7 MINUTE FROSTING FOR COCONUT CAKE RECIPES
SEVEN-MINUTE COCONUT FROSTING - WILLIAMS SONOMA
<p>Our sweet, fluffy coconut icing, known as a seven-minute frosting, has been a favorite among bakers since the 1930s. Its texture is similar to meringue, great for topping a <a href="https://www.williams-sonoma.com/recipe/coconut-cake.html"><u>coconut cake</u></a> or your favorite dessert. Ready in just 7 minutes, this coconut frosting recipe is perfect for any last minute baking needs.</p>
Provided by WILLIAMS-SONOMA.COM
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 12 servings
Number Of Ingredients 6
Steps:
- <h3><b>Step 1. Whisk the Ingredients Together</b></h3> In the bowl of an electric mixer, using a handheld whisk, beat together the egg whites, sugar, corn syrup and salt just until combined, about 30 seconds. <h3><b>Step 2. Dissolve the Sugar</b></h3> Hold the bowl over (but not touching) simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes. <h3><b>Step 3. Beat the Ingredients</b></h3> Set the bowl on the mixer fitted with the whisk attachment and beat on medium speed for 3 minutes. Add the vanilla and beat until the outside of the bowl is cool and stiff peaks form 5 to 7 minutes more. <h3><b>Step 4. Fold in the Coconut</b></h3> Using a rubber spatula, fold in the coconut just until incorporated.
SEVEN MINUTE FROSTING RECIPE - TASTE OF SOUTHERN
Follow the easy step-by-step, photo illustrated instructions for our Seven Minute Frosting Recipe. You're sure to love this old fashioned frosting recipe that's so easy to make. It's light, marshmallow fluffy texture is, a quick and easy change from all those butter cream frostings you've been making. Leave it plain, color it or, add a little flavoring for a frosting you can have ready to eat... in seven minutes.
Provided by Steve Gordon
Total Time 12 minutes
Prep Time 5 minutes
Cook Time 7 minutes
Yield 16
Number Of Ingredients 6
Steps:
- Place water in a small sauce pan.
- Add Sugar but, do not stir.
- Place saucepan over medium-high heat, bring to 238º.
- While sugar is cooking, separate the egg whites from the yolks. Save yolks for use later.
- Place the egg whites in a large mixing bowl.
- Add the Cream of Tartar.
- Add the pinch of Salt.
- Use a blender, on high speed and beat egg whites until they form soft peaks.
- When sugar syrup reaches 238º, slowly add, in a small stream, to the egg whites.
- Continue to beat the egg whites on high speed while adding all the sugar syrup over about a 5 minute period of time. Careful, the sugar syrup is very hot.
- Add the Vanilla Extract and beat another minute or so to incorporate the vanilla. Continue to beat only as long as needed to form firm peaks.
- Work quickly to spread over cake as the egg whites may continue to firm up and set.
- Enjoy!
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