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.
In the top of a double boiler, combine the sugar, water, egg whites, corn syrup, cream of tartar, and the pinch of salt. Beat with an electric mixer at low speed for 30 seconds, then set the pan over but not touching simmering water. By Olivia on July 2, 18 Comments This post may contain affiliate links.
Please see my Disclosure Policy. This old-fashioned 7 minute frosting recipe is light, delicious, and easy to make. Seven-minute frosting or boiled frosting is basically a Swiss meringue. You cook the egg whites and sugar and whip them up. The traditional recipe calls for whipping the meringue over a double boiler with a hand mixer. Over 50 of my very favorite cake recipes all in one place!
From Classic Cakes to Holiday favorites and everything in between. This will help ensure your frosting aka meringue whips up properly. This is called a double-boiler, or bain-marie. Stir the mixture constantly with a whisk to make sure the egg whites cook evenly. The mixture is ready when it is hot and no longer grainy to the touch. Use a candy thermometer to check that it has reached F. This is the most accurate way to make sure your whites are cooked fully.
Then, dip a clean finger into the mixture and rub it between your thumb and forefinger. If there is any graininess at all, keep cooking it until all of the sugar is dissolved. Remove your mixer bowl from the pot, wipe the bottom of the bowl, and place it on your stand mixer or transfer the mixture into your tilt-head mixer. I usually crank it right up to high speed about on my KitchenAid. Whip for minutes or until the meringue is stiff.
This is what it should look like — no droopy peaks! If your meringue is droopy or soft, it was likely affected by either grease, yolk, or carton whites. See Step 1. Unfortunately, if this happens, you will need to start over. There is no way to save the frosting at this point. Stream in vanilla or other flavoring while the meringue is whipping. It is an Easter tradition.
Emma 4 Apr Reply. Caramel frosting is amazing too. I need to perfect that before I share it. Tiffany 4 Apr Reply. It really is not scary. Just make sure to get your sugar hot enough. I was actually thinking the same about Baked Bree.
Are you on Twitter, by chance? Best, Laura. Lee 6 Apr Reply. The pinch of cream of tartar goes in the sugar and the pinch of salt goes into the egg whites. Because Emeril Lagasse said to do it that way and he wrote the recipe. Marjorie Young 17 Oct Reply. Bakerina 23 Dec Reply. Ann 9 Apr Reply. You are welcome Ann! Look forward to your response.
I am not sure to be honest with you. I do know that it should be eaten the day that it is made. I had no idea that there was a Jiffy version. Grams Phillips 2 Oct Reply. Debbie 19 Jun Reply. What a cute idea!
I have never had the Jiffy kind, I wish that I had, it sounds good. Janelle 30 Jun Reply. I boil it over medium-medium high heat. Maybe minutes? Christine 20 Oct Reply. Mona 15 Mar Reply. This is an easy method! Row 25 Jul Reply. Yes, it will be a pale pink and perfect on a red velvet cake.
Thank you sorry for lots of questions. Adrian O'Toole 17 Jan Reply. Yes, it is a clear product, so the frosting should be bright white.
Raven 4 Mar Reply. Do you think this would hold up well as a filling inside cupcakes? I am not sure, it stabilizes the eggs. Kathleen Lesly 17 Aug Reply. You can use a small pinch of baking powder. It worked perfectly here in Ecuador. Good to know, thanks! Brittny 8 Aug Reply. Can we use it on Christmas cake??? Can we use it for the Christmas Cake??? Regards Antoine Aswad. What is Christmas Cake? CJ 21 Jun Reply. Amy W. How many cups does this recipe make? Enough to ice a 2 layer cake. Kudzu 22 Jan Reply.
You are very welcome! Love this recipe! Hi Bree, I have a little problem here.. Rannie 28 Mar Reply. I like medium-high. Glad you found it again. Peter 6 Jul Reply. Hello bree! It is best eaten the day it is made. You are welcome! Rene 29 Aug Reply. Hi Bree, Can you please suggest egg substitute for this frosting recipe?
Liz 21 Sep Reply. I have not experimented, but I would add flavor at the end. Edith 8 Apr Reply. Debra Morgan 30 Aug Reply. Kemi 16 Nov Reply. I am so glad! I love this frosting too. It is my favorite on chocolate cake.
Rita 19 Mar Reply. Kiki 30 Apr Reply. Hi Bree I was searching the web for this icing my aunt used to make for me as a reward before I was even old enough to go to school! That is so sweet! Love family recipes. This is my absolute favorite frosting ever. Mariquiat Marikit 2 Feb Reply. This is my favorite frosting. Geraldine Stevens 1 Apr Reply. Alvier Remollo 6 Apr Reply. Is this good for chiffon cake? It would be perfect.
RIA 15 Apr Reply. Mama Melyn 5 Jan Reply. Thanks for sharing that! Ntxhiav 31 Aug Reply. Kay 26 Jan Reply. Ernest Dupuis 28 Jan Reply. If I do NOT have a candy them. Ernie Dupuis 4 Feb Reply. Dose this recipe boil frosting need to be refrigerated? No, I would not put it in the fridge.
Neha deo 24 Sep Reply. Jennifer 3 Feb Reply. Mine turned to soup when I poured it in.. Kitty 10 Nov Reply. Barbara Owens 12 Jun Reply. Would I be able to use Splenda Granuals in place of sugar? Save Pin Print More.
Reviews 2. Martha Stewart Member. Rating: 4 stars. The flavor is really great. I added vanilla bean with the vanilla extract. In between a meringue and almost like marshmallow, but very light and fluffy in texture. Still stiff enough for a tight star pipping and for the small round pipping tip for added details.
0コメント