• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Seven-Minute Frosting (Master Recipe)

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • 2 Egg whites
  • 1 1/2 c Sugar
  • 1/8 ts Salt
  • 1/3 c Cold water
  • 1 tb Light corn syrup
  • 1 ts Vanilla

 Directions

Place egg whites, sugar, salt, water, and corn syrup in top of double
boiler. Place over boiling water and beat constantly with a large double
rotary beater or elecric mixer at high speed until frosting will stand in
peaks, about 7 minutes. Remove from heat; beat in vanilla. Quickly spread
on cake. Makes enough frosting for top and sides of 2 9 inch layer cakes
or 2 dozen cupcakes.

Seven-Minute Frosting Variations

Chocolate Frosting: Stir into beaten frosting 2 ounces (2 squares) melted
chocolate.

Coconut Fr osting: Sprinkle Plain, tinted, or toasted coconut over frosting
while still soft.

Coffee Frosting: In master recipe, omit vanilla. Substitute coffee for
water.

Colored Frosting: Tint frosting as desired with food coloring. Flavor as
desired.

Fruit Frosting: Prepare master recipe. Fold in 1/2 cup chopped candied
cherries, chopped candied pineapple, or other candied fruit into beaten
frosting.

Lemon Frosting: In master recipe, substitute 2 Tablespoons lemon juice and
grated rind of 1 lemon for 2 tablespoons water, corn syrup and vanilla.

Orange Frosting: In master recipe substitute 3 tablespoons orange juice snd
grated rind of 1 orange for 3 tablespoons water, corn syrup, and vanilla.

Marshmallow Frosting: Follow master recipeand fold in 1 dozen quarted
marshmallows with flavoring.

Peppermint Candy Frosting: Prepare master recipe. Fold 1/4 cup crushed hard
peppermint candy into beaten frosting. Gsrnish sides of cake with
additional 1/4 cup crushed hard peppermint candy.

Seafoam Frosting: Omit corn syrup in master recipe. Substitute 1-1/2 cups
brown sugar for granulated sugar.

Recipe from: Mary Margaret McBride Encyclopedia of Cooking, Published by
Homemakers Research Institute Evanston, Illinois Copyright 1959.


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