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Seven-Minute Frosting for Quick Coconut Layer Cake

11

This frosting is used on our Coconut Layer Cake but it can be used with many different kinds of cake.

Source: Everyday Food, March 2005

Ingredients

  • 3 large egg whites
  • 2 teaspoons light corn syrup
  • 1/2 teaspoon cream of tartar
  • 1/3 cup cold water
  • 1 1/2 cups sugar

Directions

  1. In a medium saucepan, bring 2 inches of water to a simmer.

  2. In a large heatproof mixing bowl, combine reserved egg whites, light corn syrup, cream of tartar, water, and sugar.

  3. Place bowl over simmering water (it should not touch water); with a handheld mixer, beat on high speed until stiff peaks form, about 7 minutes.

  4. Remove bowl from heat; beat 3 to 5 minutes more to cool. Use immediately.

Reviews Add a comment

  • MS12419450
    22 DEC, 2012
    I love this frosting! I made it to ice a coconut cake I made for a good friend for her birthday. It was such a hit! I won't buy pre-made icing again, this is so easy to make.
    Reply
  • GustatoryDelight
    31 JUL, 2011
    Made a bunch of cupcakes for a dessert buffet party I was having and was literally down to the wire trying to make frosting and ice the cupcakes. This seven minute frosting saved the day - without it I would have never gotten everything done in time. See pictures and more here http://gustatorydelight.wordpress.com/2011/05/25/a-dessert-buffet-fit-for-a-mom-to-be/
    Reply
  • CL2700
    6 MAR, 2011
    Mrsfrog, in answer to your question, NO, you only store this at room temperature. Never ever in the refrigerator.
    Reply
  • mrsfrog
    13 FEB, 2011
    my mom use to make this icing with a chocolate cake when i was a small girl. I am 70 yrs old. How do you keep icing stored - in frig. covered? thanks,ladyfrog.
    Reply
  • MarthaMadeMeDoIt
    24 MAR, 2010
    in response to "jumpygrouch's" comment. I believe I've figired it out! If you go back to the cake recipe this frosting is used w/you'll see this seven minute recipe has 1/4 cup store bought lemon curd, whisked into it. this is just my brain trying to make sense of less egg whites. But, if this is the case then this frosting recipe would be less confused if called "seven minute lemon tart frosting" or somthing more creativly Martha inspired.
    Reply
  • MS10698272
    19 DEC, 2007
    This frosting is quite different from the 7-minute frosting listed for the White Cake with lemon curd filling, and I'm wondering if there's a typo in one or the other, as I can't believe they'd be that different since all you do is add coconut shavings to it after you've made the cake. For example, in this one, for 3 egg whites you have 1 1/2 cups sugar, and in the other it's 6 egg whites with the same amount of sugar...
    Reply