Recipe by Karen Davenport
"This is an old family favorite because it is not as sweet tasting as other frostings and is very fluffy."
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1 1/2 cups
cream of tartar
My mom has been making this for years, using light corn syrup in place of the creme of tarter (no diffrence in the taste at all). I like this one better. It's so easy once you find the trick...WHICH IS keep mixing but don't start timing your 7 minutes until after the water returns to boiling and run your mixer on high for the full 7 minutes. It's thick and creamy and tastes like marshmallow fluff. Perfect on chocolate cake or cup cakes. However you have to spread it on a completly cool cake while the frosting is still slightly warm, and DO NOT cover it it will stick to everything (as does fluff) and it does get a little grainy after it sets for a long period (6-8 hours) of time to best to make just a few hours before serving. Sounds like a lot of work but it's really not. AND IT'S WORTH WHAT LITTLE TIME IT DOES TAKE! YUMMY!!!!
I followed the recipe to the T. The flavor was ok, but it was so runny. I stirred it for at least 15 mins and it wouldnt get stiff. Very disappointed
I love this frosting! I've used it for years, and it never fails to be a favorite among kids and adults, as well as a wonderful decoration on any cake or cupcake.
I use this recipe, but I add 8 small marshmallows when I pull it off the head, and beat until they melt and it's ready to spread. I've also used orange juice in place of water and orange extract in place of vanilla. It's great with my oraqnge cream cake. It's a wonderful marshmallow frosting!
I made it accrding to the recipe and it was terrific. A little less sweet than the 7 minute frosting I grew up with. I did have to beat it for more like 13 minutes. Just be sure to wait until it's thick and firm enough to spread.
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!!!
Delicious! I used 2 tsp light corn syrup since I didn't have the cream of tartar and that worked well.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Seven Minute Frosting I
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 25
** Calories from Fat: < 1
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