"Similar to Seven Minute Frosting - however, much better!!! Excellent when used with a devil's food cake." — Carrie Passen
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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
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