Seven-Minute Frosting
The classic frostingof the early 1900s, this recipe is so named because you beat the egg whiteswith sugar and other ingredients for 7 minutes over simmering water. Thislength of time cooks the egg whites and makes a fluffy frosting. But you needto count in another 3 minutes of beating those egg whites after the pan isremoved from the heat. Those are the extra 3 minutes no one ever tells youabout, but they ensure your frosting will be thickened, smooth, and spreadable.Use this frosting on just about any cake in this book, especially the Coconut Layer Cake, Mahogany Cake, Lady Baltimore Cake, and Japanese Fruit Cake.
Ingredients
Makes: 2 To 3 Cups; Enough To Frost The Top And Sides Of A 2- Or 3-Layer Cake
- 2 large egg whites at room temperature
- ⅛ teaspoon cream of tartar
- 1½ cups granulated sugar
- 5 tablespoons water
- 1½ teaspoons corn syrup
- 1 teaspoon vanilla extract
Instructions
- For the frosting, bring 2″ of water in the bottom of a double boiler to a boil.
- Meanwhile, place the egg whites, cream of tartar, sugar, water, and corn syrup in a medium-size metal bowl, and beat with an electric mixer on high speed until well combined, about 4 minutes.
- Place the bowl on top of the double boiler.
- While over simmering water, beat on high speed for about 7 minutes.
- Remove the pan from atop the water, and beat another 3 minutes on high until the frosting is stiff and spreadable.
- Add the vanilla and beat until combined.
- Frost your favorite cake.
- This frosting is best made just before using.
