Seven Minute Frosting For Cupcakes Recipes

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7-MINUTE FROSTING

Provided by Food Network

Categories     dessert

Time 12m

Yield frosting for 1 layer cake

Number Of Ingredients 5



7-Minute Frosting image

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.

2 egg whites
6 tablespoons cold water
1 1/2 cups sugar
1/2 teaspoon cream of tartar
1 teaspoon pure vanilla extract

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



Seven-Minute Frosting for Lemon Meringue Cupcakes image

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.

1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature

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



Seven-Minute Frosting for Cupcakes image

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.

1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature
Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.
Add 2 tablespoons pure coffee extract at the end of step 3, whisking to combine.

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  • Make sure the mixing bowl and beaters are clean without a trace of grease. Any grease will keep the egg whites from increasing to full volume.
  • You will be using only the egg whites and if a yolk happens to break and gets mixed in, the recipe will NOT work. Place the egg whites into the bowl of your mixer and add the vanilla. Set aside until time to beat the whites.
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