HOW LONG DOES 7 MINUTE FROSTING LAST RECIPES
PERFECT SEVEN-MINUTE FROSTING RECIPE | MARTHA STEWART
This cake frosting is named for the length of time it must be beaten in the final stage.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 3
Steps:
- In a small, heavy-bottom saucepan, combine 3/4 cup sugar, corn syrup, and 4 tablespoons water. Place over medium heat, stirring occasionally, until sugar has dissolved, about 4 minutes. Rub a bit of the mixture between your fingers, making sure any graininess has disappeared. Raise heat, and bring to a boil without stirring. Continue boiling, occasionally washing down the sides of the pan with a pastry brush dipped in cold water to prevent sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.) Remove the syrup from heat (temperature will keep rising).
- Meanwhile, in the bowl of an electric mixer, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. With mixer on medium-low speed, pour syrup in a steady stream down side of bowl (to avoid splattering).
- Beat the frosting on high speed until cool, about seven minutes. It should be thick and shiny. Use immediately.
SEVEN-MINUTE FROSTING RECIPE | LAND O’LAKES
Steps:
- Combine all ingredients except vanilla in top of double boiler.
- Place water in bottom pan of double boiler. Cook over high heat 3-4 minutes or until water boils. Place egg white mixture in top of double boiler over rapidly boiling water (water should not touch bottom of pan); beat at highest speed with hand mixer 7 minutes or until mixture forms stiff peaks. (Do not overcook.) Remove from heat; add vanilla.
- Continue beating 2 minutes or until frosting holds deep swirls.
Nutrition Facts : Calories 30 calories, FatContent 0 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 0 milligrams, SodiumContent 20 milligrams, CarbohydrateContent 8 grams, FiberContent 0 grams, SugarContent grams, ProteinContent <1 grams
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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.
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Reviews 5
Total Time 12 minutes
Cuisine American
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Reviews 5
Total Time 12 minutes
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SEVEN MINUTE FROSTING I RECIPE | ALLRECIPES
My mother used to make this as a base before making her marshmallow frosting on some of her cakes.
From allrecipes.com
Reviews 4.2
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Calories 102.9 calories per serving
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Reviews 4.2
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- Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Add vanilla. Beat. Fills and frosts 2 layer cake, 8 or 9 inch.
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7 MINUTE FROSTING - THE BEST CAKE RECIPES {CAKES FOR ALL ...
Sep 17, 2020 · Making the frosting. Combine the egg whites, sugar, water and cream of tartar in the top of a double boiler. Mix thoroughly. Place over boiling water and beat constantly until mixture holds a peak. This will take at least 7 minutes, but ours took closer to 10 minutes. Remove from the heat.
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FLUFFY WHITE FROSTING (A TWIST ON 7 MINUTE FROSTING) | MY ...
Feb 28, 2019 · If you are familiar with 7 minute frosting, this fluffy white frosting tastes identical, however the method is a little different. The traditional way to make seven minute frosting is to heat the ingredients over a double boiler as you mix. This recipe throws that method right out the window (yay), making it much simpler to make.
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SHOULD 7 MINUTE FROSTING BE REFRIGERATED?
Feb 25, 2020 · Then, how long can you keep 7 minute frosting? Use the frosting immediately, as it will start to set and be difficult to spread. Cakes or cupcakes frosted with this should be served within 12 hours of frosting , or stored in the refrigerator , covered, for up to 2 days.
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DOES SEVEN-MINUTE FROSTING NEED TO BE REFRIGERATED? | OUR ...
In the long term, seven-minute frosting stores poorly. It usually deflates within 24 hours, as the egg whites revert to a liquid state and the cake absorbs them. If you need a frosting that lasts longer but will hold up to heat, consider a cooked buttercream or another more stable recipe.
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7-MINUTE FROSTING | PAULA DEEN
Using the double boiler method, place the bowl over the top of rapidly boiling water, making sure that boiling water does not touch the bottom of the top bowl. (If this happens, it could cause your frosting to become grainy.) Beat constantly on high speed with electric mixer for 7 minutes. Remove the bowl from the boiler and gently stir in vanilla with a spatula.
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7 MINUTE FROSTING (FOOLPROOF RECIPE) - SOUTHERN PLATE
1 cup sugar, 1/4 teaspoon salt, 1/2 teaspoon cream of tartar, 2 egg whites, 3 tablespoons water. Place mixture over medium-low heat and beat with an electric hand mixer constantly for 5-7 minutes, or until icing is fluffy and stiff peaks form when beaters are removed. Remove from heat and stir in vanilla. Ice cake.
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Oct 10, 2019 · After seasoning and flavoring, use the frosting right away and serve the cake as soon as you can. Seven-minute frosting's advantage is that it's fast, not long-lasting. It doesn't hold for much longer than 24 hours at cool room temperature. And no, refrigeration won't help.
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7-MINUTE FROSTING | PAULA DEEN
Directions. Place sugar, cream of tartar or corn syrup, salt, water and egg whites into a mixing bowl and beat for 1 minute with a handheld electric mixer. Using the double boiler method, place the bowl over the top of rapidly boiling water, making sure that boiling water does not touch the bottom of the top bowl.
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7 MINUTE FROSTING - BROWN EYED BAKER
Feb 06, 2018 · Place the sugar, water, egg whites, cream of tartar, and salt in a large, heatproof mixing bowl and mix with a hand mixer on medium-low speed for 30 seconds to combine. Place the mixing bowl on top of the saucepan of simmering water (the bottom of the bowl should not touch the water) and beat on high speed for 7 minutes, or until stiff and glossy.
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Jul 08, 2020 · Place the bowl over a saucepan of simmering water. Continue to beat on high speed for 5-7 minutes, until thick and fluffy. Remove from heat, add the vanilla extract, and continue beating on high until the frosting is thick and spreadable, about 1-2 minutes. Use immediately or it will become difficult to spread.
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HOW DO YOU STORE LEFTOVER 7 MINUTE FROSTING?
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HOW TO STORE SEVEN MINUTE FROSTING | LEAFTV
Seven minute frosting is a catch-all name for any homemade icing that takes a short time to compose. The ingredients generally include combinations of sugar, vanilla extract, corn syrup, egg whites or cream of tartar and used to create a sweet topping for cookies and cakes.
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DOES SEVEN-MINUTE FROSTING NEED TO BE REFRIGERATED? | EHOW
Seven-minute icing or boiled icing is essentially a well-sweetened meringue. Some versions call for the egg whites and sugar to be whipped together in a double boiler until they reach a temperature of 160 degrees Fahrenheit, while others heat the sugar separately in a syrup and then drizzle the hot syrup into the egg whites as they whip.
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Apr 04, 2010 · I've made 7 minute frosting twice, and had the same problem each time. The frosting is lovely, soft and billowy when I make it and frost the cake. I put the frosted cake under a heavy glass cake dome -- thinking it would keep the frosting soft. But when I serve the cake the next day, the frosting is unpleasantly grainy.
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The frosting for this cake is a variation on the classic seven-minute icing. Egg whites, sugar, lemon juice, and corn syrup are mixed together and then warmed gently over simmering water. The mixture is then whipped to stiff peaks before being applied to the cake, where it should remain stable for a full three days.
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