Re: Is anyone familiar with Fluffy Boiled Icing?

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: Remembering back in time to when I waitressed as a teen and the cooks wife brought in a wedding cake with boiled icing on it.  I remember that it had to be kept cold in the walkin refridge until it was brought out for the small reception at the restaurant.  It sure did look fluffy and was very white.  I know I've also heard that it's hard to smooth because it's so sticky so Mom's use to put the flat of a knife all over the cake and pull the icing out into soft peaks.  I also know that it melts in your mouth like a communion waffer, quickly gone.


: I'm wondering if anyone has experience with Boiled Icings. I'd like to know if it keeps well on a cake (a couple of days). I have read that it should be held at room temperature and never refrigerated.

My Mother used to make it a lot, but with a family the size of ours there was never any cake left to keep for the next day...LOL! For our birthdays she would make a yellow cake with a custard filling, iced in fluffy boiled icing and coated with coconut, or a chocolate cake iced with what she called "Seafoam Icing", which was boiled icing made with brown rather than white sugar.

I had a great Aunt that operated a bakery during the late 40's early 50's, and I remember her telling me that all of her Birthday Cakes were iced and piped with boiled icing, but I don't know how far ahead she worked. 



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