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Double Boiler Frosting - Seven Minute Frosting
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Seven minute frosting is meringue or marshmallow type boiled frosting. It's delicious on a variety of cake or cupcake flavors.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
10 reviews
1 comment
ingredients
2 egg whites, unbeaten
1 1/2 cup granulated sugar
1/3 cup water
1 dash salt
2 teaspoons white corn syrup
OR
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract or a combination of vanilla and almond or orange extracts
directions
Partially fill base of double boiler with water; cover; bring to boil. In double boiler top (do not place it over water), combine all ingredients but vanilla. Beat with egg beater 1 minute, or until well blended. Then set in place over rapidly boiling water. Beat mixture constantly with egg beater at full speed, while cooking for 7 minutes, or until it hangs in stiff peaks on beater when it is withdrawn. Frequently scrape insides and bottom of double boiler with rubber bowl scraper or spatula.
Remove double boiler top from boiling water; add vanilla; beat until thick enough to spread -- about 1-2 minutes. Don't scrape pan too closely -- frosting may sugar.
Fill and frosts 2 - 8" or 9" layers, or an 8" x 8" x 2" cake generously, or 2 dozen small cupcakes. Fills a 15' x 10" sponge cake roll.
Sea-Foam Frosting: Make Double Boiler Frosting (above); substitute 1 1/2 cups firmly packed (dark) brown sugar for granulated sugar; omit corn syrup.
Chocolate Double Boiler Frosting: Make Double Boiler Frosting (above). When thick enough to spread in Step 4, gently fold in (do not beat) 2 or 3 square. (2 or 3 oz.) unsweetened chocolate, melted and cooled.
Chocolate Filling: Make Double Boiler Frosting (above). Place in a bowl. Carefully fold in (don't stir) 1 square. (1 OZ.) unsweetened chocolate, melted and cooled. Use to fill 2 8" or 9" layers. Frost cake with rest of frosting. Sprinkle with toasted almonds, if desired.
Recipe Source: My old and falling apart, The Good Housekeeping Cookbook, Good Housekeeping Institute.
cook's notes
I made this frosting (7 minute -- above -- many times to put on a spice cake. It is very good!
added by
ssmnita
recipe tips
Make sure the bowl in the double boiler doesn't touch the water or the mixture may burn.
For a glossy finish, beat the frosting until it's just cool.
Clean the sides of the bowl frequently to prevent sugar crystals from forming.
If making chocolate frosting, make sure the melted chocolate is cool before folding in to prevent deflating the frosting.
For a smoother texture, sift the sugar before adding it.
Be patient and beat continuously for the full 7 minutes for the best results.
Use a large, clean, grease-free bowl and beaters.
Remember, this frosting is sensitive to humidity and may not hold up well in very humid conditions.
common recipe questions
Can I use a regular saucepan instead of a double boiler?
A double boiler is recommended for even heat distribution, but you can improvise with a heatproof bowl over a pot of boiling water.
Can I use brown sugar instead of granulated sugar?
Yes, using brown sugar will make a Sea-Foam Frosting.
How do I know when the frosting has reached stiff peaks?
The frosting should hold its shape and not droop when the beater is lifted. It's imperative that the mixture reaches this stage before proceeding with the recipe.
Can I add food coloring to this frosting?
Yes, you can add a few drops of liquid food coloring for a colored frosting. If you need a stronger color try using food color paste or gel.
How long can this frosting be stored?
It's best used immediately as it doesn't store well.
Can I make this frosting in advance?
It's recommended to make it just before you need to use it, as it can lose volume over time.
What can I do if the frosting is too runny?
Continue beating over the double boiler for a longer time until it thickens.
Can I flavor this frosting with other extracts?
Yes, feel free to use almond, orange, or other extracts.
nutrition data
39 calories, 0 grams fat, 10 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
August 5, 2014
this frosting was always on a homemade kraft mayo cake ( super moist)--my mom made it for all our birthdays and used colored sprinkles and always on a special glass dome cake plate---reunions,etc. always special memories. Please try and you will enjoy.
June 26, 2014
7 minute icing is more of a marshmallowy icing than what I think others are used to. It's not the fluffy powder sugar type. If you google 7 minute icing you'll find that out. It's not just named that because how long it takes, it's an actual type of icing. That said, this recipe turned out very good. I tinted it pink for a baby shower.
January 26, 2013
To keep it from becoming grainy...brush the sides down with water a couple of times while mixing.
January 7, 2013
I made the cake and put the boiled frosting on it last night , it was delicious but today the frosting has gone a bit sugary..little grains of sugar in it. Can you tell me the secret to keeping it soft and fluffy ?
May 26, 2011
This came out less like icing and more like marshmallow creme. I followed the recipe, but if by "satiny" you meant "sticky like a marshmallow" then this came out correct. I would probably never make this again, sorry,
April 2, 2011
I reduced the corn syrup to 3 tsp and the sugar to 1 1/4 cup
December 18, 2010
I tried 2 different recipes for granulated sugar frosting. This recipe worked wonderfully. Light fluffy frosting but not too much sweetness (I have acid reflux and really sugary frosting gives me heartburn). I didn't use a double boiler, I just whipped the eggs, added the rest of the ingredients and I whisked by hand while I heated it to 160 on the stove. Then I took it off the stove, poured it into a cooled bowl and whipped it until it formed stiff peaks when the power mixer was turned off and pulled out of the frosting. 10 minutes later and the peaks are still in the frosting as it sits on the table. I added about 1 tsp of vanilla (real) extract. Wonderful flavor.
September 10, 2010
hmm. it tastes nice but it never reached the 'stiff peaks' consistency.
April 25, 2010
Sounded a bit complicated but turned out to be super easy. I added a little bit of vanilla sugar to sugar measurement. I didn't need to beat for the whole 7 minutes--5 was enough before I took it off and then I put the double broiler in ice water to chill it and it was great. It has a smooth taste and somewhat resembles marshmallow fluff without being overly sweet.
I'm so glad I know how to make marshmallows now! I don't know whether the corn syrup caused the icing to turn out so sticky and marshmallow-y or if the fault was in my preparation. On the up side, I may never buy marshmallows again...super easy recipe for that fluffy cocoa topper.
April 20, 2008
I have looked and tried over 2 dozen frosting recipes ones you cook, ones you dont, powdered sugar, no sugar all kind of recipes. THEY ALL FAILED each one turned out horrible. This was simple and easy to follow I got scared in the middle because I wasn't sure how far along it should be but I added a little bit of ground cinnamon to it so it had a little more then just sugar flavor and it was delicious on my vanilla cake. DEFINATELY a messy and STICKY process but worth it I didnt care much for the hand beating so after a while I took out the electric... not sure if it changes what you get in the end but I was happy with my result.... :D Great recipe