SEVEN-MINUTE FROSTING FOR LEMON MERINGUE CUPCAKES
This recipe for seven-minute frosting should be used when making Lemon Meringue Cupcakes or Coconut Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 8 cups
Number Of Ingredients 4
Steps:
- Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
- Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
- As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
SEVEN-MINUTE FROSTING
Steps:
- Combine all ingredients except vanilla in top of double boiler.
- Place water in bottom pan of double boiler. Cook over high heat 3-4 minutes or until water boils. Place egg white mixture in top of double boiler over rapidly boiling water (water should not touch bottom of pan); beat at highest speed with hand mixer 7 minutes or until mixture forms stiff peaks. (Do not overcook.) Remove from heat; add vanilla.
- Continue beating 2 minutes or until frosting holds deep swirls.
Nutrition Facts : Calories 30 calories, Fat 0 grams, SaturatedFat grams, Transfat grams, Cholesterol 0 milligrams, Sodium 20 milligrams, Carbohydrate 8 grams, Fiber 0 grams, Sugar grams, Protein
SEVEN MINUTE FROSTING I
My mother used to make this as a base before making her marshmallow frosting on some of her cakes.
Provided by Carol
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 25.7 g, Protein 0.6 g, Sodium 9.8 mg, Sugar 25.3 g
SEVEN-MINUTE FROSTING
This old-school frosting of egg whites and sugar comes together fast to give your cakes and cupcakes piles of fluffy, marshmallow-y swirls.
Provided by Sara Bir
Categories Dessert
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 17 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 4 g, Fat 0 g, UnsaturatedFat 0 g
SEVEN-MINUTE FROSTING FOR CUPCAKES
Made with beaten egg whites, this frosting is similar to meringue, but is more stable and sturdy enough for piping. And, like meringue, it also takes well to browning with a small kitchen torch. Use immediately, as the frosting will harden quickly (have your piping bag ready). This recipe is from"Martha Stewart's Cupcakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
- Meanwhile, in the bowl of a standing electric mixer fitted with thewhisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
- As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
SEVEN-MINUTE FROSTING
Steps:
- Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water. Add the egg whites, sugar, cream of tartar and salt to the bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar dissolves, 1 to 2 minutes. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until the whites are cooled and form a stiff meringue, about 5 minutes. If not using immediately, cover and store at room temperature.
SEVEN-MINUTE FROSTING
Provided by Food Network Kitchen
Time 25m
Yield about 6 cups
Number Of Ingredients 7
Steps:
- Bring a few inches of water to a boil in a medium saucepan over medium-high heat. Whisk the egg whites, sugar, water, corn syrup, vanilla, cream of tartar and salt in a large heatproof glass bowl. Set the bowl on top of the pan (do not let the bottom of the bowl touch the water). Beat with a hand mixer on low speed until the sugar dissolves and the mixture starts to thicken, 1 to 2 minutes. (If any sugar crystals form on the side of the bowl, brush them down with a wet pastry brush.) Increase the speed to medium high and beat until stiff glossy peaks form, about 7 minutes.
- Remove the bowl from the pan and beat until the frosting cools slightly, about 30 seconds. Use while still slightly warm -- the frosting will firm up and form a hard shell when it cools. Do not refrigerate the frosted cake or the frosting may weep.
FLUFFY SEVEN MINUTE FROSTING
This frosting takes approximately seven minutes to make.
Provided by obertolas
Categories Desserts Frostings and Icings White
Time 17m
Yield 32
Number Of Ingredients 6
Steps:
- Combine sugar, water, egg whites, salt, corn syrup, and vanilla in the top of a double boiler. Beat all ingredients about one minute before placing bowl or pan over the heat.
- Place over rapidly boiling water; beat at high speed until the mixture forms soft peaks. (This may take longer than 7 minutes).
- Transfer frosting mixture to large bowl; beat until the mixture is thick and cool enough to spread.
Nutrition Facts : Calories 39.5 calories, Carbohydrate 9.9 g, Protein 0.2 g, Sodium 40.3 mg, Sugar 9.6 g
BASIC SEVEN MINUTE FROSTING
This is a diet buster, it's wickedly delicious and it is so easy and quick. It's from my all time favorite cookbook Fanny Farmer's, my copy was printed in 1965 and it's still the best basic cookbook I've come across.
Provided by Pierre Dance
Categories Dessert
Time 7m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Mate a stainless steel mixing bowl and a large sauce pan. You're making a double boiler.
- Put a few inches of water in the pan and bring to a boil without the mixing bowl on top.
- In the bowl mix all of the ingredients except flavor options with a hand mixer.
- Place the bowl on the boiling pan and mix 'til it's thick enough to stand, about 4 min.
- Remove the bowl from the pan and mix 'til it's thick enough to spread.
- Flavors in the order of my favorites; Vanilla; Mix 1/2 tsp into the finished frosting.
- Lemon; Subtitute 2 TBS Lemon juice for water and mix 1/2 tsp Lemon Zest into the finished Frosting.
- Orange; Same as lemon but use Orange.
- Coconut; Mix 1/4 cup freshly grated coconut into the finished frosting, spread on the cake and sprinkle the top with a bit more coconut.
Nutrition Facts : Calories 598.6, Fat 0.1, Sodium 210.6, Carbohydrate 150.4, Sugar 150.1, Protein 3.6
BASIC SEVEN MINUTE FROSTING AND/OR PEANUT BUTTER FROSTING
This is from Cat Cora to go with her Chocolate Brownie Cupcakes - you can easily make this into Peanut Butter Frosting - see the note at the bottom
Provided by Ceezie
Categories Dessert
Time 7m
Yield 1 quart
Number Of Ingredients 6
Steps:
- In the top bowl of a double boiler off the heat, combine all the ingredients except the vanilla. Beat the mixture for about 1 minute to mix thoroughly. Rest the bowl over simmering water over medium heat and whisk constantly for 7 minutes, or until frosting shows stiff peaks and has tripled in volume. Lift the pan off the water and whisk vigorously until frosting has cooled and is thick and glossy.
- NOTE:: Add ½ cup of smooth peanut butter to the finished frosting. This stays at its fluffiest if you first whisk together the peanut butter and about a cup of frosting. Then fold in the rest of the frosting gently with a rubber spatula.
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