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Seven
Minute Frosting II

By: Debi

"This classic frosting is
beaten for seven minutes in a double boiler. Due to its marshmallow-like
consistency, be sure your cake is completely cooled before you frost it.
"

Rate/Review | Read Reviews (11)

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Prep Time:
5 Min

Cook
Time:
7 Min

Ready
In:
12 Min

Servings  (Help)

US
Metric Calculate

Original Recipe Yield 1 frosting for a 9x13 inch cake

Ingredients

2 cups white sugar

3 egg whites

3 tablespoons light corn syrup

3 tablespoons cold water

1 teaspoon vanilla extract

Directions

In the top of a double boiler,
combine the sugar, egg whites, corn syrup, water and vanilla. Place over
boiling water and beat with an electric mixer on high speed for 7 minutes, or
until frosting forms peaks when beaters are raised. Remove from heat. Use
immediately to frost a cooled cake.

Nutritional Information

Amount Per Serving  Calories: 99 |
Total Fat: 0g | Cholesterol: 0mg

Nutritional Information

Seven Minute Frosting II

Servings Per Recipe: 18

Amount Per Serving

Calories: 99

Total Fat: 0g

Cholesterol: 0mg

Sodium: 14mg

Total Carbs: 24.9g

Dietary Fiber: 0g

Protein: 0.6g

VIEW DETAILED NUTRITION

About: Nutrition Info

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reviews
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Reviewed on Jun. 26, 2007 by cindy f

I made this to frost a devil's food cake and it
was wonderful. You have to work fairly fast while frosting your cake as it
starts to set up (crust) a bit, so be sure to smooth the sides and top the
way you want them because you can't really go back and do it again after a
few short minutes like you can with buttercream. It was a nice light
frosting and was wonderful with the deep chocolate cake, although it could
be a little less sweet. Next time I will try to add a bit less sugar and
see what happens. Also, I did not have graininess the next day as some
other recipes of this type have suggested. All in all this one is a
keeper. Thank you!

Was this review helpful? [ YES ]
36 users found this review helpful

I made this to frost a devil's food cake and it
was wonderful. You have to work fairly fast...

Reviewed on Jul. 4, 2008 by boopa

I love the frosting and when my children were
young, I always made this frosting.However, the last two times i made the
frosting the sugar did not dissolve all the way and it tasted like grains
or sugar. What did I do wrong? Thanks

Was this review helpful? [ YES ]
26 users found this review helpful

I love the frosting and when my children were
young, I always made this frosting.However, the...

Reviewed on Apr. 7, 2007 by Becki

+++++++++++! Was made on a humid day, and turned
out great and fluffy. Was even great the next day. Thank you!

Was this review helpful? [ YES ]
17 users found this review helpful

+++++++++++! Was made on a humid day, and turned
out great and fluffy. Was even great the...

Reviewed on Sep. 8, 2009 by jackiew

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.

Was this review helpful? [ YES ]
11 users found this review helpful

I made this frosting over the weekend, and saw
other comments on other sites that address the...

Reviewed on Nov. 3, 2007 by Marne

This is really good frosting. I made it to top an
angel food cake for a birthday. My dad said it tasted just like when he
was a little boy, and the kids loved it. It was a little sweet for me, and
I added only 1 3/4 c sugar. The only thing about this recipe that I didn't
like was that it made way too much frosting for one cake and you can't
really save it for another time. I ended up throwing a lot of it away. I
would make it again, but probably cut it down by 1/3.

Was this review helpful? [ YES ]
9 users found this review helpful

This is really good frosting. I made it to top an
angel food cake for a birthday. My dad...

Reviewed on Oct. 12, 2008 by busymommy

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.

Was this review helpful? [ YES ]
8 users found this review helpful

I used the extra fine sugar hoping I would not
have the grainy texture problem. _--Didn't...

Reviewed on Dec. 20, 2008 by veronica

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

Was this review helpful? [ YES ]
4 users found this review helpful

my mom and grandma always make this and use a
plain white cake (2 8in layers) then put sliced...

Reviewed on Oct. 16, 2009 by badbin

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Makes a GENEROUS amount for filling and frosting
a nine-inch cake. This frosting is yummy,...

Reviewed on Oct. 21, 2009 by Petey

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Folded in just under 1 C semisweet choc. chips
right after taking the frosting off the heat,...

Reviewed on Jul. 28, 2010 by ZAKIAH

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!

Was this review helpful? [ YES ]
1 user found this review helpful

good and easy to follow recipe. i read that many
complained they had sugar granules not fully...

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