A seven-minute embellishment has been around since at least the early 20th century. To create the unique texture that these frostings are known for, egg whites and sugar are mixed and beaten over boiling water to dissolve the sugar and achieve a very light and fluffy texture.
This 7-Minute Old Fashioned Frosting recipe is light, delicious, and easy to make. Snow White Cream is perfect for cakes, cupcakes and more.
Your grandmother’s favorite frosting! But not like your grandmother used to do…
I thought I was done posting snowboarding tutorials a while ago, but I keep hearing about/discovering new ones (thanks guys!) so I can’t get past it to prevent it.
Today I’m sharing this classic 7-minute garnish.
What is the 7 minute freeze?
Seven Minute Frosting (or Boiled Frosting) is basically Swiss meringue. Cook the egg whites and sugar and whisk them. It’s called a 7-minute frosting because that’s how long you need to cook/whisk it.
The traditional recipe is to whip the meringues in a double boiler with a hand mixer. It’s too “hands-on” for my tastes, so I make it as if I were making meringues for my Swiss meringue buttercream.
°1 1/2 cups of sugar
°1/3 cup cold water
°2 large egg whites
°1/2 teaspoon cream of tartar
°a pinch of salt
°1 teaspoon vanilla
In a medium glass bowl, mix the sugar, water, egg whites, cream of tartar, and salt.
Put a pot of water on the stove to simmer. Meanwhile, beat the egg mixture with an electric mixer on low heat for 30 seconds. Place the bowl over a saucepan of simmering water, form a bain-marie and continue whisking over high heat for 7 minutes, until stiff and shiny.
Remove from heat, add vanilla, and beat for another 1 to 2 minutes.
Use immediately, the glaze will harden quickly.
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