Reviewed: May 11, 2012

This was quick and easy to make. I didn't have any grainyness. You must quickly frost your cake as this icing cools rapidly and can become unworkable! I had more than enough to frost a 9 inch layer cake. I used it to frost a coconut cake instead of my usual buttercream.

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Reviewer:

Bmoreman

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Baltimore, Maryland, USA

Reviewed: Apr. 14, 2012

I am making seven minute frosting in a few minutes. Before I put the mixture over the water I mix it together until blended. Then, I turn the water down and mix sometimes for only 5 or 6 minutes. I take it off the water and mix for another minute or two until I get the right consistency. Hope this helps.

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Reviewer:

dhwatt

Reviewed: Apr. 3, 2012

as described, makes LOTS and LOTS of frosting! I frosted 18 cupcakes and have the ability to frost about 50 more! EEK!

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Reviewer:

Jennifer

Cooking Level: Expert

Home Town: Washago, Ontario, Canada

Living In: Freedom, California, USA

Reviewed: Jul. 28, 2010

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. if you don't have any, just pulse some regular granulated sugar in your blender. after adding all the ingredients in a bowl, put over double boiler, let the water boil first and then lower the heat. when you put your bowl over make sure the water ISN'T ACTUALLY BOILING. you'll cook your egg whites if you do this. just make sure there are tiny bubbles at the bottom of your pan. you just need the steam to heat the eggs. now, instead of going straight with the mixer, USE A HAND WHISK FIRST and stir. This will make sure that your sugar is fully dissolved. After the sugar has dissolved, then use the HAND MIXER, and whisk at full speed for about 3-4mins. I took my bowl off the boiler after that and continued whisking until you get that nice frothy consistency and lastly add the vanilla essence. Hope that helps!

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Reviewer:

ZAKIAH

Cooking Level: Intermediate

Home Town: Gombak, Selangor, Malaysia

Living In: Okayama, Okayama, Japan

Reviewed: Feb. 25, 2010

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 cut down a bit on the sweetness, and the 'gelatinous' texture someone mentioned. Paula's recipe is available on the food network site.

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Reviewer:

lopella

Reviewed: Oct. 17, 2009

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 warm frosting. I sprinkled a few chips on the top afterwards, too. Delicious and looks great!

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Reviewer:

Petey

Reviewed: Oct. 15, 2009

Makes a GENEROUS amount for filling and frosting a nine-inch cake. This frosting is yummy, but the texture is not quite like I remember it as a kid... it's more marshmallowy and gelatinous. My mum's recipe did not use corn syrup, so maybe that's why. Great with dark chocolate cake.

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Reviewer:

badbin

Cooking Level: Intermediate

Reviewed: Sep. 8, 2009

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 bottom of the pot in which you are mixing the frosting. Keep the water to a low simmer so that the water doesn't touch the top pot. If it touches, the frosting gets grainy. Hope this helps! I simmered the water and it turned out great.

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Reviewer:

jackiew

Cooking Level: Expert

Home Town: Freeland, Maryland, USA

Living In: Orlando, Florida, USA

Reviewed: Dec. 20, 2008

my mom and grandma always make this and use a plain white cake (2 8in layers) then put sliced bananas in between the layers and on top of the cake. They use this icing and it is delicious. Needs to be eaten the first day though because bananas tend to get gross looking the next day

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Reviewer:

veronica

Cooking Level: Intermediate

Living In: Dayton, Tennessee, USA

Reviewed: Oct. 12, 2008

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 before I got in there with the mixer. (I was sorta afraid to wait too long and risk the sugar burning!!) It formed the peaks and it tasted the way my hubby remembered--it's just that darned texture thingy. The pressure to replicate his Grandma's 7 min. frosting recipe is too great...I don't know if I can bring myself to go down this road again.

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