Seven-Minute Frosting Recipe
The seven minute frosting is a versatile frosting that can be used for almost any cake and is quickly prepared. The seven minute frosting is also a cooked frosting that can be flavored with differnt essences and used in any way desired. The seven minute frosting is essentially flavored with vanilla.
Ingredients
2 unbeaten egg whites
1 1/2 cups sugar
1 1/2 teaspoons light corn syrup or 1/4 teaspoon cream of tartar
1/3 cup cold water
Dash salt
1 teaspoon vanilla
Directions
Place all ingredients except vanilla in top of double boiler (not over heat); beat 1 minute with electric or rotary beater to blend.
Place over boiling water and cook, beating constantly till frosting forms stiff peaks, about 7 minutes (don't overcook).
Remove from boiling water.
Pour into mixing bowl, if you wish.
Add vanilla, beat till of spreading consistency, about 2 minutes.
Frosts tops and sides of two 8 or 9 inch layers or one 10 inch tube cake.
Burnt sugar Frosting: Decrease sugar to 1 1/4 cups and the water to 1/4 cup; substitute 3 to 4 tablespoons Burnt sugar Syrup (page 32) for the corn syrup called for.
Peppermint stick Frosting: Add vanilla to Seven minute Frosting.
Then tint frosting a delicate pink with few drops red food coloring.
Beat till of spreading consistency, about 2 minutes.
Sprinkle top and sides of frosted cake with crushed peppermint stick candy.
Brown sugar Frosting: Substitute 3/4 CUP brown sugar for 3/4 cup of the granulated sugar in Seven minute Frosting recipe.
Chocolate Fluff Frosting: Add two 1ounce squares unsweetened chocolate, melted and cooled, to Seven minute Frosting just before spreading on cake.
Fold in; do not beat.
Cream cheese Whip: Add vanilla to Seven minute Frosting.
Stir one 3 ounce package cream cheese till soft; beat in small amount of frosting, then fold cream cheese mixture into the frosting, blending thoroughly (do not beat).
Pineapple Frosting: Substitute syrup from canned pineapple for water in Seven minute Frosting.
Omit vanilla; add 1 teaspoon grated lemon peel.
Garnish frosted cake with pineapple cubes.
Place over boiling water and cook, beating constantly till frosting forms stiff peaks, about 7 minutes (don't overcook).
Remove from boiling water.
Pour into mixing bowl, if you wish.
Add vanilla, beat till of spreading consistency, about 2 minutes.
Frosts tops and sides of two 8 or 9 inch layers or one 10 inch tube cake.
Burnt sugar Frosting: Decrease sugar to 1 1/4 cups and the water to 1/4 cup; substitute 3 to 4 tablespoons Burnt sugar Syrup (page 32) for the corn syrup called for.
Peppermint stick Frosting: Add vanilla to Seven minute Frosting.
Then tint frosting a delicate pink with few drops red food coloring.
Beat till of spreading consistency, about 2 minutes.
Sprinkle top and sides of frosted cake with crushed peppermint stick candy.
Brown sugar Frosting: Substitute 3/4 CUP brown sugar for 3/4 cup of the granulated sugar in Seven minute Frosting recipe.
Chocolate Fluff Frosting: Add two 1ounce squares unsweetened chocolate, melted and cooled, to Seven minute Frosting just before spreading on cake.
Fold in; do not beat.
Cream cheese Whip: Add vanilla to Seven minute Frosting.
Stir one 3 ounce package cream cheese till soft; beat in small amount of frosting, then fold cream cheese mixture into the frosting, blending thoroughly (do not beat).
Pineapple Frosting: Substitute syrup from canned pineapple for water in Seven minute Frosting.
Omit vanilla; add 1 teaspoon grated lemon peel.
Garnish frosted cake with pineapple cubes.
