The Essential Guide To Baking

Both methods will produce a good boiled icing, so use the method you think is best for you.

Do not over whip boiled icing. If boiled icing is over mixed, too much air will be

incorporated. The icing will be thick, full of air holes and impossible to spread.

Use boiled icing as soon as possible after whipping. Boiled icing sets up quickly and is almost

impossible to spread after cooling.

Sometime (not always) it is possible to save an over mixed boiled icing by putting the icing

back into a double boiler and re−heating, then re−mixing. It's worth trying.

MIXING FONDANT ICING

Fondant sugar comes in two forms, dry and wet. Dry fondant is similar to powdered sugar. It is

easy to use, because all you add is hot water. Scaling is quick and simple with dry fondant.

Wet fondant is extremely thick. It sometimes takes an effort just to dig it out of its container.

Scaling is difficult and messy because the fondant is sticky and only small amounts can be dug

out to be weighed. Your scale and hands usually must be washed after using wet fondant.

I. When making fondant icings for cake, brownies and eclairs use dry fondant when possible and

follow the bags directions concerning the amount of water added and mixing time. After the

fondant is wet add the rest of the ingredients. When using dry fondant as a cookie icing add

less water that the directions call for in mixing. Heat the thick mixture to thin it for use.

It will harden to a correct consistency when it cools on the cookie. Add any food coloring or

flavor to dry or wet fondant for seasonal cookies, brownies, donuts and cakes. I prefer using

dry fondant, but a premixed wet fondant will do all the same things if you don't mind the mess

and effort.

II. You can make your own fondant by mixing a thick mixture of powdered sugar, water and

glucose. This is not nearly as good as pre−made fondant, but it can be done with ease. The best

way is to use a mixer to bring the ingredients together and then heat in a water bath just

enough to warm the icing. If you heat too much the icing will set up and form a heavy crust.

III. I always pour a thin layer of vegetable oil over any fondant I'm saving to prevent it from

crusting.

PROBLEMS WITH ICINGS

PROBLEM: Boiled icing fails to come to a firm peak.

Usually boiled icing won't whip to a peak when there is even a minute amount of oil in the mix

or on mixing utensils. Everything used to make boiled icing must be spotless.

PROBLEM: Boiled icing is difficult to spread.

You probably have whipped it too long. When over mixing is the problem; slowly add a little

light corn syrup (while mixing) and thin the icing down enough for easy spreading. A last

resort would be to re−heat the mix and then try to whip it again. (Sometimes this won't work.)

PROBLEM: Crumbs in icing when applying it to a cake.

Icing Techniques And Tricks