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Print This Delicious Seven Minute Frosting Recipe

Seven Minute Frosting Recipe

Seven Minute Frosting for cake recipes. Seven minute frosting is named for the length of time it takes to beat it into a luscious and creamy delight. Frosting is made with beaten egg whites and is sturdy enough for piping. Seven Minute has a delicate flavor and has lighter-than-air texture. The frosting will harden quickly, so have your cake already prepared.

2 Egg whites
6 Tb Cold water
1 1/2 cups Sugar
1/2 tsp Cream of Tartar
1 tsp Pure vanilla extract

Oven Temp ~
Baking Time ~
Pan Type ~ Stainless Steel Bowl

In a stainless steel bowl and top of a double boiler, combine the egg whites, cold water, sugar and cream of tartar. Whisk until smooth. Place over boiling water and whisk constantly or beat with a hand mixer until the seven minute frosting is stiff and holds peaks, takes about 7 minutes. Remove Seven Minute Frosting from heat and whisk in the vanilla. Let frosting cool, whisking often.

Frosting for 1 Cake
Nutrition facts:
Serving Size 38 g
Calories 101
Calories from Fat 0
Total Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrates 25.2g 8%
Sugars 25.1g
Protein 0.6g
Vitamin A 0% • Vitamin C 0% • Calcium 0% • Iron 0%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!