Heavenly Seven Minute Frosting Recipes

Steps:

• In a large saucepan (or bottom of a double-boiler)bring 1 inch of water to a simmer.
• In a large stainless-steel bowl (or top of a double-boiler) combine the sugar, egg whites, 1/4 cup of water, cream of tartar, and salt.
• Set the bowl over the simmering water and beat the egg white combination with a whisk or hand held mixer until the frosting holds stiff peaks, about 5 minutes.
• Remove the bowl from the water and continue to beat until cooled and billowy, about 2 minutes more. Beat in the vanilla.
• Wait until cake (or cupcakes) is completely cooled before icing.

Steps:

• If you have a large double boiler, use it. If not, fill a heavy deep skillet about 1/3 full of water and place over medium high heat.
• In a heavy large saucepan, place the sugar, water, egg whites, salt and corn syrup and place pan in the water bath. Note: This recipe will triple in volume, so make sure your pan is large enough.
• IMPORTANT: THIS FROSTING NEEDS YOUR FULL TIME ATTENTION WHILE COOKING.
• Begin beating with hand held mixer on high speed and continue beating until well blended.
• When water begins to boil, turn heat to where water will just simmer.
• Continue beating constantly at high speed for about 7 minutes until mixture makes and retains firm peaks. Wipe down sides of pan if necessary - be sure and turn mixer off momentarily while you perform this task.
• When frosting retains firm peaks, remove from heat, add cream of tartar and vanilla and continue beating until well blended. Is your arm falling off yet? LOL
• Spread over cooled cake while frosting is still warm. Optional garnishes: Sprinkle coconut, chocolate curls over top, or drizzle chocolate sauce on it. I usually leave it plain except at Easter when I make a Coconut cake, dye some coconut green and make an Easter egg nest on top of the cake.

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.

Steps:

• In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 3-5 minutes., Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Use immediately. Store frosted cake, uncovered, in refrigerator.

Steps:

• Heat 1 1/2 cups sugar, the water, and corn syrup in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Raise heat to medium-high, and bring to a boil. Cook, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until syrup reaches 230 degrees on a candy thermometer. Once syrup reaches 230 degrees, remove from heat immediately.
• Meanwhile, with a mixer on medium speed, whisk egg whites to soft peaks. Whisk in remaining 1/4 cup sugar. Reduce speed to medium-low, and pour syrup into egg whites in a slow, steady stream down the side of the bowl. Raise speed to medium-high, and whisk for 6 minutes. Add vanilla; whisk until soft peaks form, about 1 minute. Use immediately.

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.

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.

Steps:

• Mix sugar, cream of tartar, vanilla and egg whites.
• Add boiling water.
• Beat on high til mixture forms peaks (like meringue) approx 5-7 minutes.

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.