Recipe by Carol
"My mother used to make this as a base before making her marshmallow frosting on some of her cakes."
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1 1/2 cups
1 1/2 teaspoons
light corn syrup
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.
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 did I do wrong?
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.
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!
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 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
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
* Percent Daily Values are based on a 2,000 calorie diet.
Seven Minute Frosting I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 103
** Calories from Fat: < 1
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