INGREDIENTS: Sugar - 1 cup Water - 1/4 cup Eggs - 2 Cream of Tartar - 1/4 tsp Vanilla Essence - Few Drop Powdered Sugar - 1.5 tbsp Don't forget to subscribe the channel if you like the video and add your views in comments. Thanks, I am sharing some frosting recipe here that might be of your interest. Chocolate Ganache Frosting Recup Link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bz6Y2StZcl0.html Russian Buttercream Recipe Link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vfgyKh0pF3Y.html American Buttercream Recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-35q0BkKk-Bc.html Stabilized Whip Cream Link/ White chocolate ganache frosting: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FMPbmMPunF0.html
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Thank you for teaching I have questions what can we do for extra cream ? Can I put in on refrigerator for later on to used ? If yes how long we can keep it on refrigerator? Thank you
Can we use cristal or caster sugar, please? same quantity? I loved your recipe and the secret ingredient, I'll be makiing it today. Thank you very much
Its ok to use caster sugar in syrup but not while making meringue as otherwise it may not dissolve well and boiled icing taste a bit grainy. However, i prefer icing sugar in syrup as well as it contains a bit of corn flour too that thicken up the syrup and ultimately out icing too.
By heating it may not turned out as shown. However, u can use pasteurized egg that are salmonella safe. Or u can use swiss meringur recipe where we heat the egg whites to a specific temperature. I am sharing that recipe here also for you. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MYWDMf732uU.html
Here is the chocolate version of boiled icing. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4hF3imjF3vo.html No, u can just whisk cocoa powder with the electric mixer as it can go all watery. You can just fold in the cocoa powder as in this video.
U can use ordinary sugar for syrup as it will melt eventually upon heating. But for meringue, try using powdered/ icing sugar or otherwise the boiled icing may not appear smooth.
I waited for 3 to 4 minutes so it wont stay boiling .. meanwhile after the syrup, we worked on the meringue and give that time to syrup to cool down a bit. So basically warm but not boiling..
Please put fwd ur question in english if possible. As for i know boiled icings once put in the fridge begins to set and cannot pipe well. So its better to decorate it as soon as made.
Cream of tartar can be replaced with lemon juice. Use double the quantity of lemon juice like 1/2 tsp cream of tartar can be replaced by 1 tsp lemon juice
May be you can try buttercream recipes. This boiled icing is made from egg meringue. I am sharing 2 buttercream recipes. Russian Buttercream Recipe Link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vfgyKh0pF3Y.html American Buttercream Recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-35q0BkKk-Bc.html
