Seven-Minute Frosting


by: Christina

This frosting is made by heating egg whites with sugar and corn syrup and then beating the mixture. It is nearly identical to Italian meringue in appearance and flavor, but unlike Italian meringue, it doesn’t require soft ball-stage sugar syrup.


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serves: 4

4 egg whites

1 cup sugar

2 tablespoons light corn syrup

1 teaspoon vanilla extract

Nutrition Facts
Seven-Minute Frosting

Servings Per Recipe: 4

Amount per Serving

Calories: 246

  • Total Fat: 0.1 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 62 mg
  • Total Carbs: 59 g
  •     Dietary Fiber: 0 g
  •     Sugars: 53.5 g
  • Protein: 3.6 g

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1.  Combine the egg whites, sugar, corn syrup, and vanilla extract in a bowl.

2.  Place the bowl over a saucepan of simmering water. Stir with a whisk until the bottom of the bowl is too hot to hold your hand against when you lift it out of the saucepan.

3.  Beat on high speed with a stand mixer tor about 10 minutes or with a handheld mixer tor about 20 minutes, or until the mixture is very stiff. Use to frost cakes.

4.  ICING A CAKE WITH A SPOON (CHESTNUT CAKE WITH SEVEN-MINUTE FROSTING): Spread the frosting over the top of the cake. You can use a spoon or an offset spatula at this stage.

5.  Spread the frosting over the top so it starts to run over the sides. Ice the sides of the cake. A cake stand comes in handy here.

6.  To create a dynamic effect, place the back of a spoon against the frosting and quickly lift to form swirls.

7.  Bake in a 400°F oven until the tips of the swirls brown (optional).

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