Seven Minute Frosting
As the name implies, this is an easy frosting which takes only 7 minutes to make. It is basically a meringue frosting as it makes use of egg whites. A unique thing about this frosting is that it is very glossy and gives a nice shine to your cakes. Though popular with coconut cake recipes, this frosting can be used on any other cake of your choice. This is one of Stephanie Jaworski’s recipes.
INGREDIENTS:
(1) 3 Large Egg Whites (90 grams)
(2) 300 Grams Granulated White Sugar (1-1/2 Cups)
(3) 1/4 Cup Water
(4) 1 Tablespoon Corn Syrup
(5) 1/4 Teaspoon Cream of Tartar (Optional)
(6) 1 Teaspoon Pure Vanilla Extract
Note: Egg whites must be at room temperature.
PROCEDURE:
(1) In a sauce pan or pot, bring some water to boil. Reduce the heat so the water simmers.
(2) Place all the ingredients apart from the vanilla extract in a stainless steel bowl. Use an electric hand mixer to blend all the ingredients together.
(3) Place the stainless steel bowl over the pot of simmering water and mix with your electric hand mixer at medium low speed for 3 minutes.
(4) After 3 minutes, increase the speed to high and beat for another 3 minutes. The frosting should be voluminous and glossy at the end of 6 minutes.
(5) Take the frosting off the simmering water, add the vanilla extract and beat for another 1 minute on high speed.
(6) That’s it, you are done. The frosting is ready to be used on your cake. You can allow it to cool down a few minutes before using it.
Cake forested with this frosting should be kept in the fridge. This frosting does not keep very well and so should be used the day it is made.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Thanks for ur lessons. Pls,when you say something shuld be at room temprature,wat do u mean?
It should be cool (indoor temperature), not hot or cold.
It simply mean, should be out of fridge and not cold.
Thanks
Oh,ok. Thanks to you both
Hi
1.Can I use meringue powder in place of the egg whites n what quantity?
2. Does this dry and become a hard like royal icing?
Thanks.
Hi
(1) I have never used meringue powder and doubt that it would make a good substitute.
(2) No it does not.
Thanks Terry.
But you said this is not good for a cake, that will last more than one day.
I think I prefer the Lemon curd. As it can be stored.
It will still be good. It is however best the day it is made.
hi Terry thanks for all these knowledge which u share wit us…pls how is the corn syrup made.
You are welcome. I do not know how to make corn syrup.
Wooow, i appreciate you so much. Most people wont share all these infor. More you..
You are welcome.
Is there an alternative for corn syrup. I hear people use melted glucose as an alternative. Any ideas please.
I am not aware of any. Maybe try glucose and give us your feedback?