Seven Minute Frosting I

Seven Minute Frosting I

47

"My mother used to make this as a base before making her marshmallow frosting on some of her cakes."
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Ingredients

servings 103 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

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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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  1. 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.

Reviews

47
  1. 53 Ratings

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Most helpful positive review

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....

Most helpful critical review

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.

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.

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 d...

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....

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. Thi...

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.

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 th...

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. Unfo...

You will have better success with this if you use 1/4 C. white corn syrup and 1/4 tsp Cream of Tartar. The frosting holds up better and is nice and creamy

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 in...