Saturday, September 6, 2008

Seven Minute Frosting

This frosting goes so well on chocolate cake. I have it on an old hand written recipe card, but it is in the Mennonite Treasury too. For a short cut use your favorite dark chocolate cake mix or pull out your favorite chocolate scratch cake recipe.
1 egg white
1/8 tsp cream of tarter
1/3 cup boiling water
1 scant cup white sugar
pinch of salt
1 tsp vanilla
Place sugar, salt, cream of tarter, and boiling water in the top of a double boiler. Have the egg white in a small bowl ready to add. Begin beating the water mixture and immediately pour the egg white into the hot mixture. Using an electric hand mixer continue beating. (for up to 7 minutes.)The mixture will be very white and become thick and smooth. (like a cloud) To test cut into the frosting with a knife, and it should retain a clean cut. Remove from double boiler and beat in vanilla. **you can use a rounded tsp of instant coffee for flavoring instead of the vanilla**
Immediately frost completely cooled cake. I like to 'peak' the frosting with the back of a spoon instead of smoothing it out. This frosting looks really nice mounded high on cupcakes too.

7 comments:

  1. Haven't made this frosting in a very long time, it is great with chocolate cake..

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  2. Hey...this is a regular in my house as it was one my mom taught us all to make. Thanks for the post Kathleen.

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  3. Woah, I wonder how many times you've made this in your home eh? You have certainly perfected the frosting.

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  4. oh if i could just dip my finger through the screen and have a lick=}

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  5. I think this frosting tastes like marshmallow fluff!! My grandmother used this recipe for coconut cake - my Mom's favorite!

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  6. I just wanted to find out if that is the correct amount on the egg whites or not. I want to make it today and wanted it to turn out perfect. Thanks to anyone that can reply now.
    Judy

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    1. Hi Judy, Yes it is only 1 egg white....a large egg. I know it does not sound right but I'm sure you will have great success. Let me know.
      Happy baking. Kathy

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