My Moms 7 Minute Frosting Recipes

MY MOM'S 7-MINUTE FROSTING

Steps:

• Set a heatproof bowl over a saucepan of simmering water.
• Add the sugar, corn syrup, egg whites, and a 1/4 cup of water to the bowl.
• Cook over medium heat, stirring frequently, until the mixture reaches 160 degrees.
• Remove the bowl from the stove and fit it into stand mixer. Set up the whisk attachment.
• Beat the mixture on high speed until glossy and fluffy, about 5 minutes.
• Beat in the vanilla extract, and use immediately.

PERFECT SEVEN-MINUTE FROSTING

Steps:

• In a small, heavy-bottom saucepan, combine 3/4 cup sugar, corn syrup, and 4 tablespoons water. Place over medium heat, stirring occasionally, until sugar has dissolved, about 4 minutes. Rub a bit of the mixture between your fingers, making sure any graininess has disappeared. Raise heat, and bring to a boil without stirring. Continue boiling, occasionally washing down the sides of the pan with a pastry brush dipped in cold water to prevent sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.) Remove the syrup from heat (temperature will keep rising).
• Meanwhile, in the bowl of an electric mixer, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. With mixer on medium-low speed, pour syrup in a steady stream down side of bowl (to avoid splattering).
• Beat the frosting on high speed until cool, about seven minutes. It should be thick and shiny. Use immediately.

SEVEN-MINUTE FROSTING

Steps:

• Use the frosting: Use the frosting within 30 minutes. As it sits, the frosting becomes too tacky and deflated to work with. If someone comes to the door and you can't use the frosting immediately, drape a warm, damp kitchen towel over the bowl. This can buy you a little time.
• Serve: Cakes with this frosting are best enjoyed the day they are decorated; after about 4 hours, the frosting will look less glamorous and become tacky, with a chalky outer crust. It's still safe and delicious to eat. It's just not very pretty.
• Store cakes uncovered: Store cakes iced with seven-minute frosting uncovered and avoid having plastic wrap come into contact with the frosting-it'll stick to the wrap. If your cake is sliced you can fold plastic wrap or parchment over and press it against the cut part of cake to prevent it from drying out.

SEVEN MINUTE FROSTING I

Steps:

• Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Add vanilla. Beat. Fills and frosts 2 layer cake, 8 or 9 inch.

MOM'S SEVEN MINUTE FROSTING

Steps:

• In large metal bowl, whisk together 1/3 cup water, sugar, egg whites, cream of tartar, and salt.
• Set bowl over pan of barely simmering water and mix with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes.
• Transfer bowl from pan to folded kitchen towel on counter and continue beating until mixture is cool and billowy, about 2 minutes more. Beat in extract.