Classic Seven Minute Frosting Food

CLASSIC SEVEN-MINUTE FROSTING

Steps:

• Heat 1 1/2 cups sugar, the water, and corn syrup in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Raise heat to medium-high, and bring to a boil. Cook, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until syrup reaches 230 degrees on a candy thermometer. Once syrup reaches 230 degrees, remove from heat immediately.
• Meanwhile, with a mixer on medium speed, whisk egg whites to soft peaks. Whisk in remaining 1/4 cup sugar. Reduce speed to medium-low, and pour syrup into egg whites in a slow, steady stream down the side of the bowl. Raise speed to medium-high, and whisk for 6 minutes. Add vanilla; whisk until soft peaks form, about 1 minute. Use immediately.

SEVEN MINUTE FROSTING RECIPE

Steps:

• Place water in a small sauce pan.
• Add Sugar but, do not stir.
• Place saucepan over medium-high heat, bring to 238º.
• While sugar is cooking, separate the egg whites from the yolks. Save yolks for use later.
• Place the egg whites in a large mixing bowl.
• Add the Cream of Tartar.
• Add the pinch of Salt.
• Use a blender, on high speed and beat egg whites until they form soft peaks.
• When sugar syrup reaches 238º, slowly add, in a small stream, to the egg whites.
• Continue to beat the egg whites on high speed while adding all the sugar syrup over about a 5 minute period of time. Careful, the sugar syrup is very hot.
• Add the Vanilla Extract and beat another minute or so to incorporate the vanilla. Continue to beat only as long as needed to form firm peaks.
• Work quickly to spread over cake as the egg whites may continue to firm up and set.
• Enjoy!

7-MINUTE FROSTING

Steps:

• Place sugar, cream of tartar or corn syrup, salt, water and egg whites into a mixing bowl and beat for 1 minute with a handheld electric mixer.
• Using the double boiler method, place the bowl over the top of rapidly boiling water, making sure that boiling water does not touch the bottom of the top bowl. (If this happens, it could cause your frosting to become grainy.) Beat constantly on high speed with electric mixer for 7 minutes. Remove the bowl from the boiler and gently stir in vanilla with a spatula.

SEVEN-MINUTE FROSTING

Steps:

• Bring a few inches of water to a boil in a medium saucepan over medium-high heat. Whisk the egg whites, sugar, water, corn syrup, vanilla, cream of tartar and salt in a large heatproof glass bowl. Set the bowl on top of the pan (do not let the bottom of the bowl touch the water). Beat with a hand mixer on low speed until the sugar dissolves and the mixture starts to thicken, 1 to 2 minutes. (If any sugar crystals form on the side of the bowl, brush them down with a wet pastry brush.) Increase the speed to medium high and beat until stiff glossy peaks form, about 7 minutes.
• Remove the bowl from the pan and beat until the frosting cools slightly, about 30 seconds. Use while still slightly warm -- the frosting will firm up and form a hard shell when it cools. Do not refrigerate the frosted cake or the frosting may weep.

7-MINUTE FROSTING

Steps:

• In a stainless steel bowl, combine the egg whites, cold water, sugar, and cream of tartar in the top of a double boiler. Whisk until smooth. Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks, about 7 minutes. Remove from the heat and whisk in the vanilla. Let cool, whisking often.

FLUFFY SEVEN MINUTE FROSTING

Steps:

• Combine sugar, water, egg whites, salt, corn syrup, and vanilla in the top of a double boiler. Beat all ingredients about one minute before placing bowl or pan over the heat.
• Place over rapidly boiling water; beat at high speed until the mixture forms soft peaks. (This may take longer than 7 minutes).
• Transfer frosting mixture to large bowl; beat until the mixture is thick and cool enough to spread.

BASIC SEVEN MINUTE FROSTING

Steps:

• Mate a stainless steel mixing bowl and a large sauce pan. You're making a double boiler.
• Put a few inches of water in the pan and bring to a boil without the mixing bowl on top.
• In the bowl mix all of the ingredients except flavor options with a hand mixer.
• Place the bowl on the boiling pan and mix 'til it's thick enough to stand, about 4 min.
• Remove the bowl from the pan and mix 'til it's thick enough to spread.
• Flavors in the order of my favorites; Vanilla; Mix 1/2 tsp into the finished frosting.
• Lemon; Subtitute 2 TBS Lemon juice for water and mix 1/2 tsp Lemon Zest into the finished Frosting.
• Orange; Same as lemon but use Orange.
• Coconut; Mix 1/4 cup freshly grated coconut into the finished frosting, spread on the cake and sprinkle the top with a bit more coconut.

SEVEN MINUTE FROSTING I

Steps:

• Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Add vanilla. Beat. Fills and frosts 2 layer cake, 8 or 9 inch.

SEVEN-MINUTE FROSTING

Steps:

• Combine the sugar, cream of tartar, salt, egg whites, and water in a large mixing bowl or double boiler of at least a 2-quart capacity.
• Set over simmering, not boiling, water over moderate heat.
• Beat with a hand electric mixer at high speed for about 5 to 7 minutes, until the frosting stands in definite peaks when the beater is lifted.
• Remove from the water and continue beating for several minutes, until the frosting has cooled and no longer feels hot to your finger, and stands in soft, smooth, billowy peaks.
• Beat in the vanilla.
• You will have enough to generously fill and frost an 8 or 9 inch two-layer cake or a 9 or 10 inch tube cake.

SIMPLE SEVEN-MINUTE FROSTING

Steps:

• Heat 3/4 cup sugar, the water, andcorn syrup in a medium saucepanover medium heat, stirring until sugardissolves. Increase heat, and bring toa boil. Wash down sides of pan witha wet pastry brush to prevent sugar crystals from forming. Cook until it registers 235 degrees on a candy thermometer.
• Meanwhile, whisk whites with amixer on medium speed until softpeaks form, about 2 1/2 minutes. Addremaining tablespoon sugar; reducespeed to medium-low. Pour sugar syrupinto whites in a slow, steady stream.Increase speed to medium high; beatuntil stiff peaks form, about 7 minutes.Beat in vanilla; use immediately.