Which of the following statements about foam-type icings is true?

Foam-type icings, often referred to as boiled icings, are made by combining egg whites with a hot sugar syrup, which creates a light, airy texture when whipped. This method of preparation allows the icing to achieve a stable foam that holds up well in frostings. The classification as "boiled icings" is significant because it describes the technique of producing the syrup, which is crucial for achieving the right consistency and structure in the final product. This understanding of their preparation and nomenclature is essential for pastry chefs when creating and utilizing these icings in various desserts.

While foam-type icings can provide an appealing finish for pastries, the stability of these icings is not as strong over several days, making immediate use often preferable. Additionally, they do not involve static syrup, as the syrup must be heated to a specific temperature to effectively incorporate air into the egg whites during whipping. Thus, it's important to recognize that while they can be made in advance, their quality may diminish without prompt use.