This is an icing that was on all the cakes that my mother ever baked. In my book it’s called “White Mountain Frosting”, but it’s always been 7 Minute icing to me.
7-minute icing “White Mountain Frosting”
Here’s the recipe for you in my book it’s called “White Mountain Frosting”, but it’s always been 7 Minute icing to me.
1/2 Cup Sugar
1/4 Cup light corn syrup
2 Tablespoons water
2 Egg whites
1 Teaspoon vanilla
Mix sugar, corn syrup and water in 1-quart sauce pan. Cover and heat to rolling boil over medium heat. Uncover and cook, without stirring, to 242 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a ball that flattens when remove from water. To get an accurate temperature reading it may be neccessary to tilt the suacepan slightly. It takes 4 to 8 minutes for the syrup to reach 242 degrees.
While mixture boils, beat eggg whites in medium bowl just until stiff peaks form. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. add vanilla. Beat on high speed about 10 minutes until stiff peakes form. Preparing this type of frosting on a humid day may require a longer beating time. frosts a 13 x 9 inch cake or fills and frosts two 8 or 9 inch rounds.
cherry-nut: Stir in 1/4 cup cut up candied cherries, 1/4 cup chopped nuts and, if desired, 6 to 8 drops food color.
chocolate revel: stir in 1/2 cup semisweet chocolate chips or 1 square unsweetened choclolate, coarsely grated.