Seven Minute Frosting

Cherry Chip Cake with Seven Minute Frosting was one of Grandma Saunders’ specialties. The cake was from a mix, and her frosting recipe is below. This fluffy marshmallow-like icing is also ideal for Brenda’s Toasted Coconut Cake.

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Seven Minute Frosting

Note: bake the cake and have it cooling before making the frosting.

To the bottom pot of a double boiler*, add:

~2 cups water

Set over high heat on stove, and bring to a boil.

While heating the water, to the other bowl of a double boiler,* add:

2 egg whites

1 1/2 cups sugar

1/3 cup water

1 Tbsp corn syrup

1/8 tsp salt

Set bowl over heated water, reducing stove temp to medium-low to maintain a fast simmer. Beat with an electric hand mixer until sugar dissolves and frosting stands in glossy peaks. Remove from double boiler, add:

1 tsp vanilla

Continue beating until the frosting is cool and thick enough to hold swirls.

Frost cake immediately.

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Brenda tips:

• Serving size: frosting for a 3 layer cake

• *Double boiler: used when making a recipe that requires indirect heat, it’s two pots (or a pot and a stainless steel bowl), where the top nestles slightly within the bottom, leaving a few inches of space under the bowl so it doesn’t touch the water

  • the bottom is filled ~ halfway with water and heated over the stove to create hot steam

  • the top bowl contains the ingredients, and the indirect heat created by the steam will cook it slowly