Thanks YOU!!! This recipe was great. I was making a High-Hat Cupcake that required an icing like this. I doubled the recipe and it made sooooooo much. It was so easy. This was the first time I ever tried it. It came out great. Also it stiffins up like a marshallow as it sits and chills. After I put it on my cupcakes I chilled them and than dipped in chocolate. It was remarkable. Thanks!!!!
I made this twice today. The first time I used my smallest stainless steel bowl over a twelve-quart pot of boiling water. That...didn't work out so well. I beat it to the point where it would stand up, which I mistook to mean "stiff peaks". Pulled it off the heat and beat it some more, then added the coconut, only to find that I had frosting that was starting to crystalize. Oops. So I baked another cake (one was for a party), then doubled the frosting batch using a smaller glass (Pyrex) bowl over a different pan. It took a little longer to beat initially (perhaps six minutes), then I removed it from the heat and beat it *just* til there were soft peaks that stood still and didn't slide when I lifted the beaters away. Just right! :) I added unsweetened coconut and sprinkled some more on top. Very good. Thanks for sharing the recipe. :)
made this recipe as I only needed to frost a 9 x 13 inch cake. It worked great and didn't get sugary on me at all even after three days. (thats usually what happens when I try to make seven minute icing). So yes I rate this five stars. Thanks.