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Italian meringue frosting- please help
Hi
I have recently started making the yummiest Italian meringue frosting on this planet, which goes on top of a red velvet cake with butter-cream frosting. (this gets torched in the end).
The problem I have is that the meringue frosting "leaks" / oozes syrup onto the cake board after a few hours. I have followed the recipe to the T, fist I thought it could be the heat, and kept the next cake in the fridge, but the same thing happens.
Any advice would be appreciated.
2 Answers
As far as I know, the reason meringue 'leaks' is because of the humidity in the air. That's why putting it in the fridge wouldn't help. Can only suggest trying to keep it in a sealed container.
Thank you for the reply.
I have tried this again, and instead of boiling my sugar syrup to soft ball stage, I let it cook to hard ball stage before adding it to the beating egg whites.
I did place the cake in a sealed container, as I did before, and I had no more leaking... though I'm not convinced the problem is solved, as I now baked on a cool day, with very little humidity.
