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Seven Minute Frosting

Makes enough frosting for one double layer cake

I remember seven minute frosting from my childhood. It was very popular in the early and mid 1900's, probably because it was easy and used readily available and economical ingredients. At the time, it was not one of my favorite icings. However, I wanted to revisit the recipe to use as a cake filling, and I was pleasantly surprised. Maybe my tastes have changed, or the recipe is different than what I tasted before. Either way, I now use this for some cakes and other baked goods, such as the red velvet cake and whoopie pies in the similar and related recipes. If you are looking for a quick, easy and delicious frosting with the added benefits of being both inexpensive and fat-free, you will want to try this recipe.


Place the eggs, sugar, salt, corn syrup, cream of tartar and cold water in a medium heatproof bowl or the top of a double boiler. Beat with a handheld electric mixer just until combined. Place the bowl over a pot of boiling water, being very careful to make certain that the bottom of the bowl is not touching the water. Beat with the mixer on high speed for 7 minutes. Remove from the pan and add the vanilla. Beat again until combined. To speed up the cooling process, place the bowl in a larger bowl of ice and water. Continue to beat until the frosting is cool and thick enough for frosting.