Fluffy White Frosting
For a heavenly light and fluffy frosting, you can't top this cooked version. You'll definitely want to lick the beaters after whipping up this modern variation of the classic seven-minute frosting. —Georgia Bohmann, West Allis, Wisconsin
Reviews
this is the recipe i use at my bakery for Royal Frosting, only i use powdered meringue which negates the need for the heating. excellent recip!!
Delicious! We forgot the vanilla and it was still great. We used it to frost TOH Best Angel Food Cake.
This was a standard 7-minute frosting, made with a different technique. Instead of making the sugar syrup separate it?s made all at once with the eggs. It was simple and fool-proof. For the reviews commenting on it taking longer than 7 minutes, the title only refers to how long you beat it, not the total time. Cream of tarter is a BASIC spice, it?s at every store, even Wal-Mart. As for consistency it?s super easy to work with, and tastes like meringue.
I thought the recipe was very good the only thing I didn't like was that it included cream of tartar which is almost impossible to find but after that I thought it was great as it gives you everything you need.
The almond flavor was nice but I didn't care for the consistency
this was a great recipe...we found ourselves taking spoonfuls from the fridge! Overall, i would recommend this for anyone!
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.
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
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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!