Seven Minute Frosting

Seven Minute Frosting

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As the name implies, this is an easy frosting which takes only 7 minutes to make. It is basically a meringue frosting as it makes use of egg whites. A unique thing about this frosting is that it is very glossy and gives a nice shine to your cakes. Though popular with coconut cake recipes, this frosting can be used on any other cake of your choice. This is one of Stephanie Jaworski’s recipes.

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INGREDIENTS:

(1) 3 Large Egg Whites (90 grams)

(2) 300 Grams Granulated White Sugar (1-1/2 Cups)

(3) 1/4 Cup Water

(4) 1 Tablespoon Corn Syrup

(5) 1/4 Teaspoon Cream of Tartar (Optional)

(6) 1 Teaspoon Pure Vanilla Extract

Note: Egg whites must be at room temperature.

PROCEDURE:

(1) In a sauce pan or pot, bring some water to boil. Reduce the heat so the water simmers.

(2) Place all the ingredients apart from the vanilla extract in a stainless steel bowl. Use an electric hand mixer to blend all the ingredients together.

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(3) Place the stainless steel bowl over the pot of simmering water and mix with your electric hand mixer at medium low speed for 3 minutes.

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(4) After 3 minutes, increase the speed to high and beat for another 3 minutes. The frosting should be voluminous and glossy at the end of 6 minutes.

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(5) Take the frosting off the simmering water, add the vanilla extract and beat for another 1 minute on high speed.

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(6) That’s it, you are done. The frosting is ready to be used on your cake. You can allow it to cool down a few minutes before using it.

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Cake forested with this frosting should be kept in the fridge. This frosting does not keep very well and so should be used the day it is made.

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Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.

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15 comments on “Seven Minute Frosting
  1. aisha tomilola says:

    Thanks for ur lessons. Pls,when you say something shuld be at room temprature,wat do u mean?

  2. Yolanda says:

    It simply mean, should be out of fridge and not cold.

  3. aisha tomilola says:

    Oh,ok. Thanks to you both

  4. iyi ifunanya says:

    Hi
    1.Can I use meringue powder in place of the egg whites n what quantity?
    2. Does this dry and become a hard like royal icing?
    Thanks.

  5. Chinyere Onyero says:

    Thanks Terry.
    But you said this is not good for a cake, that will last more than one day.
    I think I prefer the Lemon curd. As it can be stored.

  6. noni says:

    hi Terry thanks for all these knowledge which u share wit us…pls how is the corn syrup made.

  7. Biz Pastries says:

    Wooow, i appreciate you so much. Most people wont share all these infor. More you..

  8. Ebere says:

    Is there an alternative for corn syrup. I hear people use melted glucose as an alternative. Any ideas please.

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