|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 270g||98%|
|Dietary Fiber 0g||0%|
|Total Sugars 267g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Seven-minute frosting is a classic recipe that appeared in newspapers in the United States and Canada as early as 1912, though it's most often associated with reprinted versions made famous in the 1920s and 30s. Apparently, it was around that time that it picked up its name, but due to the double boiler technique it was also known as "boiled frosting." Fluffy, creamy, and above all delicious and easy-to-make, our recipe with brown sugar will yield a delicious off-white frosting in just seven minutes. The decadent marshmallowy concoction is perfect to top any cake of your liking, but also great on cupcakes or other baked treats, as it has a gentle flavor the won't overpower other ingredients you want to highlight, giving your homemade desserts a charming old-fashioned spin.
This frosting is made with egg whites and brown sugar, along with vanilla. You'll need a double boiler, and to follow the recipe to the T, as this is a fool-proof recipe when done as-is. Carve seven minutes out of your day, measure the ingredients, follow the instructions, and enjoy the easiest most delicious creamy icing you've ever had. In seven minutes.
Its warm, caramel-like flavor has the perfect amount of sweetness, great on nut-flavored cupcakes, spiced cakes, or walnut or pumpkin bakes. Fantastic on fruity cakes such as pineapple cake or on top of a tangy passion fruit tart, its 's also lovely on gingersnap cookies, brownies, or as filling on nut-butter sandwiches or s'mores. This recipe makes enough frosting to cover a 9 x 12-inch cake, or two 9-inch cake layers, or a dozen cupcakes. You'll find it best to spread the frosting while it's still warm, but have the cake cool so the frosting won't melt.
1 1/2 cups brown sugar
2 large egg whites
6 tablespoons water
1 dash salt
2 teaspoons vanilla extract
Gather the ingredients.
Bring 1 to 2 inches of water to boil in the bottom part of a double boiler.
Add the brown sugar, egg whites, water, and salt to the top part of the double boiler. Place the double boiler over the boiling water. The boiling water should not come into contact with the bottom part of the bowl with the ingredients, as the additional heat might result in a grainy frosting.
Beat the sugar and egg mixture with an electric beater until the frosting thickens. This should take about 5 to 7 minutes. The frosting should hold its shape when dropped from the beater.
Remove the bowl from the heat and stir in the vanilla extract.
Continue beating until the frosting is thick enough to spread on your favorite cake.
Isn't Cream of Tartar Necessary for Whipping Egg Whites?
Cream of tartar is a by-product of winemaking, and it's a powder, despite its name. It has been used for decades in baking to stabilize egg whites, as it helps trap the air bubbles in the frosting and makes them more sturdy, allowing the icing to hold its shape easily. So if you want a doubly fluffy icing, go ahead and add 1/4 teaspoon of it. However, the recipe as we present it makes a wonderful frosting, so adding cream of tartar is ultimately up to you because it's not a common ingredient in most pantries; you can leave it out and the result will be equally delicious.