I just had to make some 7 minute frosting for a cake for my God daughter. It looked nice at first but ran a bit. It also didnt hold its shape for my shells. I dont have any luck with that icing. Any tips or good recipes to share?
Use it right away, don't put it in fridge.
Umm, this will probably sound silly but...what is 7 minute frosting?
7 minute frosting is (i think) also known as boiled icing. Egg whites, sugar and corn syrup (sometimes with cream of tartar) are heated and whipped on top of a double broiler of 7 minutes. You get a fluffy, marshmallow-y frosting that's pure white and fat free LOL
Ohh, ok. Can this icing be used for decorating....does it crust at all or should it not be used if trying to make roses and borders and things like that?
I have used it before and it pipes but I don't really pipe much. I've seen it used on a cake before to imitate fondant. I guess if you have enough practice you can do it. It kind of crusts I guess, I can't explain it.
ETA This is the cake. gumpaste accents but the rest is boiled icing.
I'm going to find the recipe and try it out and see if I can decorate with it. I'm always trying to do new things and sometimes I bite off more than I can chew. LOL We'll see with this one.
Thanks cupcakeshoppe...oh and kjgjam....sorry for totally thread jacking. Thanks for bringing the 7 minute icing to my attention. I had never heard of it before.
close up pics. these were from my friend's wedding. i did not make this cake.
i definitely hate 7 minute frosting!
lo. no problem. re hijacking the thread.
Cupcakeshoppe yours looks like it held its shape. mine did not. i need to find another recipe.
kjgjam22, i didn't make that cake LOL it was the cake for my friend's wedding. the baker told us that they don't use fondant and will only use boiled icing (kinda the same as 7 minute frosting) btw those stripes are made from the icing. they really did it well i think.
That's quite a cake. I could never do that with the seven minute frosting recipe I use. Mine is light and fluffy and I just have never tried to smooth it. I recently used it on a coconut cake and then just cut out red fondant flowers with yellow centers and placed them on here and there. It was pretty but not smooth at all. Maybe I'll have to try smoothing it sometime. I never have any trouble with mine separating or running and I live in GA where it's quite humid. I don't refrigerate it either, though.
I find seven minute frosting or "fluffy white frosting" to be very pretty and easy to pipe with as it holds shape very well. What I am not sure about is if you can refrigerate it and have it still look good in the morning? Here is the recipe I use and it turns out great everytime:
3 cups sugar
1 1/2 cups egg whites (I buy the carton of 100% egg whites so I don't have to separate 18 eggs!)
Wisk and cook over double boiler until the sugar has dissolved and the mixture is very hot to the touch. Pour in electric mixer and whip it on high until stiff peaks. It will be very stiff and shiny.
Hope this works out for you. I am going to give it a go and since I am doing cupcakes I won't have a filling to worry about so I think I will just not put them in the frige. Hope I don't regret it tomorrow...
I too second the I hate 7 minute frosting...Ick..after awhile it tastes like rubber...
I LOVE 7 min frosting and my mom used to make it all the time and cover it with fresh coconut and she kept it in the fridge.