Seven Minute Frosting
Cherry Chip Cake with Seven Minute Frosting was one of Grandma Saunders’ specialties. The cake was from a mix, and her frosting recipe is below. This fluffy marshmallow-like icing is also ideal for Brenda’s Toasted Coconut Cake.
Seven Minute Frosting
Note: bake the cake and have it cooling before making the frosting.
To the bottom pot of a double boiler*, add:
~2 cups water
Set over high heat on stove, and bring to a boil.
While heating the water, to the other bowl of a double boiler,* add:
2 egg whites
1 1/2 cups sugar
1/3 cup water
1 Tbsp corn syrup
1/8 tsp salt
Set bowl over heated water, reducing stove temp to medium-low to maintain a fast simmer. Beat with an electric hand mixer until sugar dissolves and frosting stands in glossy peaks. Remove from double boiler, add:
1 tsp vanilla
Continue beating until the frosting is cool and thick enough to hold swirls.
Frost cake immediately.
Brenda tips:
Serving size: frosting for a 3 layer cake
*Double boiler: used when making a recipe that requires indirect heat, it’s two pots (or a pot and a stainless steel bowl), where the top nestles slightly within the bottom, leaving a few inches of space under the bowl so it doesn’t touch the water
the bottom is filled ~ halfway with water and heated over the stove to create hot steam
the top bowl contains the ingredients, and the indirect heat created by the steam will cook it slowly
