SEVEN MINUTE FROSTING

MAKES ENOUGH FROSTING FOR ONE LAYER CAKE

I remember Seven Minute Frosting from my childhood. It was very popular in the early and mid 1900s, probably because it was easy and used readily available and inexpensive ingredients. I must admit, however, it was never one of my favorites. I had to make it recently to use as a filling for Whoopie Pies, and I was pleasantly surprised. Maybe my tastes have changed, or the recipe is different than the one my mother used to make. Either way, I will use this for some cakes and baked goods.

INGREDIENTS

2 large egg whites

1-1/2 cups granulated sugar

Pinch of salt

1 teaspoon light corn syrup

1/4 teaspoon cream of tartar

5 tablespoons cold water

1-1/2 teaspoons vanilla

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.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.