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

Broiled Frosting for Vanilla Cake

This coconut-based frosting is a fast frosting that is the perfect finish for a vanilla cake. It’s probably the recipe that you have been searching for to make that holiday weekend treat.

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Broiled Frosting for Vanilla Cake

Make the Best Sour Cream Cake batter

• Elevation ~6k ft? Make the High Altitude version instead

Pour into a 13”x9” prepared baking pan and bake for 25-30 minutes. Remove the cake and change temperature to Broil. Do not move the oven rack.

About 5 minutes before the cake is done, prepare the frosting.

To a medium mixing bowl, add:

1 cup coconut

2/3 cup brown sugar

1/3 cup butter, softened

1/4 cup nuts, coarsely chopped

1/4 cup heavy cream

Stir together and drop by small spoonfuls onto warm, baked cake.

• It will be difficult to spread without destroying the cake, so the intent is to cover the surface without needing to spread the frosting out.

Return the cake to the oven, leaving the rack at the standard height for baking.

Broil for about 3 minutes. Watch carefully to prevent burning. It is done once the frosting is bubbling. Remove from oven. Cool and serve.

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Brenda’s tips:

• Serving size: frosting for one 13”x9” cake

• This frosting is recommended for vanilla cake, but can be used to top any cake

• Walnuts recommended, but also very delicious with pecans or almonds

• No heavy cream? Substitute 2 Tbsp milk

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Window to B’s kitchen . . .

Chocolate Pudding Frosting

Chocolate Pudding Frosting

Step 1

Remove from refrigerator, and add to bowl of stand mixer:

1 cup (2 cubes) butter

Set aside to come to room temp.

Step 2

In a small saucepan, combine:

2/3 cup sugar

1/3 cup flour

3 T cocoa 

1/8 tsp salt

1 cup milk

Cook over medium heat, stirring continuously, until thickened. Remove from heat. Set aside to cool.

Step 3

In a microwave safe bowl, heat until just softened:

1 cup chocolate chips (semi sweet recommended)

Stir until smooth and set aside to cool.

Step 4

Wait until everything has reached room temperature.

Step 5

Whip the butter for 15 seconds, add:

Chocolate pudding mixture, cooled (from Step 2)

Whip on medium, scraping sides of bowl regularly, for 1-2 minutes. 

Pour in:

Chocolate chips, melted & cooled (from Step 3)

Whip until light and fluffy, 2-3 minutes. Frost a cake or cupcakes.

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Brenda’s tips:

• Serving size: Frosts one 8"- 3 layer cake or ~36 cupcakes

• This frosting doesn’t rejuvenate well, so Brenda makes it immediately prior to using. If necessary, refrigerate, then bring to room temperature before frosting your cake.

• Remember to freeze cakes prior to decorating for smooth application of frosting.

• Frosting made with cooked flour & milk is known as Heritage Frosting or Ermine Frosting or a variety of other names. It's generally not as sweet as buttercream frosting and is also more heat stable. It stays soft to the touch and the sugar doesn't crystalize as readily as other sugars. Basically it's perfect. Go bake a cake so you have a reason to make this frosting!

Best Buttercream Frosting

Buttercream frosting is perfect for decorating cakes—add a few drops of food coloring to tint to desired color and go to work. 

You’ll find most buttercream frosting recipes use butter substitutes, but Brenda believes buttercream frosting should only be made with real butter. Why? To retain the rich, delicious butter flavor. If you’re adamant about using a butter substitute Brenda says, “Swap half for shortening if you don’t mind the loss of flavor.”

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Best Buttercream Frosting

To the bowl of a stand mixer, add:

1 cup (2 sticks) butter 

Beat until creamy. Then stir in:

1 tsp vanilla

Add, scraping sides of bowl often:

2 cups powdered sugar

1 T milk

1 cup powdered sugar

1 T milk

1 cup powdered sugar

Once combined, beat on medium speed until light and fluffy.

Divide and tint as desired. 

Use frosting immediately or store tightly covered in the refrigerator. Naturally bring to room temperature before using.

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Brenda’s tips:

• Serving size: frosts one 13”x9” cake or 24 cupcakes. May require two or three batches for extensive decorations.

• 4 cups powdered sugar is ~1 lb. No need to measure by the cup if you use a 1 lb box.

• If needed, slightly decrease or increase the milk, 1 tsp at a time, to reach desired consistency.

• Maintains structure well for decorating.

• Remember to freeze cakes prior to decorating for smooth application of frosting.

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Window to B’s kitchen…

Cream Cheese Frosting

BOOKMARK THIS. You’ll thank me later. This fluffy, creamy goodness is what Brenda uses on a few of her Fan Favorite recipes:

• Pumpkin Brownies

• Cinnamon Rolls

• Carrot Cake

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Cream Cheese Frosting

Add to bowl or stand mixer:

1 pkg (8 oz) cream cheese, softened 

1 cube (4 oz) butter, softened 

Mix until combined, then add:

1 tsp vanilla 

1 lb powdered sugar

Stir until fully incorporated. Scrape bowl sides. Whip until fluffy, 3-4 minutes. Use immediately.

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Brenda’s Tips:

Serving Size: one batch will frost: 

• one 3 tier cake 

• 24-36 cupcakes

• 12-24 cinnamon rolls 

• 3-4 dozen cookies

If possible, Brenda allows cream cheese and butter to naturally reach room temperature for the very smoothest, fluffiest frosting.