Dating back to the early 1900s, there’s nothing quite like this light and soft marshmallow-like treat. In texture and taste, there is no other frosting quite like it. Your grandmother can handle it and you can too.)
Seven Minute Frosting is cooked in a double boiler on the stovetop, although if you don’t have a double boiler, a heatproof pot set over a pot of boiling water works just fine. Combine all of your ingredients—sugar, water, egg whites, cream of tartar, and salt—in a bowl and beat with an electric mixer for just thirty seconds. Then you place the bowl over a pot of boiling water (but don’t touch the water or it will cook too quickly) and continue to whisk—you guessed it—for seven minutes.
You can use light corn syrup in place of cream of tartar if you like, you should do that by a tablespoon, and you can adjust the amount of vanilla to your liking.
This is a frosting that you want to make and use on the day you plan to serve the cake as it will start to crumble and sink into the cake if it stays too long.
Thanks to its meringue or marshmallow texture, Seven Minute Frosting is suitable for spread, but not for tubes. It imparts a sweet and fluffy taste to any cake topping it, and every baker should try it at least once. (But we can promise it’s good enough that you definitely won’t stop on the first try.)
- Ingredients :
° 1 1/2 cups sugar
° 1/3 cup cold water
° 2 large egg whites
° 1/2 teaspoon cream of tartar
° a pinch of salt
° 1 teaspoon vanilla
- Preparation :
In a medium glass bowl, mix sugar, water, egg whites, cream of tartar, and salt.
Placing a pot water on stove to slow scald . Meantime, beat egg mixture with an electric blender on low heat for 31 sec . Placing pot over a sauce-pan of water on low heat, form a double boiler and continue whisking for 7 minutes, until stiff and glossy.
Remove from heat, add vanilla, and beat 1-2 minutes more.
Use it immediately, and the garnish will set fast .