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This seven-minute frosting is made without cream of tartar for a deliciously sweet, marshmallowy frosting that's perfect for piping on any special occasion cake.
This failproof 7-minute frosting recipe is a light, smooth, and fluffy cake topping like marshmallow cream that melts in your mouth.
Seven-Minute Frosting. Seven-minute frosting has been around since at least the early 1900s. To make the unique texture this frosting is known for, egg whites and sugar are combined and beaten over simmering water, to dissolve the sugar and achieve a very light, fluffy texture.
7 Minute Frosting – The classic meringue or marshmallow-like frosting that is light, fluffy, and holds perfect peaks. Great for cakes and cupcakes!
This old-fashioned 7 minute frosting recipe is light, delicious, and easy to make. A bright white frosting that’s perfect for cakes, cupcakes, and more. Your grandma’s favorite frosting!
Yield: 1. Prep Time: 4 minutes. Cook Time: 3 minutes. Total Time: 7 minutes. With a few simple ingredients this quick and easy 7 Minute Vanilla Frosting Recipe will make the perfect topping for cakes, pies, and other sweet treats.
This dreamy frosting is light and airy, like marshmallow cream, and has a sweetness that is not overpowering...it is pure heaven! If you are familiar with 7 minute frosting, this fluffy white frosting tastes identical, however the method is a little different.
Directions. 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.
Paleo-friendly Maple Seven-minute frosting made from whipped egg whites and maple syrup cooked in a double boiler to stabilize it and cook the whites to a safe temperature. This makes enough to generously frost a double layer cake or 24 cupcakes. It is amazing on gingerbread cake or carrot cake. Today is my younger daughter’s seventh birthday.
For a seven-minute frosting, I've found that 2 parts sugar to 1 part egg white, cooked to 175°F (79°C), hits the sweet spot (or the not too sweet spot) of volume and stability, giving me a thick and creamy meringue that won't crust over in time.