I've never been a big fan of frosting; to me, it detracts from the main attraction: the cake. But when boiled icing (also known as 7-minute icing or Italian meringue) finally entered my life (in the form of the Old-fashioned cupcake by local bakery Miette), I started to change my tune, at least where boiled icing is concerned. It has a slick sheen, which makes is elegantly beautiful. It's billowy and light but has a gratifying stickiness that makes it almost impossible to eat without getting it stuck on your lips.
When I looked up a recipe to make boiled icing on my own, I was bummed to find out that I needed a candy thermometer (my relationship with candy thermometers can be somewhat strained, but that's another story). Eventually, I stumbled upon a recipe for an uncooked boiled icing, which I was totally skeptical of at first, but when I saw it come together, I'm sure I jumped for joy.
This icing is a bit lighter and airier than the cooked kind, but it's still smooth and satisfying. I add cacao nibs for an even more adult flavor and a little fun with texture. It works well lightly torched or not, but who doesn't look for an excuse to break out the propane kitchen torch? Make the frosting as close as possible to serving time because like any boiled icing, it will weep and fall after a while; keeping it from getting too warm will help make it last. —vvvanessa
This recipe is great. The texture was light, flavorful, and silky, and the bitterness of the cocoa nibs played really well against the sweetness of the frosting. There was something sophisticated about the outcome of this frosting -- plus, it was very simple to make. The only caveat is that you must use it right away or it may separate, but this could be a temperature issue. —Audrey
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