This white, fluffy meringue-like frostingwill turn an ordinary cake into the extraordinary. This frostingalso goes by the name, ‘White Mountain Frosting’.
Recipe: Seven Minute Frosting
2 large egg whites
Combine sugar, corn syrup and water ina 1-quart saucepan. Cover and heat to a rolling boil over mediumheat. Uncover and cook, without stirring, to 242°F (115°C)on a candy thermometer or until a small amount of mixture droppedinto very cold water forms a ball that flattens when removedfrom water. Cooking time can take between 4 to 8 minutes.
Meanwhile using an electric mixer at highspeed, beat egg whites in a medium bowl just until stiff peaksform. Reduce speed to medium and while beating constantly, veryslowly pour hot syrup in a steady, thin stream into the egg whites.Add the vanilla and continue beating at high speed for about10 minutes until stiff peaks form.
1/4 cup light corn syrup
1/2 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla extract
Makes enough to frost a 13 x 9 x 2-inchcake or fill and frost 2 (8 or 9-inch) cake layers.
Note: It is recommended to avoid preparingthis type of frosting on humid days, although not impossibleto make, it will require a longer beating time.
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