Seven Minute Frosting I
This recipe is for a classic Seven Minute Frosting I. It’s a light and fluffy frosting that is perfect for decorating cakes or cupcakes. This recipe is easy to follow and only takes a few minutes to make.
Ingredients
- 2 egg whites
- 1 cup sugar
- 1/4 cup cold water
- 1 teaspoon light corn syrup
- 1 teaspoon vanilla extract
Instructions
In a double boiler, whisk together egg whites, sugar, water and syrup. Beat mixture until blended well. Place the double boiler over rapidly boiling water and continue to beat mixture constantly with an electric beater for 7 minutes or until it forms peaks when the beater is raised. Remove from heat and stir in vanilla extract. Beat frosting again briefly. This recipe will fill and frost a two-layer cake that is 8 or 9 inches wide.
Nutrition Facts
- Serving size: 1/12 of recipe (about 2 tablespoons)
- Calories: 90
- Fat: 0 g
- Sodium: 15 mg
- Carbohydrates: 23 g
- Sugar: 22 g
- Protein: 1 g
Is 7 Minute Frosting the same as Swiss meringue?
Yes, seven-minute frosting is the same as Swiss meringue. Both are made with egg whites and sugar cooked over a water bath, then whipped into a glossy meringue. The only difference is that seven-minute frosting is cooked for a shorter time, resulting in a softer texture.
Is 7 Minute Frosting safe?
7 Minute Frosting is a type of icing made from egg whites, sugar, and cream of tartar. It’s safe to eat and delicious, but it can sometimes look less than perfect.
If you’re storing a cake that’s iced with 7 Minute Frosting, it’s best to keep it uncovered. This will help prevent the frosting from sticking to plastic wrap or anything else that comes into contact with it.
What is the difference between Italian Meringue Buttercream and Swiss meringue buttercream?
There are a few key differences between Italian meringue buttercream and Swiss meringue buttercream. The first difference is in the way that the meringue is made. For Italian meringue, sugar syrup is mixed into whipped egg whites and beaten to stiff peaks. This mixture is then cooled before being used as the base for the buttercream. Swiss Meringue, on the other hand, is made by whisking together sugar and egg whites until all of the sugar has dissolved. This mixture is then heated until it reaches a temperature of 160 degrees Fahrenheit before being used as the base for the buttercream.
The second difference between these two types of buttercream lies in their consistency and texture. Because Italian meringue contains cooked sugar syrup, it tends to be smoother and less sweet than Swiss meringue which can sometimes be grainy due to undissolved sugar granules. Additionally, Italian meringue buttercream will hold up better in warmer climates since cooked sugars are more resistant to melting than uncooked sugars.
How do you keep 7 minute frosting from getting grainy?
When making 7 minute frosting, it’s important to prevent crystals from forming and the icing from becoming grainy. One way to do this is to use a pastry brush to wipe the side of the top of the double boiler with water. This will help ensure that your frosting turns out smooth and creamy.
Should you refrigerate a cake with 7 minute frosting?
No, you should not refrigerate a cake with 7 minute frosting. The advantage of seven-minute frosting is that it’s fast, not long-lasting. It doesn’t hold for much longer than 24 hours at cool room temperature. Refrigeration will not help extend the life of the frosting.
