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Seven-Minute Frosting Recipe

  • Ingredients: 32
  • Serves: 4

Seven-minute frosting with double boiler, electric mixer, spoon or rubber spatula.

Ingredients

  • 1 1/2 cups sugar
  • 1/3 cup cold water
  • 2 egg whites
  • 1/4 teaspoon cream of tartar or 2 tsps. light-colored corn syrup
  • 1 tsp. vanilla extract

Equipment:

  • Double boiler
  • Electric mixer
  • Spoon or rubber spatula

Ingredients

Filling

Port Sauce

  • 2 cups tawny Port
  • 1/2 cups sugar
  • 1 tbsp. water
  • 2 tsps. cornstarch

Dulce de leche:

  • 1/4 cup dulce de leche

Malted milk ball:

  • 1/2 cup chopped malted milk balls
  • 2 tbsps. chocolate malted powder

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 1. Combine the sugar, water, egg whites, and cream of tartar in the top of a double boiler. Using an electric mixer on low speed, beat the ingredients for 30 seconds to combine.

    For this step you will need

  2. Step 2 2. Boil a small amount of water in the bottom of the double boiler. Place the top of the double boiler, with the frosting ingredients, on top.

    For this step you will need

  3. Step 3 Cook the frosting on medium heat, beating constantly with the mixer on high speed, for about 7 minutes, or until the frosting forms stiff peaks when the beaters are lifted.
  4. Step 4 Remove the top of the double boiler from the bottom and, using a spoon or rubber spatula, stir in the vanilla extract.

    For this step you will need

  5. Step 5 Beat the frosting for 2 to 3 minutes more, or until it is spreadable. Allow the frosting to cool; it should be slightly warm or at room temperature when you use it.
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Seven Minute Frosting Recipe

  • Ingredients: 26
  • Serves: 1

Seven minute frosting with sugar, large egg whites, cream of tartar, salt, pure vanilla extract.

Ingredients

  • 1 cup plus 2 tbsps. sugar
  • 3 large egg whites
  • 1/4 tsp. cream of tartar
  • 1/8 tsp. salt
  • 1 tbsp. pure vanilla extract

Ganache filling:

Almond cake:

  • 1 1/2 cups cake flour
  • 2 1/4 tsps. baking powder
  • 3/4 tsp. salt
  • 1 cup dark brown sugar
  • 3/4 cup unsalted butter, room temperature
  • 3 7-ounce packages almond paste,* crumbled into 1-inch pcs.
  • 7 large eggs
  • 1 tbsp. vanilla extract
  • 1 3/4 tsps. almond extract

Almond praline:

Mascarpone frosting:

  • 1 1/2 8-ounce containers mascarpone cheese**
  • 1 1/2 cups chilled heavy whipping cream
  • 3 tbsps. sugar
  • 1 tbsp. vanilla extract

Chocolate bark:

  • *Available in the baking section of most supermarkets and at specialty foods stores.
  • **Italian cream cheese; available at many supermarkets and Italian markets.

Garnish:

  • Special equipment: A 9-inch springform pan; a small offset metal spatula

Directions

  1. Step 1 In large metal bowl, whisk together 1/3 cup water, sugar, egg whites, cream of tartar, and salt. Set bowl over pan of barely simmering water and mix with handheld electric mixer at low speed.

    For this step you will need

  2. Step 2 Transfer bowl from pan to folded kitchen towel on counter and continue beating until mixture is cool and billowy, about 2 minutes more.

Nutrition information

Calories 481 Carbohydrates 114 g (38%)
Fat 0 g (0%) Protein 5 g (11%)
Saturated Fat 0 g (0%) Sodium 229 mg (10%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 0
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