7 Minute Frosting Recipe
Did I ever tell you my husband doesn’t eat sugar cookies? Well, he doesn’t. He says he doesn’t like them. He won’t even try one. Do you know how weird that is for me? I make sugar cookies every week and he won’t even try a single little crumb. Sigh.
You may be asking what kind of sweets he likes. He likes cheesecake, ice cream, and cakes made from a box. If I make a cake from scratch or buy one from a bakery, he may eat a small piece and say it was ok but, when I make a cake from a box mix and add 7 minute frosting, he lights up like a Christmas tree.
So here you go honey. I made this for you. I even made them look like they had an ice cream swirl on top for you.
This frosting is great for making spikes, peaks or for getting a cake that looks homemade because the icing can get very stiff and will hold a peak or a knife swirl.
Supplies for 7 Minute Frosting:
2 1/2 cups sugar
3 egg whites
1/2 cup water
1 tsp. vanilla
1/4 cup Karo Syrup-(Corn Syrup)
1/8 tsp. salt
7 Minute Frosting Recipe
- 2 1/2 cups sugar
- 3 egg whites
- 1/2 cup water
- 1 tsp vanilla
- 1/4 cup corn syrup Karo Syrup
- 1/8 tsp salt
- Beat egg whites in a bowl of a KitchenAid Mixer on high using the whisk attachment until stiff peaks form.
- In a medium saucepan cook sugar, water, corn syrup and salt over medium-low heat until the syrup is at the softball stage (a drop of syrup into cold water forms a ball at the bottom of the glass).
- Once the syrup is at the softball stage, slowly pour the hot syrup to the egg whites with the mixer on low.
- Once all the syrup mixture has been added to the egg whites, turn the mixer on high and mix for about seven minutes or until stiff peaks form.
- Add vanilla and mix until the vanilla is combined with the icing.
- Ice cake while the frosting is warm.
This frosting is made by combining sugar syrup to egg whites that have beaten to form soft peaks. It isn’t hard to make but, crystallization can occur and can ruin your frosting. I will explain in a minute.
Begin by beating the egg whites with the whisk attachment until they turn white and form soft peaks. If you have a KitchenAid mixer it will do all the work for you but, you don’t have to have one to make this frosting. A hand mixer will work. Once egg whites are ready, just set them aside for now.
Combine the sugar, water, corn syrup, and salt in a medium pot and bring it to a boil on the stovetop. I have a gas stove and feel the need to stir things often to prevent burning. Don’t stir this. I repeat, do not stir this mixture or it will cause it to crystallize and it will make your icing grainy and icky.
What is crystallization you ask?
Crystallization refers to the formation of sugar crystals in sugar syrup. It can occur when a single sugar crystal goes rogue and sticks to the side of the pot. It feels like an outcast and wants to make all the other sugars join his evil plot to turn your sugar mixture back into a grainy sugar from. This sugar crystal will change the texture of your icing. Instead of being a smooth fluffy frosting, it will become grainy and lumpy.
Things that cause crystallizations:
- Some people suggest adding a cold stirring utensil can start the crystallization process. That is why they recommend you don’t stir until the sugar syrup reaches a certain temperature.
- Stirring, in general, can cause a few stray crystals to stick to the side of the pot which can cause crystallization.
This may be more information that you want to know but as they say, knowledge is power.
The recipe calls for you to cookie the sugar syrup until it reaches the softball stage. That is when the sugar syrup reaches 235° or when a drop of the syrup is dropped into cold water and forms a softball. It kinda looks like a tadpole doesn’t it.
Once you get the syrup to the softball stage, begin to slowly pour it into the egg whites with the mixer on low and with the whisk attachment. Don’t pour it in fast because the syrup mixture is hot and can cook the egg whites. Also, the whisk attachment can cause the syrup to sling out of the mixer and burn you. We don’t want that to happen.
Once the all the syrup is poured into the egg whites beat on high speed for about 7 minutes. Stop the mixer and add the vanilla and mix until combined.
Next, frost your cake. You can frost it while the icing is warm. It will be sticky and form a soft crust when it is cool.
Or you can put some on a cupcake and eat it really, really fast and no one will ever know you ate one before dinner.