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Frosting & Glazes

The Easiest Seven Minute Frosting

Alice Gless Recipe shared by:
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An old favorite from home in the 50's, this is the best tasting, easiest and no (or seldom) fail. It is so fluffy and white. Usually I have put it on a 9X13 Devil's Food Cake and drizzle chocolate, run toothpick thru. This pink is the same recipe adapted for a 2 layer cake. It holds its shape longer and doesn't break down and run like other 7-minute frostings I've seen.

  • Hands-On Time:
  • Total Time:
  • Servings: 16 to 20
  • Rating:

Ingredients

  • You will need a good double boiler with a deep top pan or a deep bowl to set solidly over a pan of hot water.
  • For 2-layer cake
  • 4 egg whites
  • 1/8 teaspoon salt
  • 1-1/2 cups granulated sugar
  • 1 rounded cup of Kraft miniature marshmallows (I won't use any other brand)
  • 3 scant tablespoons hot water
  • 1-1/2 teaspoons real vanilla extract
  • food coloring if desired
  • For 9X13 sheet cake
  • 3 egg whites
  • pinch of salt, kosher is nice
  • 1 cup granulated sugar
  • 3/4 cup or 75 Kraft miniature marshmallows
  • 1 tablespoon plus two teaspoons hot water
  • 1 teaspoon real vanilla extract
  • food coloring if desired

Baking Instructions

  1. You will need a hand mixer; use the regular beaters (I'm down to the whisk beater which works)
  2. Get a couple inches of water boiling but keep the pan aside until you are ready to beat; keep the water at a slow but full boil throughout the process.
  3. Put all the ingredients in the top pan.
  4. I start with the egg whites, then everything in order given so when I put the hot water on it won't cook the egg whites.
  5. As soon as you've added the hot water, start beating at medium high speed.
  6. Keep beating, you will start to notice the marshmallows gradually melting into the mixture and the sugar dissolved.
  7. Keep beating until all the marshmallows are dissolved and the mixture will have increased in volume and hold its shape when beaters are cut through or lifted.
  8. Remove from heat
  9. Add vanilla and food coloring if using and mix in well.
  10. It's now ready to use; can't store and use later.
  11. I don't notice the pristine whiteness affected by adding the darker vanilla extract.

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Tips

sugar free

sugar free

would love to see some sugar free mixes for families with diebetes


greasing bake pans

greasing bake pans

To have your cakes, loafs and brownies come out of the pan easier and for a cleaner bottom, when preparing greased pans, do the following: 1. Grease and flour the sides only. 2. Lightly grease the bottom of the pan. 3. Line the bottom of the pan with waxed paper (much cheaper than parchment paper). Simply trace out the bottom of the pan on waxed paper with a pencil and cut out. When the cake is slightly cooled, invert and peel off the waxed paper. Perfect each time!





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