Seven Minute Frosting

Ingredients

• 2 egg whites
• 1 1/2 c. sugar
• 9 T. water
• 1 t. vanilla
• 1/2 t. light corn syrup

Method

1. 1

   Combine egg whites, sugar, and corn syrup in top of double boiler.

2. 2

   Beat until mixed.

3. 3

   Place over boiling water, beat constantly and cook for seven minutes or until frosting will stand in peaks.

4. 4

   Remove from heat, add vanilla and beat until thick enough to spread.

Nutrition per serving

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 10. The excerpt below is the record exactly as published.

SEVEN MINUTE FROSTING — 2 egg whites unbeaten 14% c. sugar 9 T. water Tete vanilla 14% t. light corn syrup Combine egg whites, sugar, and corn syrup in top of double boiler, . beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with egg beater and cook seven minutes or until frosting will stand in peaks. Remove from water. Add vanilla and beat until thick enough to Spread. Makes enough for tops and sides of two 9-inch layers or about two dozen cup cakes. —Mrs. FRANK BANZET TOPPING FOR CAKE 4 T. melted butter 4 c. cream 1% c. brown sugar 1 c. cocoanut (1 can) Mix and spread on baked cake. Run under broiler until toasted. —Mrs. RuFus S. JONES CARAMEL ICING . 1 lb. brown sugar o T. cream or top milk 1% c. butter or % lb. Mix and cook two minutes after it begins boiling. Add half t. baking powder. Beat until of consistency to spread. —Mrs. Bos BRIGHT QuicK CARAMEL FROSTING Y% c. butter % c. milk 1 c. brown sugar, firmly 134 to 2 c. sifted confec- packed tioners sugar Melt butter; add brown sugar and cook over low heat two minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil. Remove from heat and cool. Add confectioners’ sugar until of right consistency to spread. —Mrs. MANLEY S. MARTIN Brown SuGAR CARAMEL ICING 1 lb. light brown sugar better) 1 c. white sugar YY, c. butter 1c. sweet milk (cream is 1 t. vanilla Mix sugars and milk, stir well, set on high heat and _ boil, stirring constantly until bubbles boil up in little volcanoes or until a little tried in cold water just holds its shape. Take off stove and add butter and vanilla. Don’t stir in butter. Set aside until you can set pan in your hand it just feels warm. Beat until creamy and spread on cake. —MIss EuLA LEE ALLEN 25 MARTHA WASHINGTON FUDGE FROSTING 144 c. sugar 4 sq. Baker’s unsweetened 34 c. Water chocolate 1 T. light corn syrup

Cook this with the app: pantry check, scaling, and the assistant.