At my current place of business we make a German chocolate frosting and I can't help but think there should be a way to streamline the process. We currently do as most formulas state and "boil" the icing for a bit. The formulas say different things like "until boiling", "for 10 minutes" etc. We do it for 20 minutes. My question is, Can anyone tell me when is it actually done from a more technical standpoint? I have some guesses but I'm unsure which it is
1) The frosting only needs to be boiled long enough for the eggs to fully coagulate, which means we are doing it for way too long.
2) The length of time contributes to a sugar concentration that aids in thickening.
3) The length of time reduces the total amount of liquids which thickens the frosting.
I'd ideally like to make the process more labor efficient since we currently have someone standing over the stove for 20 straight minutes whisking. Any insight would be much appreciated.