What stabilizes boiled icings more effectively than other types of icings?

The process of boiling sugar is key to stabilizing boiled icings more effectively than other types of icings. When sugar is boiled to a specific temperature, it undergoes a process called caramelization and becomes a syrup that can reach a higher concentration of sugar solution. This high sugar concentration, in combination with the whipping of egg whites (if used in the recipe), creates a more stable structure due to the resulting thick, glossy texture. The boiled sugar forms a stable meringue-like structure that holds its shape better than simple frostings or uncooked icings, giving it a firmer hold and resistance to moisture. This enhances the overall stability and longevity of the icing, making it ideal for decorative purposes and pastries that require a more durable finish.

In contrast, while ingredients like cornstarch, gelatin, or certain food colorings may add some features to icings, they do not replicate the same stabilizing effect achieved through the boiling of sugar. Cornstarch might provide some thickness, gelatin can help with moisture retention, and food coloring affects appearance rather than stability. However, boiling sugar stands out as the method specifically designed to enhance structural integrity in icings.