HEAVENLY 7 MINUTE FROSTING (SALLYE)
Back in the day of no worries about excessive sugar, this was my "go to" frosting for a special occasion cake. It had fallen out of my repertoire of recipes until I was reminded of it this week. This frosting elevates a chocolate or coconut cake to a new level of goodness. You can use it "as is" or garnish it with anything of your choosing. Enjoy.
Provided by sallye bates @grandedame
Categories Cakes
Number Of Ingredients 7
Steps:
- If you have a large double boiler, use it. If not, fill a heavy deep skillet about 1/3 full of water and place over medium high heat.
- In a heavy large saucepan, place the sugar, water, egg whites, salt and corn syrup and place pan in the water bath. Note: This recipe will triple in volume, so make sure your pan is large enough.
- IMPORTANT: THIS FROSTING NEEDS YOUR FULL TIME ATTENTION WHILE COOKING.
- Begin beating with hand held mixer on high speed and continue beating until well blended.
- When water begins to boil, turn heat to where water will just simmer.
- Continue beating constantly at high speed for about 7 minutes until mixture makes and retains firm peaks. Wipe down sides of pan if necessary - be sure and turn mixer off momentarily while you perform this task.
- When frosting retains firm peaks, remove from heat, add cream of tartar and vanilla and continue beating until well blended. Is your arm falling off yet? LOL
- Spread over cooled cake while frosting is still warm. Optional garnishes: Sprinkle coconut, chocolate curls over top, or drizzle chocolate sauce on it. I usually leave it plain except at Easter when I make a Coconut cake, dye some coconut green and make an Easter egg nest on top of the cake.
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