Reviewed: Jul. 24, 2009

It should be noted that this recipe is for a specific cake...the Lady Baltimore Cake...which is a very light cake. It isn't necessarily for the typical cake or cupcakes.

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Reviewer:

swchef

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jan. 23, 2009

This is a great merinque frosting. Very fluffy and light. I let the egg whites come to room temp before I whipped them, and after adding the syrup, I beat them for about 10 minutes. Awesome!

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tmcp

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2008

OMG, This is reeally GOOD! I made a Angle Food cake and I was looking for a Seven Minute Frosting,and I came upon this recipe,read the reviews,thought I would try it. It does make lot,to good to throw the left overs away,so I'm going to freeze it{don't know how that will turn out}. The recipe is really easy to make. The spreading consisitancy is real easy,not on the runny side like others I have made. The taste is really good,just the right amount of sweetness. I already saved this recipe to my recipe box and even copied the recipe out. This is a definite keeper,and I will make this from now on. Thanks so much for the awesome frosting recipe.

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Debra

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Reviewed: Aug. 31, 2008

It was OK, there's other frosting recipes I prefer. Thanks.

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EASYLYVIN

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Reviewed: Mar. 24, 2008

My daughter's favorite cake is angel food with "sticky frosting" like her grandmother and aunt has always made. I have tried many, many recipes but for one reason or another they never quite made the grade (would dry out, develop a crust, etc.). This recipe is totally what I've been searching for. Used this on an angel food cake for Easter dinner and everyone loved it. This recipe does make a lot of frosting so next time I'll either halve the recipe, make 2 angel food cakes or make one cake and some kind of cupcakes to use up the leftovers. Could possibly be used for the filling in whoopie pies. Many thanks for this recipe!

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Deb

Cooking Level: Expert

Living In: Bartlesville, Oklahoma, USA

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Reviewed: Feb. 21, 2008

I have no candy-making experience (soft-ball stage? What's that?), but found this recipe very easy. It was so simple, yet turned out better than other cooked-frostings I've tried.

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NIKAMARIE

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Reviewed: Nov. 27, 2007

Luscious. It was a little softer than I would have liked for my cupcakes, but the flavor and texture were lovely. Maybe I will whip longer next time?

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hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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Reviewed: Jul. 9, 2004

This was a fabulous frosting. Very easy to do and made quite a bit of frosting.

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Reviewer:

BRENDA BRUBECK

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Reviewed: Sep. 6, 2002

I've always thought that cooked icings were more work than they're worth but this one was so easy to make I plan to use it on all my angel food cakes from now on. Replace the vanilla with flavored extracts and you can get a icing to match any cake!

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