Seven-Minute Icing, a.k.a "Boiled Icing" is simple to make and tastes fantastic. It used to be one of the most common cake frostings, so why did it fall off the radar? If you have never tasted it, I can only describe it as having a taste and consistency like whipped marshmallows. The light, billowy texture is an instant hit with cake lovers. The one drawback is that it is best eaten the same day it is made, because it will stiffen slightly after the first day. But seven-minute icing is a great alternative to rich buttercreams, and it goes particularly well with chocolate, spice or carrot cakes.
Seven-Minute Icing
There are so many recipes for this, but here is one I like:
2/3 Cups Sugar
1/4 teaspoon cream of tartar
pinch of salt
1/4 Cup water
1 1/2 teaspoons light corn syrup
1 Egg white
1/2 teaspoon vanilla
Put sugar, cream of tartar, salt, water, and corn syrup in a saucepan. Cook, while stirring, over medium heat until sugar is dissolved.
Put egg whites in a mixing bowl. Whip on high speed about 45 seconds, or until egg whites begin to hold their shape. With the mixer on high, slowly pour the hot sugar syrup in a stream into the egg whites and continue to whip for another minute to a minute and a half. Add vanilla and whip about five more minutes, until the frosting can stand in stiff peaks. Frost cake right away.
I have to try this!!!
ReplyDeleteMy mom used to make my brother a birthday cake when he was stationed overseas and send it to him.(Gulf War, I think) We called this frosting "round the world" frosting!!!! Ruth Houston
ReplyDeleteMy grandmother used to make "boiled icing" for all her coconut cakes when I was little. It was always the best on day 3 when the icing was super crunchy and it had dried out!
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