Recipe by Carrie Passen
"Similar to Seven Minute Frosting - however, much better!!! Excellent when used with a devil's food cake."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 cups
light corn syrup
I have been making seven-minute frosting for years. This recipe is so much easier and holds up better the next day without getting sugary. I measured the corn syrup in a measuring cup and boiled it in the microwave - couldn't have been easier, and no beating over the stove,
This icing was easy to make with a nice texture, but the taste didn't match. I kept adding vanilla and sugar hoping it would taste better, but it did not improve much. I probably wouldn't use it again.
Very easy to make. I used this on a 2-layer Devil's Food cake. I, too, boiled the corn syrup in the microwave which worked perfectly. This recipe is a touch bland so I doubled the vanilla. Also, to add a bit of sweetness and flavor to the frosting, once the entire cake was frosted I grated a bar of dark chocolate and sprinkled/coated the top of the frosted cake with the shavings. It added a really decorative look and a great flavor!
I made the Devil's Food Cake I from this site and frosted it with this frosting for my mother-in law's birthday. It was a great combination. She had requested Seven Minute Frosting but it was very humid here the day I made it and I was afraid the frosting would not set up good. This frosting sets up very good even on a humid day! It is not very sweet but is good when spread over a rich chocolate cake.
Good stuff- not too sticky sweet, but still kind of marshmallow-y. Use fresh egg whites (at room temperature). My mother attempted this frosting with egg whites from the box (like All Whites), and the silly things wouldn't turn into a meringue (even though the box claims it will work).
this recipe was too bland i added some extra vanilla and some confectioner sugar which gave it a much sweeter taste.
I like using this frosting - It is not loaded with fat from margerine or oil and it is not overly sweet. It is light and fluffy and easily spreads on the cake. I followed th eother reviewers and heated the corn syrup in the microwave. I reserved a cup of frosting and after I frosted the cake, I made the reserved frosting into chocolate frosting by adding a combination of cocoa powder and chocolate syrup to keep the consistensy the same - or a bit thicker that the white frosting.
Made this last night for some sugar cookies.....this is a very light fluffy frosting, so for iced cookies not so good if you want the icing to harden a little bit. We LOVED this frosting though! I thought is was just sweet enough and I have a very big sweet tooth, not near as sweet though as the icing on bakery cakes that everyone always seem to eat around. It almost reminded me of twinkie filling but a tad thicker, and kind of had a marshmallow taste to it. It does make a lot! My husband just had some on strawberries this morning...YUM!
* Percent Daily Values are based on a 2,000 calorie diet.
Snow Peak Frosting
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: < 1
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This delicious, creamy frosting makes any cake grand.
See how to make a warm German cake frosting with pecans and coconut.
See how to make an easy cream cheese frosting.