of the kind we put on red velvet. It uses flour. There is also a choc. boiled icing. It is delicious. Almost like a choc. pudding, fudgy kind of icing if I remember. It's been awhile since I've had it. I have the recipe somewhere, but would take time to find it.
I know the chocolate one you're talking about. My mom has put it on her brownies since the dawn of time! It's right on the back of the Hershey's cocoa can! That's good stuff, too! 
ETA: Holy crud, it's NOT on the can, I just checked. It's been replaced with two different hto cocoa recipes instead of one hot cocoa and the boiled icing. Weird. It's not on their website that I can find either.
OK, I can't believe I found it. 
Now I'm hungry for a cake with this icing! This is a very old recipe!
Boiled Chocolate Icing
1 c. water
1 c. sugar
3 Tbsp. cornstarch
3 Tbsp. cocoa
dash of salt
lump of butter
vanilla
Put in pan. Cook until boils.
Stir with potato masher. Take off stove.
Beat with a spoon a little until ready to spread.
My family has always liked the 7 minute frosting! It comes from an OLD Betty Crocker Cook Book. They also call it sticky frosting (like many of you). Their favorite is angel food cake with sticky icing! I do know there is also a boiled one with flour (as others have suggested). You may want to check with the customer.
Hmmm - interesting. I tried one with the cooked milk and flour before and wasn't a fan but maybe it is time to try one of these. The chocolate one sounds fabulous!
My mum made two kinds of boiled icings growing up. One was a rich, creamy, flour-based icing that, I believe, is used in the US on red velvet cake. The other was the seven minute icing, which, as I commented before, is like meringue and crusts quite quickly. Both are fairly difficult to work with decoration-wise.
The former is very soft and melts extremely easily. The latter sets up very quickly and is quite hard once set. You have to work fast!
As the pps have said, find out the recipe that your client is talking about and practice!
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