Catholic Recipe: Boiled White Icing
Boiled white icings are based on a principle known as Italian meringue — the cooking of egg whites by beating into them gradually, a hot but not boiling syrup. This recipe also includes a variation: Chocolate Coating over Boiled White Icing.
DIRECTIONS
Stir until the sugar is dissolved and bring to a boil the sugar and water. Cover and cook about 3 minutes, until the steam has washed down any crystals which may have formed on the sides of the pan. Uncover and cook to 238° to 240°. At that temperature the syrup will spin a very thin thread on teh end of a coarser thread. This final thread will almost disappear, like a self-consuming spider web. In a separate bowl, whip the egg whites and salt until frothy. Add the syrup in a thin stream, whipping eggs constantly. When these ingredients are all combined, add the cream of tartar or lemon juice and vanilla.
Variation:
Chocolate Coating Over Boiled White Icing: The supreme touch to something that is already good in itself. Melt 2 oz. chocolate. Cool and spread with a broad knife or spatula over the Boiled white Icing. This may be done as soon as the white icing is set. Allow seeral hours for the coating to harden. In summer or in moist weather, add to the chocolate before spreading it 1/4 teaspoon paraffin. This coating is always thin when applied, and hardens more rapidly if refrigerated. It is not recomended for use in damp hot weather. Transfer the cake to a fresh plate before serving.
Recipe Source: Joy of Cooking All Purpose Cookbook by Irma S. Rombauer and Marion Rombauer Becker, Bobbs-Merrill Company, 1975
