This Old Fashioned 7 Minute Frosting recipe brings a touch of nostalgia to your baking. Light, fluffy, and with a marshmallow-like sweetness, it's perfect for frosting cakes and cupcakes. Easy to make with just a few ingredients, this frosting is a delightful addition to any baker's repertoire.
1/4teaspooncream of tartar or 1 tablespoon light corn syrup
1/8teaspoonsalt
1/3cupwater
2large egg whites
1 1/2teaspoonsvanilla extract
Instructions
Prepare the Equipment: Before you begin, ensure that your mixing bowl and beaters are clean and completely grease-free. Any grease can prevent the egg whites from reaching their full volume.
Combine Ingredients: In a large heatproof bowl, combine the sugar, cream of tartar (or corn syrup), salt, water, and egg whites.
Start the Double Boiler: Place the bowl over a pot of simmering water. The water should not touch the bottom of the bowl. This creates a double boiler effect, allowing the mixture to heat gently.
Whisk Continuously: With a hand whisk or electric hand mixer, whisk the mixture continuously while it heats. This prevents the egg whites from cooking too quickly and ensures that the sugar dissolves properly.
Monitor the Temperature: Keep whisking until the mixture reaches 160°F (71°C). This temperature is crucial as it ensures that the egg whites are cooked and safe to eat.
Beat to Stiff Peaks: Remove the bowl from the heat and continue to beat with an electric mixer on high speed. Beat until the mixture forms stiff, glossy peaks. This usually takes about 5-7 minutes.
Add Vanilla: Once the frosting has reached the desired consistency, gently fold in the vanilla extract.
Use Immediately: The frosting is best used right away. Spread it over your cooled cake or cupcakes. It can be piped for more decorative designs.
Storage: If you must store the frosting, keep it in a cool, dry place for up to 24 hours. It's not recommended to refrigerate the frosting as it can change its texture.
Notes
Ensure all equipment is grease-free to achieve the best volume from egg whites.
The frosting is best used immediately but can be stored in a cool, dry place for up to 24 hours.
Not recommended for refrigeration as it can affect the texture.
Experiment with different extracts like almond or lemon for a unique flavor twist.
Servings:
Enough to frost a 9-inch layer cake or 12-15 cupcakes