Seven Minute Frosting For Peppermint House Recipes

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.

7-MINUTE FROSTING

Steps:

• In a stainless steel bowl, combine the egg whites, cold water, sugar, and cream of tartar in the top of a double boiler. Whisk until smooth. Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks, about 7 minutes. Remove from the heat and whisk in the vanilla. Let cool, whisking often.

SEVEN-MINUTE FROSTING FOR PEPPERMINT HOUSE

Steps:

• Heat 3/4 cup sugar, the water, and corn syrup in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Increase heat to medium-high, and bring to a boil. Cook until syrup registers 230 degrees on a candy thermometer.
• Meanwhile, beat egg whites with a mixer on medium speed until soft peaks form, 2 to 3 minutes. With machine running, add remaining tablespoon sugar, and beat to combine.
• Once sugar syrup reaches 230 degrees, immediately remove from heat. With mixer on medium-low, pour syrup down side of bowl into egg-white mixture. Increase speed to medium-high, and beat until mixture is completely cool and stiff peaks form, about 7 minutes. Use immediately.

FLUFFY SEVEN MINUTE FROSTING

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.

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.

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:

• 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.

BASIC SEVEN MINUTE FROSTING AND/OR PEANUT BUTTER FROSTING

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.