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Re: Is anyone familiar with Fluffy Boiled Icing?

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Posted by Jeff on June 09, 2008 at 20:32:19:

In Reply to: Re: Is anyone familiar with Fluffy Boiled Icing? posted by DeniseNH on June 08, 2008 at 21:21:35:

I make a boiled icing we call Divinity Icing, because it is much like the candy. It differs from the 7 minutes sticky type icing in that it crusts on the outside but stays soft on the inside.

Growing up, there were three elderly sisters in my church, very petite and none ever married...they lived their entire lives together....and they were the best cooks ever. Each year on our birthdays, they'd make their special homemade white cake and ice it in their divinity icing [I have both recipes]...it was fantastic.

From time to time I bake their cake and ice it with their divinity icing....a slice brings back such good memories of a simpler time in life!

: 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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: I make a boiled icing we call Divinity Icing, because it is much like the candy. It differs from the 7 minutes sticky type icing in that it crusts on the outside but stays soft on the inside.

Growing up, there were three elderly sisters in my church, very petite and none ever married...they lived their entire lives together....and they were the best cooks ever. Each year on our birthdays, they'd make their special homemade white cake and ice it in their divinity icing [I have both recipes]...it was fantastic.

From time to time I bake their cake and ice it with their divinity icing....a slice brings back such good memories of a simpler time in life!

: 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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