Saturday, November 17, 2012


I just saw this picture posted on Pinterest with a link for the Seven-Minute Frosting recipe. Memories! My mom used to make this frosting fairly often - I've never tried it because it seemed like a lot of work; but I might have to give it a whirl when we have a special event.

I remember the pan she used to make this - wish I had it now. It was a white enamel double boiler with a narrow black stripe on the edges. The frosting was wonderful on a chocolate cake, but here's the best part... the recipe made more than one cake could hold. Mighty tasty!

Seven-Minute Frosting Recipe


| metric conversion
  • 3/4 cup granulated sugar
  • 1 tablespoon light corn syrup
  • 3 large egg whites
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract


1. In the metal bowl of a standing mixer set over (but not touching) a saucepan of simmering water, combine the sugar, corn syrup, 3 tablespoons water, egg whites, and salt. Cook over medium heat, stirring frequently, until the sugar has completely dissolved, 3 to 4 minutes.
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy, thick, and billowing peaks form, about, well, you know, 7 minutes. (Although truth be told, sometimes it doesn’t take quite that long. When in doubt, just look at the picture above; that’s what you want.) Beat in the vanilla. Use immediately.

Adapted from Martha Stewart’s Baking Handbook | Clarkson Potter, 2005
Makes about 4 cups, enough for a two-layer 9-inch cake

Till next time...

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