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Perfect Seven-Minute Frosting

Recipe photo courtesy of Johnny Miller

This cake frosting is named for the length of time it must be beaten in the final stage.

Source: Martha Stewart Living, December/January 1999
Yield

Ingredients

Directions

Cook's Notes

Have the cake you are going to frost already prepared before making the frosting; it must be spread on while the beaten egg whites and sugar are still pliable; once frosted, the cake may sit out for several hours before being served.

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  • elainekyu
    2 JAN, 2014
    I made this for the first time yesterday and it worked beautifully!! Love the lightness and fluffiness of it. I used room temperature egg whites and left out the corn syrup as I did not have any at home. Pretty much followed the rest of the instructions to a "T". It was great!!
    Reply
  • PaulaSummerlin
    18 JUN, 2013
    Thank you so much, Martha, for this recipe! My dear mother-in-law used to make it for a pineapple cake that my husband dearly loves. Unfortunately, she passed away suddenly and I never saved the recipe. This sounds exactly like hers! I am going to surprise my husband with the pineapple cake and this 7 Minute Frosting(she called hers a White Mountain Frosting) but the ingredients are the same. Again thank you so much and if I could, I would just hug you for this recipe! Hugs, Paula
    Reply
  • Miguel Casafont-Broutin
    16 MAR, 2013
    My Mother makes this frosting and she adds a few drops of lime juice to the mixture after the hot sugar is poured, at the end of the recipe, this gives a shinny look and a great taste! I have tried it many times but cannot get it ok, do not know why my Mothet makes it all the time and hers is perfect. Try the lime juice a small tea spoon of it makes the difference.
    Reply
  • LaLaLoves
    12 JUL, 2012
    I made this for the first time and it turned out quite well. Paired with the red velvet cake many thought it tasted like a Jos Louis. Yummy!
    Reply
  • cammck216
    11 JUN, 2012
    This did not work at all. The first time, it burned right as it reached 230 degrees. The second time, it worked unill i poured it into the egg whites. It turned into a big blob of hard sugar surrounded in egg whites. It also didn't take 7 minutes. It took a good half hour to an hour. This was definatly not worth it!
    Reply
  • osheak
    10 APR, 2012
    I made this a few times. Always taste good but I can never get the stiff peaks no matter how long I mix. What should I do to get the stiff peaks?
    Reply
  • pookmyster
    11 MAY, 2010
    this frosting is so delicious
    Reply
  • poppyseeds
    2 MAY, 2010
    +This+does+not+work%21+I+also+tried+it+twice+and+it+just+tasted+like+whipped+egg+whites.++I+was+trying+to+use+it+for+the+coconut+cupcakes%2C+but+I+would+suggest+the+light+cream+cheese+frosting+instead%2C+which+was+delicious.
    Reply
  • embslp
    1 APR, 2010
    I've made this frosting many, many times. It works beautifully.
    Reply
  • casey94
    28 MAR, 2010
    I tried this twice and both times it didn't work. I am an experienced baker and I used a candy thermometer. I even took the "syrup" off heat at 200 degrees and it was like taffy. I recomend the Whipped Frosting, so much easier.
    Reply

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