Seven Minute Frosting

Makes enough frosting for one double layer cake

Seven minute frosting, a quick and easy boiled frosting, was very popular in the early and mid 1900's, probably because it used readily available and economical ingredients. I remember my mother making it when I was a child and that 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 seven minute frosting for some 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.

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 and thick enough for frosting.