Heavenly 7 Minute Frosting Sallye Food

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.

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.

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.

SEVEN-MINUTE FROSTING

Steps:

• Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water. Add the egg whites, sugar, cream of tartar and salt to the bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar dissolves, 1 to 2 minutes. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until the whites are cooled and form a stiff meringue, about 5 minutes. If not using immediately, cover and store at room temperature.

HEAVENLY 7 MINUTE FROSTING (SALLYE)

Steps:

• If you have a large double boiler, use it. If not, fill a heavy deep skillet about 1/3 full of water and place over medium high heat.
• In a heavy large saucepan, place the sugar, water, egg whites, salt and corn syrup and place pan in the water bath. Note: This recipe will triple in volume, so make sure your pan is large enough.
• IMPORTANT: THIS FROSTING NEEDS YOUR FULL TIME ATTENTION WHILE COOKING.
• Begin beating with hand held mixer on high speed and continue beating until well blended.
• When water begins to boil, turn heat to where water will just simmer.
• Continue beating constantly at high speed for about 7 minutes until mixture makes and retains firm peaks. Wipe down sides of pan if necessary - be sure and turn mixer off momentarily while you perform this task.
• When frosting retains firm peaks, remove from heat, add cream of tartar and vanilla and continue beating until well blended. Is your arm falling off yet? LOL
• Spread over cooled cake while frosting is still warm. Optional garnishes: Sprinkle coconut, chocolate curls over top, or drizzle chocolate sauce on it. I usually leave it plain except at Easter when I make a Coconut cake, dye some coconut green and make an Easter egg nest on top of the cake.