Seven Minute Frosting
This old-time meringue frosting has an appearance of soft fluffy clouds. The simple sweet taste is wonderful with many cakes including classic coconut and chocolate.
Recipe type: Dessert | Cake Frosting | Meringue Frosting
Equipment: Double Boiler, Electric Mixer Method: Heated on Stovetop, then Whipped Storage: Refrigerate
- 3 large egg whites
- 1½ cup granulated sugar
- 1 tablespoon light corn syrup
- ½ teaspoon cream of tartar
- ⅓ cup water
- 1 teaspoon pure vanilla extract
- In top of a double boiler, combine egg whites, sugar, corn syrup, cream of tartar, and water. Beat on high speed 1 minute with a hand-held electric mixer. Place pan over simmering water (the upper pan should not touch the water.) Cook, beating constantly with mixer on high speed about seven minutes or until stiff peaks form. Remove from heat; add vanilla. Beat 1 minute longer to thoroughly combine. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
- Use frosting immediately. Using an offset spatula, spread frosting between layers and over top and sides of cake.