Reviewed: Mar. 28, 2010

I'm only giving this 4 stars because it is a lot of work. The end result is sweet and delicious, but it does take a lot longer than seven minutes which I think makes this recipe misleading. I also don't have a proper double boiler, so until I solve that problem this shall remain a four-star frosting. Great on lemon cake!

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Reviewer:

Kelsy Ann

Cooking Level: Expert

Living In: Gresham, Oregon, USA

Reviewed: Feb. 27, 2010

This was the perfect frosting for my cake. I love the light, stickiness . . . it did take much longer than seven minutes for me. As another reviewer, it probably took at least 30 minutes over the boiling double boiler with the mixer. If it isn't thick enough, keep cooking. I took it off and thought I could beat it thicker, and then put it back over the boiling water until it was thick, then just beat it until it was cool enough to ice the cake. This icing is exactly what my mom used to make, lots of great memories eating the cake!

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Reviewer:

Lynn

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Cooking Level: Intermediate

Home Town: Bryn Mawr, Pennsylvania, USA

Living In: Tacoma, Washington, USA

Reviewed: Oct. 13, 2009

great recipe. very sticky but a crowd pleaser

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Reviewer:

Jennee GTB

Reviewed: Feb. 21, 2008

With a yellow cake, the taste and texture are very nice. The icing has a mildly crispy meringue shell and adds moisture to the cake especially if kept unrefrigerated. The seven minutes the title purports is totally inaccurate. It took at LEAST 20 minutes with my hand mixer before the meringue got to the soft peak stage. As for the act of frosting, that can be a bit challenging. This icing is a bit thin for my liking. I ended up with icing all over my counter. This frosting is just not very effective for layered cakes, as it just oozes out from between the layers. This may have been avoided if allowed to completely dry before adding another layer. Try fresh berries instead. It takes quite a few (four or more) hours to completely set. I would have been building this cake for a few days had I gone by that method. The drying time (for lack of a better term) also prohibits stencils from being used effectively. To the credit of this icing, it DOES taste GREAT and contains much less fat and calories than a butter-cream type of frosting. Making this recipe is a challenging, but rewarding experience. Seven minute frosting complimented the yellow cake from King Arthur Four's Baker's Companion very nicely indeed.

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Reviewer:

MOTTONCOUTH

Cooking Level: Professional

Home Town: Dennis, Massachusetts, USA

Living In: West Valley City, Utah, USA

Reviewed: Jan. 13, 2007

Nice flavor, especially with my favorite Mexican vanilla, but I thought it was still rather grainy, and also found it much too sweet (hard thing to accomplish considering my killer sweet tooth). Might try again with a reduced amount of powdered sugar for a silkier texture, but I wasn't teriibly impressed with this recipe.

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Reviewer:

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Misawa, Aomori, Japan

Reviewed: Apr. 22, 2005

YUM! So much better than canned! The texture is all marshmallowy and gooey while you spread it on the cake and then turns into a light regular frosting as it dries. I had to make sure I didn't eat too much while it was in the gooey stage. Yummy yum!

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Reviewer:

MYKIDSMOM5

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Morgan, Utah, USA

Reviewed: Jan. 14, 2005

The best, it taste like my mother's

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Reviewer:

RUTHANN7

Reviewed: May 17, 2004

Although this recipe was easy to make, it was however VERY sweet. I served it on a spice cake and noticed that most of my guests had scraped the frosting off the cake and just the cake was eaten. If you truly like sweet, sugary frosting, this recipe is for you, however I won't make again.

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