|
|
|
|
7-Minute Frosting
Recipe
Variation:
Penuche Frosting
Makes about 4 cups, enough to fill and frost two 9-inch layers;
three 8-inch layers; the tops and sides of a 9x13x2-inch oblong cake;
or a 10-inch tube cake |
|
The name of this heavenly
frosting refers to the length of time that the ingredients must be beaten
continuously over simmering water. This results in a thick, fluffy
consistency. P.S. It's also fat-free. |
 | 3 large egg whites
|
|
| 1-1/2 cups superfine or strained sugar
(take regular and strain it) |
|
| 1/2 teaspoon cream of tartar
|
|
| 1/3 cup water
|
|
| 1 tablespoon light corn syrup (makes
frosting smooth) |
|
| 1-1/2 teaspoons vanilla extract
|
|
- Fill the bottom of a double
boiler with 1-inch of water. Bring rapidly to a boil, then reduce heat to
maintain a simmer.
- Place egg whites, sugar, cream
of tarter and water in the top of the double boiler, stirring to blend the
ingredients. Set over the bottom of a double boiler, cover and cook for 1
minute. Remove the lid and stir again briefly. Using a pastry brush,
brush sides of saucepan with water to prevent crystals from forming, cover and
heat 30 seconds longer.
- Using a hand-held electric
mixer, beat over simmering water for a minimum of 7 minutes, or until thick
and fluffy.
- Add the corn syrup and vanilla
and beat on medium speed for 2 minutes longer. Remove from heat. Empty into a
stand mixer and beat on medium speed until the frosting cools and is very
thick. If frosting is too soft, refrigerate for 30 minutes, then beat again.
NOTE:
If the weather is very humid, additiomal beating time may be required. This
frosting is best used the day it is made.
VARIATION: Penuche Frosting
- Instead of the superfine sugar called for
in Step2, use 1-1/2 cups firmly packed dark brown sugar.
- Add 1/2 teaspoon maple extract along with
the vanilla extract in Step 4.
Carole Walters, Great Cakes, Clarkson Potter NY, 1991
|
| |
