7-Minute Frosting | How to Make 7-Minute Frosting Recipe to Cover my Coconut Cake
Hi Again,
This is a quick video showing how I prepared a perfect, fluffy 7-minute frosting. Here’s the Land-O-Lakes recipe, a classic way to prepare this frosting.
7-minute frosting is good for coconut cakes and devil’s food cakes and any cake you want to have a bright white sweet frosting. It’s more fluffy than stiff, so I don’t think it’ll make a good frosting to try and form for designs. Just old fashioned goodness.
Remember, I made a double batch so I used:
3 cups of sugar
4 egg whites
1/2 tsp salt
1/2 tsp cream of tartar
1 tbsp light corn syrup
2 tsp pure vanilla extract
The best tip I can give is to start mixing before you add the bowl to the heat and don’t stop mixing until you’ve reached the desired consistency. You don’t need a stand mixer to finish it off. A regular mixer will work just fine.
This frosting went very well with my coconut cake. You can see how I prepared the coconut cake here:
Thanks for watching!
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#7minutefrosting #cakefrosting #recipe #oldfashioned #oldfashionedcooking #valablelife
More Than 7 Minute Frosting!! Noreen's Kitchen
Greetings! To go on top of that fabulous chocolate mayonnaise cake, you need a fabulous frosting! So once again I turn to the requests and see that several people have asked me to demonstrate what is normally called 7 minute frosting. This is also an old favorite that comes straight out of the WWII era. It technically is called a Swiss buttercream and it is simple to make but intermediate in its application.
I used pasturized egg whites from a carton in this recipe, however I do not recommend using those. Please use fresh egg whites which you separate yourself. Freeze the yolks for another use like lemon curd.
You will need to have a mixer for this one, no way around it! You will heat your egg whites and sugar until the sugar is totally dissolved and the mixture is almost to hot to touch. This will be done over a double boiler. Make sure that the water does not touch the bottom of your bowl or it will scorch.
Once the mixture has reached the right temperature and consistency then you can place it on the mixer with whatever beaters you have or if you have a whisk or balloon whip, use that. Add in the cream of tartar and the vanilla and allow to beat for as long as you need for the mixture to reach stiff peaks.
It will be silky and somewhat stiff, but it will be soft at the same time. It will not hold a design like a regular meringue, but it will be slightly sweet and wonderful for topping your chocolate cake or whatever cake or cupcakes you like!
I hope you give this a try and I hope you love it!
Happy Eating!
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SEVEN-MINUTE FROSTING!!! Watch this 1-Minute Video!
#weekendatthecottage #easydeliciousrecipes #easyfrosting
Head HERE for the full story:
Making this never-fail SEVEN-MINUTE FROSTING is time well spent, especially if there’s a freshly baked cake in your midst just begging to be iced. It’s one of those essential recipes we know you’ll make often and keep forever. This icing is a cake’s best friend!
We’ve been making this recipe for years. All of you frosted-cake lovers out there may remember us putting it to deliciously good use when we made our MILE-HIGH COCONUT CAKE. It also works on our CHOCOLATE SLAB cake, making a nice alternative to our buttery CHOCOLATE FROSTING.
This recipe is a keeper, so we suggest you PIN it to a favourite Pinterest board. We also like sharing good stuff with our friends and suggest you do the same - flip them this LINK and they’ll love you (even more) for it.
Here are a few tips on making this dreamy SEVEN-MINUTE FROSTING:
INGREDIENTS
You’ll only need four ingredients and they’re all readily available. During testing, we found that having the eggs and water at room temperature before we started worked best. The eggs whipped up perfectly to create a billowy treat.
WHISK THEN WHIP
There are three key steps to making this frosting recipe work. The first is to dissolve the sugar and salt in the water completely before whisking in the eggs. This ensures you’ll have success with the second key step, which is to whisk the ingredients while they heat over the double boiler. Whisk until this mixture is nice and frothy.
The last step is all about timing, where you swap your whisk for a hand mixer and beat for 6 minutes. Although you may be tempted to stop at 5 minutes because things look pretty awesome, don’t - beat the frosting for the full time suggested.
GET TO IT
Please remember the final moments of this recipe where you’ll take the SEVEN-MINUTE FROSTING off the double boiler and beat it for an additional few moments simply to cool it down. Aerating it off the heat gives it that glossy finish that’s so enticing on a piece of cake.
Once your frosting is done, just one final step - get to it and frost that cake.
It’s time to make this SEVEN-MINUTE FROSTING!
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✨Magic ICE WATER Cake & 7-Minute Frosting | Mennonite Community Cookbook -- Retro Recipe
This beautiful vanilla layered cake is made with ICE WATER and frosting in 7 minutes! ???????? Let's do this.
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Chapters:
00:00 Intro
0:15 Talking recipe.
0:39 Mennonite Community Cookbook.
2:03 Beaten egg whites.
2:27 Creaming shortening & sugar.
2:38 Cake flour, salt, & baking soda.
2:56 Ice water & spotting the meniscus.
4:04 Adding egg whites.
4:58 Filling the cake pans.
5:10 Baking instructions.
5:37 7-minute frosting.
5:44 Double boiler explaination.
6:09 Sugar, water, cream of tartar, corn syrup, vanilla.
7:47 Ooo la la.
8:13 My e-guide!!!????????????
8:53 Leveling the cakes.
9:24 Parchment squares keeping things tidy.
9:46 Frosting!
12:03 Slicing!
13:08 Tasting da cake.
Mennonite Community Cookbook by Mary Emma Showalter (Amazon affiliate link):
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Cuisinart hand mixer (Amazon affiliate link):
Danish whisk (Amazon affiliate link):
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. ????????
Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: Whip it, whip it good.
7 Minute Frosting
7 Minute Frosting is light and fluffy and has the perfect bright white color. This meringue-like frosting will practically melt in your mouth and it takes less than 10 minutes to make.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 4 large egg whites
• 1 ¼ cups granulated sugar
• 1 tablespoon water
• ¼ teaspoon salt
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract
✅Instructions
1️⃣ Make a double boiler by choosing a heat-safe metal or glass mixing bowl that can sit on top of a saucepan. Place 2 inches of water in the bottom of the saucepan. The bottom of the bowl should not touch the water, but hover above, being cradled by the saucepan. Bring the water in the saucepan to a boil. Once boiling, reduce the heat to medium or medium-low and leave it at a simmer.
2️⃣ Meanwhile, set the heat-safe mixing bowl on the counter. Add in egg whites, sugar, water, salt, and cream of tarter.
3️⃣ Place the bowl over the simmering water. Use a hand mixer (or whisking vigorously by hand) to beat the egg mixture for 7 minutes over the double boiler.
4️⃣ After 7 minutes, carefully remove the mixing bowl from the saucepan and place on the counter. Add in vanilla extract and beat with the hand mixer for 1 to 2 minutes more, until frosting has stiff peaks that hold their shape. Use to frost any completely cooled cake or cupcake.
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Grandma’s Famous & Easy Creamy Coconut Cake | 7-Minute Frosting | Mother's Day Dessert ????
There is nothing better than a recipe that tastes like home. This 4-layer cake is filled with coconut flavor and is made from a simple box cake mix. Nicole shows you how to make her grandma's famous and easy creamy 4-layer coconut cake with just a few ingredients and how to make the best rich frosting to top it off.
#MothersDay #CoconutCake #TropicalDessert #Recipe #YouCanCookThat #Allrecipes
00:00 Introduction
00:07 Start with a box cake mix
00:15 Add extras to cake mix
00:45 Pour into cake pans (Bake at 325)
00:58 Making the filling
01:45 Cut each cake layer in half
01:54 Start adding the filling and let chill
02:11 Making the frosting
02:55 Apply frosting on the cake
03:10 Add a light dusting of coconut
03:30 Tip: Dip your knife in hot water before slicing for a cleaner cut
03:47 Taste test
Get the full recipe for the Best Coconut Cake:
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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Grandma’s Famous & Easy Creamy Coconut Cake | Tropical Family Dessert For All Occasions