Easy 7 Minute Frosting Recipes

PERFECT SEVEN-MINUTE FROSTING

Steps:

• In a small, heavy-bottom saucepan, combine 3/4 cup sugar, corn syrup, and 4 tablespoons water. Place over medium heat, stirring occasionally, until sugar has dissolved, about 4 minutes. Rub a bit of the mixture between your fingers, making sure any graininess has disappeared. Raise heat, and bring to a boil without stirring. Continue boiling, occasionally washing down the sides of the pan with a pastry brush dipped in cold water to prevent sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.) Remove the syrup from heat (temperature will keep rising).
• Meanwhile, in the bowl of an electric mixer, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. With mixer on medium-low speed, pour syrup in a steady stream down side of bowl (to avoid splattering).
• Beat the frosting on high speed until cool, about seven minutes. It should be thick and shiny. Use immediately.

EASY SEVEN-MINUTE FROSTING

Steps:

• Put 1 cup sugar, the corn syrup, and 1/2 cup water into a small heavy saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to simmer and sugar has dissolved, about 6 minutes. Wash down sides with a wet pastry brush to prevent crystals from forming. Raise heat to medium-high. Cook, without stirring, until a candy thermometer reaches 235 degrees.
• Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Gradually add remaining tablespoon sugar, and beat until peaks are fluffy but still soft. Slowly pour in hot sugar syrup down side of bowl. Raise speed to high, and beat until mixture has cooled and stiff peaks form, about 7 minutes. Use immediately.

SEVEN-MINUTE FROSTING

Steps:

• Combine all ingredients except vanilla in top of double boiler.
• Place water in bottom pan of double boiler. Cook over high heat 3-4 minutes or until water boils. Place egg white mixture in top of double boiler over rapidly boiling water (water should not touch bottom of pan); beat at highest speed with hand mixer 7 minutes or until mixture forms stiff peaks. (Do not overcook.) Remove from heat; add vanilla.
• Continue beating 2 minutes or until frosting holds deep swirls.

7-MINUTE FROSTING

Steps:

• In a stainless steel bowl, combine the egg whites, cold water, sugar, and cream of tartar in the top of a double boiler. Whisk until smooth. Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks, about 7 minutes. Remove from the heat and whisk in the vanilla. Let cool, whisking often.

SIMPLE SEVEN-MINUTE FROSTING

Steps:

• Heat 3/4 cup sugar, the water, andcorn syrup in a medium saucepanover medium heat, stirring until sugardissolves. Increase heat, and bring toa boil. Wash down sides of pan witha wet pastry brush to prevent sugar crystals from forming. Cook until it registers 235 degrees on a candy thermometer.
• Meanwhile, whisk whites with amixer on medium speed until softpeaks form, about 2 1/2 minutes. Addremaining tablespoon sugar; reducespeed to medium-low. Pour sugar syrupinto whites in a slow, steady stream.Increase speed to medium high; beatuntil stiff peaks form, about 7 minutes.Beat in vanilla; use immediately.

SEVEN-MINUTE FROSTING

Steps:

• Bring a few inches of water to a boil in a medium saucepan over medium-high heat. Whisk the egg whites, sugar, water, corn syrup, vanilla, cream of tartar and salt in a large heatproof glass bowl. Set the bowl on top of the pan (do not let the bottom of the bowl touch the water). Beat with a hand mixer on low speed until the sugar dissolves and the mixture starts to thicken, 1 to 2 minutes. (If any sugar crystals form on the side of the bowl, brush them down with a wet pastry brush.) Increase the speed to medium high and beat until stiff glossy peaks form, about 7 minutes.
• Remove the bowl from the pan and beat until the frosting cools slightly, about 30 seconds. Use while still slightly warm -- the frosting will firm up and form a hard shell when it cools. Do not refrigerate the frosted cake or the frosting may weep.

7-MINUTE FROSTING

Steps:

• Place sugar, cream of tartar or corn syrup, salt, water and egg whites into a mixing bowl and beat for 1 minute with a handheld electric mixer.
• Using the double boiler method, place the bowl over the top of rapidly boiling water, making sure that boiling water does not touch the bottom of the top bowl. (If this happens, it could cause your frosting to become grainy.) Beat constantly on high speed with electric mixer for 7 minutes. Remove the bowl from the boiler and gently stir in vanilla with a spatula.

SEVEN MINUTE FROSTING I

Steps:

• Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Add vanilla. Beat. Fills and frosts 2 layer cake, 8 or 9 inch.

FLUFFY SEVEN MINUTE FROSTING

Steps:

• Combine sugar, water, egg whites, salt, corn syrup, and vanilla in the top of a double boiler. Beat all ingredients about one minute before placing bowl or pan over the heat.
• Place over rapidly boiling water; beat at high speed until the mixture forms soft peaks. (This may take longer than 7 minutes).
• Transfer frosting mixture to large bowl; beat until the mixture is thick and cool enough to spread.

NO COOK 7 MINUTE FROSTING

Steps:

• Mix sugar, cream of tartar, vanilla and egg whites.
• Add boiling water.
• Beat on high til mixture forms peaks (like meringue) approx 5-7 minutes.

7 MINUTE FROSTING

Steps:

• Combine egg whites, water, sugar, cream of tartar and salt in top of double boiler.
• Set over simmering water and beat with an electric mixer for about 5 minutes
• until soft peaks are formed.
• Remove from heat and stir in vanilla.
• Keep beating until frosting is stiff enough to spread. Use immediately.
• Plenty enough to fill and frost he 2-layer Devil's Food Cake.