Cake Recipes

Seven Minute Frosting

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Ingredients

  • 4 egg whites*
  • 1 cup granulated sugar
  • 1 cup water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Pinch of kosher or sea salt

Instructions

  1. Place water in a small saucepan. Add sugar but do not stir.
  2. Clip a candy thermometer to the side of the saucepan over medium-high heat; cook to 238 degrees F.
  3. Meanwhile, separate the egg whites from the yolks. Save yolks for use later.
  4. Place the egg whites in a large mixing bowl. Add cream of tartar and a pinch of salt.
  5. Using a blender on high speed, beat egg whites until they form soft peaks.
  6. When sugar syrup reaches 238 degrees F, slowly add to the egg whites in a slow stream. Continue to beat the egg whites on high speed while adding all the sugar syrup over about a 5 minute period of time.
  7. Add the vanilla extract and beat another minute or so to incorporate. Continue to beat only as long as needed to form firm peaks.
  8. Work quickly to spread over cake as the egg whites may continue to firm up and set.

Notes

*If using raw egg whites is a concern, use pasteurized eggs to make the frosting.

Store frosted cakes and cupcakes on the counter. Seven Minute Frosting doesn’t like the refrigerator because of the moisture and doesn’t freeze very well.



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