Seven Minute Frosting II

Seven Minute Frosting II

"This classic frosting is beaten for seven minutes in a double boiler. Due to its marshmallow-like consistency, be sure your cake is completely cooled before you frost it. "
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Ingredients

12 m servings 99 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. In the top of a double boiler, combine the sugar, egg whites, corn syrup, water and vanilla. Place over boiling water and beat with an electric mixer on high speed for 7 minutes, or until frosting forms peaks when beaters are raised. Remove from heat. Use immediately to frost a cooled cake.

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Reviews

Read all reviews 21
  1. 21 Ratings

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Most helpful positive review

I love the frosting and when my children were young, I always made this frosting.However, the last two times i made the frosting the sugar did not dissolve all the way and it tasted like grains ...

Most helpful critical review

I used the extra fine sugar hoping I would not have the grainy texture problem. _--Didn't work. I am guessing my problem is I didn't let the mixture sit on the top of the boiler long enough bef...

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I love the frosting and when my children were young, I always made this frosting.However, the last two times i made the frosting the sugar did not dissolve all the way and it tasted like grains ...

I made this to frost a devil's food cake and it was wonderful. You have to work fairly fast while frosting your cake as it starts to set up (crust) a bit, so be sure to smooth the sides and top ...

I made this frosting over the weekend, and saw other comments on other sites that address the "grainy" issue some are having. The advice given on those is...don't let the boiling water touch the...

good and easy to follow recipe. i read that many complained they had sugar granules not fully dissolved when making this frosting. my suggestion would be that, try and use fine granulated sugar....

+++++++++++! Was made on a humid day, and turned out great and fluffy. Was even great the next day. Thank you!

Folded in just under 1 C semisweet choc. chips right after taking the frosting off the heat, then quickly frosted my cake. It made a GORGEOUS chocolate swirl pattern as the chips melted in the ...

I used the extra fine sugar hoping I would not have the grainy texture problem. _--Didn't work. I am guessing my problem is I didn't let the mixture sit on the top of the boiler long enough bef...

This is really good frosting. I made it to top an angel food cake for a birthday. My dad said it tasted just like when he was a little boy, and the kids loved it. It was a little sweet for me...

Paula Deen's recipe for this says the graininess is caused by letting boiling water splash on the underside of the bowl. You can also use cream of tartar instead of the corn syrup, which would c...

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