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"For a heavenly light and fluffy frosting, you can't top this cooked version," jots Georgie Bohmann of West Allis, Wisconsin. "You'll definitely want to lick the beaters after whipping up this modern variation of the classic 7-minute frosting."
This recipe is:
Quick
Nutritional Facts 2 tablespoons equals 26 calories, trace fat (0 saturated fat), 0 cholesterol, 5 mg sodium, 6 g carbohydrate, 0 fiber, trace protein.
Originally published as Fluffy White Frosting in Quick Cooking May/June 1998, p64
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Reviewed on May. 05, 2013 by Babyblue14
These directions are very confusing and do not fit the title: 7 minute frosting- it's 14 minutes by my count. So it says mix the ingredients then keep mixing while cooking for 8 minutes then beat some more off the heat for 7 minutes this seems wrong to me. I tried this and had quite a few problems. First the frosting is a version of a meringue frosting and it takes like marshmallow creme, could have just bought that.So I believe the frosting is supposed to say mix the ingredients together with a whisk. Then whisk the frosting for seven minutes on low heat.Of course this only works if your egg whites fluff up which mine didn't. Some tips from online and my experience. Do not let ANY yolk into your white throw it out if you do- I hate wasting food but the egg whites do not whip if you keep it in. Next do not use a plastic bowl-glass or metal. Make sure the bowl is clean and your eggs are room temp. Mine were ruined because I had some yolk that got mixed in- another recommendation crack and separate the egg as soon as you take it out of the fridge then bring to room temp.Also with this recipe it is recommended to not refrigerate and to use immediately, also second day does not taste good.I was very frustrated both by the directions and my results, italian meringue frosting sounds easier than this. To the person below, you can use any acid lemon juice works, instead of cream of tartar.
These directions are very confusing and do not fit the title: 7 minute frosting- it's 14 minutes by my count. So it says mix the ingredients then keep mixing while cooking for 8 minutes then beat some more off the heat for 7 minutes this seems wrong to me. I tried this and had quite a few problems. First the frosting is a version of a meringue frosting and it takes like marshmallow creme, could have just bought that.
So I believe the frosting is supposed to say mix the ingredients together with a whisk. Then whisk the frosting for seven minutes on low heat.
Of course this only works if your egg whites fluff up which mine didn't. Some tips from online and my experience. Do not let ANY yolk into your white throw it out if you do- I hate wasting food but the egg whites do not whip if you keep it in. Next do not use a plastic bowl-glass or metal. Make sure the bowl is clean and your eggs are room temp. Mine were ruined because I had some yolk that got mixed in- another recommendation crack and separate the egg as soon as you take it out of the fridge then bring to room temp.
Also with this recipe it is recommended to not refrigerate and to use immediately, also second day does not taste good.
I was very frustrated both by the directions and my results, italian meringue frosting sounds easier than this. To the person below, you can use any acid lemon juice works, instead of cream of tartar.
Reviewed on Apr. 08, 2013 by irishlepp13
I have been looking for a recipe like this and it sounds amazing! I will be making it tomorrow. One question. can you make this without cream of tartar? as I do not have it. Thanks
Reviewed on Jan. 15, 2013 by sb444
This icing was fabulous!! I made a cake using two 9-inch layer pans. Put seedless raspberry jam and a little icing in the middle. Then frosted the cake with the remaining icing!! Yum!
Reviewed on Nov. 18, 2012 by three4me479
I keep trying new icing and frosting recipes because I don't like the store bought versions and ran into this one and decided to try it too. OMG! Super easy and super good taste. I made it exactly as it says and I'm sure my daughter's classmates will love it as well since I'm bringing cupcakes for her birthday tomorrow.This one is a keeper for sure!!!
I keep trying new icing and frosting recipes because I don't like the store bought versions and ran into this one and decided to try it too. OMG! Super easy and super good taste. I made it exactly as it says and I'm sure my daughter's classmates will love it as well since I'm bringing cupcakes for her birthday tomorrow.
This one is a keeper for sure!!!
Reviewed on May. 04, 2012 by euge1
love this recipe ...i used 3/4 cup of sugar and didn't have a therm. but cooked on low heat for 10 min. then i only had to beat it another couple of minutes to get the stiff peaks and i accidentally put the vanilla at the beginning, i was very surprised it turned out but is perfect and yummy
Reviewed on Apr. 05, 2012 by longtimecoug
beat the mixture until it is very firm it eill get to almost like a buttercream frosting with enough mixing at high speed
Reviewed on Mar. 07, 2012 by schoolmarm2006
This is what my mother called 7 minute frosting. I can't believe the other reviewer's comments. This is a delicious frosting, especially on devil's food cake. One thing I would add. Don't make this on a rainy or humid day. It will be sticky. And if you want to be critical of a recipe, run spell check or learn to spell. It amazes me what some people write as a critique. Makes you wonder if they really do make the recipe or if they just want to see their name on the 'net'!
Reviewed on Feb. 19, 2012 by destine
This is a COOKED frosting. That's why you have to use regular sugar. You have to be very patient with this kind of frosting. It takes a while for the peaks to form. Also, the egg whites cannot have an iota of yolk in them or you will be very frustrated.
Reviewed on Jan. 29, 2011 by piemam
TASED BAD
Reviewed on Jan. 29, 2011 by beckythommy
This frosting had good flavor, but, when i made it, it did not form stiff peaks like the directions implied it would.
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