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.
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.