Fluffy Seven Minute Frosting Food

FLUFFY WHITE FROSTING ( A SEVEN MINUTE FROSTING RECIPE)

Steps:

• Make sure the mixing bowl and beaters are clean without a trace of grease. Any grease will keep the egg whites from increasing to full volume. You will be using only the egg whites and if a yolk happens to break and gets mixed in, the recipe will NOT work. Place the egg whites into the bowl of your mixer and add the vanilla. Set aside until time to beat the whites. In a saucepan, add the water, sugar, cream of tartar (or white corn syrup). Cook on medium/high heat. Do not stir, or stir just enough to distribute the sugar. You don't want sugar crystals sticking to the sides of the pan. The mixture will begin to boil and become clear. After it boils for a minute or so, remove from the heat, you will be able to see that the sugar has dissolved. Beat the egg whites and vanilla to the soft peak stage. This happens rather quickly. At soft peak stage, the egg whites will not form peaks but will just fall over, cloud like. At this time, with the mixer beating on low speed slowly pour in a small stream of the hot sugar syrup into the egg whites. Avoid hitting the beaters as you pour because the hot syrup could splash onto you. Increase the mixer to high speed and beat approximately 7 minutes ( it could be longer if using a hand mixer) until stiff peaks form (stiff peaks stand straight up). The frosting should be used right away as it set up rather quickly. The frosting does not become hard but does form a slight crust. The cake can be kept at room temperature or refrigerated. Leftover frosting can be stored in the refrigerator and remixed, it will still taste good but will be softer and will not hold a stiff peak. Makes 5 cups frosting Recipe can be doubled

NO COOK 7 MINUTE FROSTING

Steps:

• Mix sugar, cream of tartar, vanilla and egg whites.
• Add boiling water.
• Beat on high til mixture forms peaks (like meringue) approx 5-7 minutes.

PERFECT SEVEN-MINUTE FROSTING

Steps:

• In a small, heavy-bottom saucepan, combine 3/4 cup sugar, corn syrup, and 4 tablespoons water. Place over medium heat, stirring occasionally, until sugar has dissolved, about 4 minutes. Rub a bit of the mixture between your fingers, making sure any graininess has disappeared. Raise heat, and bring to a boil without stirring. Continue boiling, occasionally washing down the sides of the pan with a pastry brush dipped in cold water to prevent sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.) Remove the syrup from heat (temperature will keep rising).
• Meanwhile, in the bowl of an electric mixer, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. With mixer on medium-low speed, pour syrup in a steady stream down side of bowl (to avoid splattering).
• Beat the frosting on high speed until cool, about seven minutes. It should be thick and shiny. Use immediately.

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.

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 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.

FLUFFY 7 MINUTE FROSTING

Steps:

• Combine sugar, water, egg whites, corn syrup, and salt in the top of a double boiler; blend.
• Place over simmering water.
• Using an electric mixer, beat the mixture constantly at high speed for 7 minutes or until the mixture triples in volume and holds firm peaks.
• Remove from heat; beat in vanilla.
• Spread on cooled 2 layer cake.

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.

SEVEN MINUTE FROSTING

Steps:

• Combine all ingredients except vanilla in upper part of a double boiler, beating constantly with an egg beater until frosting stands in peaks.
• Remove from heat.
• Add vanilla.
• Beat until frosting will spread easily on a 2 layer 8 inch cake.

7 MINUTE FROSTING

Steps:

• Combine egg whites, water, sugar, cream of tartar and salt in top of double boiler.
• Set over simmering water and beat with an electric mixer for about 5 minutes
• until soft peaks are formed.
• Remove from heat and stir in vanilla.
• Keep beating until frosting is stiff enough to spread. Use immediately.
• Plenty enough to fill and frost he 2-layer Devil's Food Cake.

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.