Reviewed: May 4, 2012

This is the first recipe in all my life that actually IS 7 Minutes ONLY to beat. It is so fluffy and yummy, and not runny or granulated at all. Here is what I did: I had my cake cooled, the water boiling in the bottom of the double boiler, and mixer ready. Then, in the top of the bouble boiler (not over heat yet) I measured out the sugar and cream of tartar/light corn syrup, whichever you prefer.Then I separated the eggs in a small bowl. Placed the flavoring measured out, in a small measuring cup. Added the water and eggs to the sugar and set over boiling water. Immediately began mixing on high and within just one minute it was already getting that whiter look to it. After 7 minutes I removed from heat, added flavor and beat another minute. Immediately cover cake as once it cools for about 5 minutes it will rip up your cake- it gets a little thicker. Hopefully this helps the people who were having trouble with the recipe. My new go to for 7-minute.

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Reviewer:

Mrs. Walker1

Reviewed: Apr. 14, 2012

I made this on a very rainy day and, despite the weather, it turned out (mostly) fine. It took about 10 minutes to beat it into submission and once I realized it wasn't going to get any more stiff-peak-ish I forged ahead with it. It was a bit "relaxed" for frosting my cake but I'd run out of time and had to proceed with my slumpy frosting. It looked homey and was, in my opinion, tooth-achingly sweet. It was a pretty frosting, it worked for my cake, so I'm giving it a 3 star, but I won't make it again. The texture was just too granular for my liking and unfortunately, that was the consensus of the others eating the cake.

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Reviewer:

manhattan tart

Home Town: Manhattan Beach, California, USA

Reviewed: Nov. 15, 2011

perfect just like my recipe that i can't find:)

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Reviewer:

MEOW218

Cooking Level: Intermediate

Home Town: Summerfield, Prince Edward Island, Canada

Living In: Edson, Alberta, Canada

Reviewed: Nov. 6, 2011

It's yummy, but it seems to take more than seven minutes to get stiff peaks, even though I don't start timing until my water is boiling (in fact, I don't think I've achieved it, yet, and I've made this a couple of times already). I'm getting ready to make it again, and this time I'm going to increase my cream of tartar to a half teaspoon and see if that helps.

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Reviewer:

POEM

Reviewed: Sep. 26, 2011

I wasn't sure if two egg whites would give me enough frosting for a 9 x 13 cake. It gave me plenty--plus left overs. This was an easy, good frosting--which is not too sweet. The only thing I'd do differently is start with 1/2 tsp of vanilla first, as with a full teaspoon it tasted a bit to alcohol-y from the extract. This is not as sweet as other 7-minute frostings, which was a good pairing with my super sweet, rich strawberry cake. I'll definitely make this again. It's great as it doesn't require confectioner's sugar, which I usually don't have on hand.

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Reviewer:

muslim mom

Reviewed: Aug. 15, 2011

I made this for a family friend and it turned out perfect. I used a stainless steal mixing bowl on a large pot of water as my double boiler. I also used powdered sugar instead of granulated. I used my electric mixer to mix for the 7 minutes. My husband loved it. Yummy!

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Reviewer:

Ali B

Cooking Level: Expert

Home Town: Newberg, Oregon, USA

Reviewed: May 30, 2011

I really liked the ease of this recipe. I added a small bit of marshmallow cream to the mix to be able to use it for two or three days and it held up well. After refrigerating the remainder of the frosting, I piped strawberry buttercream inside the chocolate cake and piped a star on the top. The combination was so tasty. I will definitely use this recipe again.

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IrishMom Luvs2Bake

Living In: Boring, Oregon, USA

Reviewed: May 23, 2011

Easy, but a little time consuming. I had to stand at my stove top for almost 15 minutes. Turned out very yummy! Kids loved it!

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Reviewer:

celestialhottie

Cooking Level: Intermediate

Reviewed: Apr. 11, 2011

Easy recipe, takes a bit of work standing and beating but makes a nice fluffy, tasty icing. I used three egg whites since my eggs seemed really small. Will make again thanks.

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Pamcancook

Cooking Level: Expert

Reviewed: Apr. 6, 2011

This is a tried and true recipe I've used for years, and it's just like the frosting my mom made when I was little. I've noticed several of the reviews stated that theirs fell flat in spite of following the recipe exactly - perhaps I can give some insight? I've learned the hard way over many years that you cannot make this frosting on a rainy day, or even a very overcast day - the humidity in the air will prevent the egg whites from whipping up, no matter what you do. So, my advice is to check with Jim Cantore the day before you want to do this frosting. :) Otherwise, it is awesome! Perfect for a coconut cake!!!

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