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Seven Minute Frosting I
SUBMITTED BY:
Carol
PHOTO BY:
Chef4Six
"My mother used to make this as a base before making her marshmallow frosting on some of her cakes."
RECIPE RATING:
Read Reviews
(35)
Review/Rate This Recipe
Original recipe yield 2 layer (filling and frosting)
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 egg whites
1 1/2 cups white sugar
1/3 cup cold water
1 1/2 teaspoons light corn syrup
1 teaspoon vanilla extract
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DIRECTIONS
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.
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REVIEWS
Reviewed on Feb. 7, 2006 by Christine
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Christine
Feb. 7, 2006
This icing was really good but I do have one that is a little easier and it doesn't break down like this one seemed to.
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62 users found this review helpful
This icing was really good but I do have one that is a little easier and it doesn't break down...
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Reviewed on Feb. 11, 2007 by
KATYPI
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KATYPI
Feb. 11, 2007
I've made this recipe several times, each with great success. The first time I made this I was a little afraid of it as I'd heard from others how difficult it was, but I've never had a problem. Fluffy white clouds of marshmallow like frosting, cannot be used in a decorator's tube, but can slathered on with a spatula. Once it's on, I take the side of my spatula and "pick" the frosting all around, making tiny peaks. This makes one of the prettiest cakes ever. I think the frosting is best eaten the day it is served as it can get kind of grainy and start to droop.
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27 users found this review helpful
I've made this recipe several times, each with great success. The first time I made this I...
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Reviewed on Jan. 2, 2004 by
ProudMominTexas
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ProudMominTexas
Jan. 2, 2004
The frosting looked yummy on my triple chocolate cake. However, when eaten the next evening, the frosting was grainy. You could taste the sugar granules. Did no one have this problem? What did I do wrong?
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25 users found this review helpful
The frosting looked yummy on my triple chocolate cake. However, when eaten the next evening,...
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Reviewed on Sep. 20, 2007 by Made By Mike
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Made By Mike
Sep. 20, 2007
This recipe worked out perfectly. I did use Baker's Sugar, which is ultrafine and keeps the frosting from being grainy. As others have said, you do have to frost the cake immediately before the wonderful "crust" forms on the icing. Dinner guests raved about this frosting, bringing back memories of their Moms making this years ago!
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14 users found this review helpful
This recipe worked out perfectly. I did use Baker's Sugar, which is ultrafine and keeps the...
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Reviewed on Jul. 3, 2007 by
Nancy Liedel
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Nancy Liedel
Jul. 3, 2007
I've been making this for years. The key is to make sure the sugar is dissolved. That time over the double boiler is crucial. Also, don't make it on a humid day. It makes it mucky.
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12 users found this review helpful
I've been making this for years. The key is to make sure the sugar is dissolved. That time...
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Reviewed on Sep. 26, 2008 by
A. Cole
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A. Cole
Sep. 26, 2008
Tip to people having problems with sugar crystals or getting it to beat up stiff enough: add 1/4 tsp of cream of tartar. It will prevent sugar crystals and makes egg whites beat up lighter. This is the stuff childhood memories are made of.
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9 users found this review helpful
Tip to people having problems with sugar crystals or getting it to beat up stiff enough: add...
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Reviewed on Aug. 27, 2005 by
DURFY2004
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DURFY2004
Aug. 27, 2005
This recipe was a life saver. My mother always made this icing for her famous coconut layer cake, and always was asked to bring it to the family reunion. This has been an 50+ yr. tradition. Unfortunatly Mom suffered a stroke this past spring and was unable to make it or tell me how. Well the reunion is tomorrow and I just finished my cake and it turned out perfect. I even made it on a humid day. Just remember to start the timing after the water starts to boil after placing the pan in it. Thanks again, Becky
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9 users found this review helpful
This recipe was a life saver. My mother always made this icing for her famous coconut layer...
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Reviewed on Nov. 16, 2006 by
Kim~In~Canada
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Kim~In~Canada
Nov. 16, 2006
Love it...Put it on a chocolate layer cake and it tasted like childhood!!!
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4 users found this review helpful
Love it...Put it on a chocolate layer cake and it tasted like childhood!!!
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Reviewed on Sep. 25, 2003 by
Eric & Melissa
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Eric & Melissa
Sep. 25, 2003
This was great! My mother always used this for her coconut cake icing. She passed away last July and I could not find her recipe. I knew the ingredients, but not the amounts or preparation instructions. When I found this, I was so happy! I never could get the mixture to peak as well as it should have, but once I put it on the cake and added coconut, it worked fine! Thanks for posting this recipe!
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4 users found this review helpful
This was great! My mother always used this for her coconut cake icing. She passed away last...
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Reviewed on Jun. 23, 2003 by SPOSSBERG
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SPOSSBERG
Jun. 23, 2003
It took more than 7 minutes for me...more like 8 or 9. Also, it gets kind of crunchy while it cools. I tried beating it again but it never got as smooth as at the beginning.
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4 users found this review helpful
It took more than 7 minutes for me...more like 8 or 9. Also, it gets kind of crunchy while it...
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