Seven Minute Frosting Question
Decorating By lonestarstamper Updated 19 Sep 2006 , 2:06am by auntiecake
I have a client who asked for seven minute frosting. She knows I have never made this type of frosting but acted like it was no big deal. I do remember eating it when I was much younger but haven't seen it on cakes in years. Okay, I tried a test batch this evening and it doesn't seem fluffy enough. It tastes fine and is glossy like the recipe says it shoud be. I am able to swirl it around and such but it doesn't seem to be setting up. Shouldn't it set within a few minutes as it cools? It holds the swirls and isn't runny at all but it's still soft after 15 minutes. I guess I'm expecting it to look more merangue (sp?) like but it doesn't.
Any ideas?
Yvette
I was kind of afraid of that. I'm in San Antonio and it's been raining all day. Oh well, I'll just keep an eye on it to see how long it takes to crust and use that to gauge when to frost the client's cake. She'll be picking it up this Saturday morning.
Thanks for your response.
Yvette
It does look like meringue only heavier and glossier. I also gets sticky after it sits for a while. It doesn't have a long shelf life. You have to beat it for quite a while to get it to hold its shape. I use 1 cup sugar to 1/2 cup water and bring it to a boil and cook til it forms a thread when poured from a spoon. Then pour it slowing into 3 egg whites that have been beaten. Continue beating till frosting forms stiff peaks and add a teaspoon of vanilla. You can also add a small amount of cream of tarter to make it fluffier. Be sure your bowl and utensils are grease free. This is the recipe I learned as a child and still use today. Wow, I am getting old!!!! Good luck!
When I make the boiled icing I ice my cakes while it is still warm, it is much easier to work with. It really is only good for one day. My friends dad owned a bakery for many years and that was the only icing he would use, after he passed, my friend took over the business, and I spent some time helping him with decorating. He always had me ice the cakes right after he made the icing, once it starts to cool to much it is a booger to work with.
Everyone,
Thanks so much for your help.
auntiecake,
I used your recipe and included the cream of tartar and it came out perfect! I can't believe how much more volume I got. And it was easier too than having to use a candy thermometer (which I had to go buy) that the Martha Stewart recipe said I had to use.
So, thanks again and I will be frosting the cake on Friday evening since my client is picking up the cake on Saturday morning.
Yvette
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