Ingredients Jump to Instructions ↓

  1. 2 Egg whites

  2. 1 1/2 c Sugar

  3. 1/8 ts Salt

  4. 1/3 c Cold water

  5. 1 tb Light corn syrup

  6. 1 ts Vanilla

Instructions Jump to Ingredients ↑

  1. Place egg whites, sugar, salt, water, and corn syrup in top of double boiler.

  2. Place over boiling water and beat constantly with a large double rotary beater or elecric mixer at high speed until frosting will stand in peaks, about 7 minutes.

  3. Remove from heat; beat in vanilla.

  4. Quickly spread on cake.

  5. Makes enough frosting for top and sides of 2 9 inch layer cakes or 2 dozen cupcakes.

  6. Seven-Minute Frosting Variations Chocolate Frosting: Stir into beaten frosting 2 ounces (2 squares) melted chocolate.

  7. Coconut Fr osting: Sprinkle Plain, tinted, or toasted coconut over frosting while still soft.

  8. Coffee Frosting: In master recipe, omit vanilla.

  9. Substitute coffee for water.

  10. Colored Frosting: Tint frosting as desired with food coloring.

  11. Flavor as desired.

  12. Fruit Frosting: Prepare master recipe.

  13. Fold in 1/2 cup chopped candied cherries, chopped candied pineapple, or other candied fruit into beaten frosting.

  14. Lemon Frosting: In master recipe, substitute 2 Tablespoons lemon juice and grated rind of 1 lemon for 2 tablespoons water, corn syrup and vanilla.

  15. Orange Frosting: In master recipe substitute 3 tablespoons orange juice snd grated rind of 1 orange for 3 tablespoons water, corn syrup, and vanilla.

  16. Marshmallow Frosting: Follow master recipeand fold in 1 dozen quarted marshmallows with flavoring.

  17. Peppermint Candy Frosting: Prepare master recipe.

  18. Fold 1/4 cup crushed hard peppermint candy into beaten frosting.

  19. Gsrnish sides of cake with additional 1/4 cup crushed hard peppermint candy.

  20. Seafoam Frosting: Omit corn syrup in master recipe.

  21. Substitute 1-1/2 cups brown sugar for granulated sugar.


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