Sylvia's Seven-Minute Frosting
Part of the Family Table recipe series
Growing up in the 1970s and 1980s, store- or bakery-bought birthday cakes weren't as common as they are today. Sylvia's mother made birthday cakes from scratch each year for Sylvia and her brother, decorating them to match their birthday themes, from Snoopy and The Muppets to Star Wars and The Dukes of Hazzard.
As they entered their teen years, Sylvia's mother continued the tradition but transitioned from sheet cakes with buttercream frosting to seven-minute frosting over a two-layer cake for Sylvia and a bundt cake for her brother. Both loved Devil's Food cake, and the icing was the perfect complement. They remember gathering in the kitchen, waiting for the seven minutes to be up so they could lick the beaters or sneak a finger swipe of the warm frosting from the pan.
Sylvia and her brother especially loved how the frosting hardened into a delicate crust that cracked with every bite. They always joked that since it contains eggs, it must be perfectly fine to eat for breakfast the next day.
Today, Sylvia still enjoys the light, fluffy frosting and the delicate crust it creates, making it a family favorite that has stood the test of time.
This white meringue frosting is best on a chocolate or devil’s food cake.
INGREDIENTS:
2 large, unbeaten egg whites
1 and1/4 cups of sugar
3 - 5 tablespoons of water
1/4 teaspoon of cream of tartar
1/4 teaspoon of salt (optional to temper the sweetness)
1 teaspoon of vanilla extract
EQUIPMENT:
Double boiler
Hand mixer
INSTRUCTIONS:
Prep the double boiler: Fill a saucepan with 1 to 2 inches of water and bring it to a boil
Combine ingredients: In the top of the double boiler (not over the heat yet), beat on low speed to combine sugar, water, egg whites, cream of tartar and optional salt.
Cook and whip: Place the mixture over the simmering water and beat constantly with hand mixer on high for 5-6 minutes or until the mixture becomes thick and glossy and holds stiff peaks when you lift the beaters.
Add vanilla: Remove the top of the double boiler from the heat. Add vanilla and beat for an additional 2 minutes until the mixture is light and fluffy.
TIPS:
Clean equipment: The smallest drop of fat will ruin the frosting. Ensure your bowl and beaters are spotlessly clean and that there is absolutely no egg yolk mixed in.
Do not make ahead: This frosting is best eaten on the day it is made. It has no fat (like butter) to stabilize it, so it will start to "weep" or lose volume if left to sit too long or if placed in the refrigerator.
Frost quickly: Frost a cooled cake or cupcakes once the mixture has cooled down. Frosting sets quickly, so don’t wait too long.
Weather warning: Meringue-based frostings are highly sensitive to moisture. It’s best to avoid making this on highly humid or rainy days (hard to do in Tampa!).
Find Your Next Favorite Recipe
