Seven-Minute Frosting Recipe
Would you like to try a delicious Seven-minute Frosting recipe? The famous Seven-minute Frosting is served at the European table as a yummy Dessert. I will look forward to your feedback.
Ingredients
2 egg whites (1/4 cup)
1-1/2 cups granulated sugar
1 tablespoon light corn syrup, or 1/4 teaspoon
cream of tartar
1 teaspoon vanilla extract
Directions
In top of double boiler, combine egg whites, sug- ar, corn syrup, and 1/3 cup water.
With portable electric mixer or rotary beater, beat about 1 minute to combine ingredients.
Cook over rapidly boiling water (water in bottom should not touch top of double boiler), beating con- stantly, about 7 minutes, or until stiff peaks form when beater is slowly raised.
Remove from boiling water.
Add vanilla; contin- ue beating until frosting, is thick enough to spread —about 2 minutes.
Makes enough to fill and frost an 8-inch or 9-inch two-layer cake; or to frost a 13-by-9-by-2-inch cake.
Coffee Spice: Beat in 2 teaspoons instant coffee, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg along with vanilla.
Seafoam Frosting: Substitute 1-1/2 cups light- brown sugar, firmly packed, for 1-1/2 cups of the granulated sugar.
Pink Peppermint: Omit vanilla.
Add 1/2 teaspoon peppermint extract and few drops red food color.
Fold in 1/4 cup finely crushed peppermint candy.
Coconut: Reduce vanilla to 1/2 teaspoon, and add 1/2 teaspoon coconut flavoring.
Sprinkle top and side of cake with 1 can (3-1/2 oz) flaked coconut.
Four-Minute Frosting: Make Seven-Minute Frost- ing, halving each ingredient and beating over boil- ing water only 4 minutes.
Makes enough to frost 12
cupcakes; or top of an 8-inch or 9-inch square cake.
With portable electric mixer or rotary beater, beat about 1 minute to combine ingredients.
Cook over rapidly boiling water (water in bottom should not touch top of double boiler), beating con- stantly, about 7 minutes, or until stiff peaks form when beater is slowly raised.
Remove from boiling water.
Add vanilla; contin- ue beating until frosting, is thick enough to spread —about 2 minutes.
Makes enough to fill and frost an 8-inch or 9-inch two-layer cake; or to frost a 13-by-9-by-2-inch cake.
Coffee Spice: Beat in 2 teaspoons instant coffee, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg along with vanilla.
Seafoam Frosting: Substitute 1-1/2 cups light- brown sugar, firmly packed, for 1-1/2 cups of the granulated sugar.
Pink Peppermint: Omit vanilla.
Add 1/2 teaspoon peppermint extract and few drops red food color.
Fold in 1/4 cup finely crushed peppermint candy.
Coconut: Reduce vanilla to 1/2 teaspoon, and add 1/2 teaspoon coconut flavoring.
Sprinkle top and side of cake with 1 can (3-1/2 oz) flaked coconut.
Four-Minute Frosting: Make Seven-Minute Frost- ing, halving each ingredient and beating over boil- ing water only 4 minutes.
Makes enough to frost 12
cupcakes; or top of an 8-inch or 9-inch square cake.
