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Here is one like that you don't need to cook

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Posted by Dolores on June 20, 2008 at 07:45:44:

In Reply to: Is anyone familiar with Fluffy Boiled Icing? posted by Foodguy on June 08, 2008 at 14:21:52:

I've used this and it is super to decorate with. Won't ever crust though.

MERINGUE ICING (Like Marshmallow or 7-Minute Icing)
SIFT TOGETHER: Pinch of salt (ice-cream salt is finer)
6 tb Meringue powder
2 cups Granulated sugar
ADD & BEAT STIFF 7-10 MIN:
1 cup Hot water ADD & BEAT MORE:
1/2 cup Warmed glucose Available HERE
ADD AT END & BEAT:
1 teas or more Flavorings
Set a measuring cup in hot water and add glucose. Stir until warm and thin. Add as directed above. Add almond extract and (clear) vanilla to taste. Add this only at the end, to prevent icing from breaking down. Don't add butter flavor, may contain fat! Using "fine" sugar and salt is not necessary as long as you aren't going to press the icing through very fine decorating tips (#1,0,00, or 000). I use regular.
.
NOTE: This icing is like the insides of marshmallows without the coating. It is the same as 7-minute icing without the cooking time. Be sure all utensils used are grease-free. Any bit of grease will break the icing down to soup. Very good-tasting. Great to use this type when adding coconut because it never crusts. Great to decorate with. Makes wonderful flowers, but remember, they don't crust. I have made flowers with it and they would crust - after a few weeks, but every time it rained, they got sticky again. This icing is the type used by professionals who do lots of big figure-piped characters, since it is so smooth and especially since it is sooo light-weight.

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Comments:
: I've used this and it is super to decorate with. Won't ever crust though.

MERINGUE ICING (Like Marshmallow or 7-Minute Icing)
SIFT TOGETHER: Pinch of salt (ice-cream salt is finer)
6 tb Meringue powder
2 cups Granulated sugar
ADD & BEAT STIFF 7-10 MIN:
1 cup Hot water ADD & BEAT MORE:
1/2 cup Warmed glucose Available HERE
ADD AT END & BEAT:
1 teas or more Flavorings
Set a measuring cup in hot water and add glucose. Stir until warm and thin. Add as directed above. Add almond extract and (clear) vanilla to taste. Add this only at the end, to prevent icing from breaking down. Don't add butter flavor, may contain fat! Using "fine" sugar and salt is not necessary as long as you aren't going to press the icing through very fine decorating tips (#1,0,00, or 000). I use regular.
.
NOTE: This icing is like the insides of marshmallows without the coating. It is the same as 7-minute icing without the cooking time. Be sure all utensils used are grease-free. Any bit of grease will break the icing down to soup. Very good-tasting. Great to use this type when adding coconut because it never crusts. Great to decorate with. Makes wonderful flowers, but remember, they don't crust. I have made flowers with it and they would crust - after a few weeks, but every time it rained, they got sticky again. This icing is the type used by professionals who do lots of big figure-piped characters, since it is so smooth and especially since it is sooo light-weight.

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