Community Pick
No Cook 7 Minute Frosting
photo by Robin and Sue
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1 cake
ingredients
- 3⁄4 cup sugar
- 1 teaspoon vanilla extract
- 1⁄4 cup boiling water
- 1⁄4 teaspoon cream of tartar
- 3 unbeaten egg whites
- food coloring (optional)
- coconut (optional)
directions
- Mix sugar, cream of tartar, vanilla and egg whites.
- Add boiling water.
- Beat on high til mixture forms peaks (like meringue) approx 5-7 minutes.
Reviews
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I loved this recipe Northen Reflectionz. It was quick and easy to make. Best of all I didn't have to stand over a hot stove for 7 minutes while beating, like my mom use too, all I did was place everything in the Kitchen Aid and away we went...I did beat it for 9 minutes to get the texture I was looking for. Awesome recipe, it tasted fantastic, was light and fluffy with great flavor. Thanks for sharing this outstanding recipe, which I will make again.
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I LOVE this recipe!! I have been making 7 minute frosting on the stove for years. Even though it is one of my favorite frostings, it can be a real pain to make. I tried this recipe and it worked beautifully the first time! Since it doesn't require cooking, I could use my stand mixer. That freed me up to do other things, and in 7 minutes the frosting was perfect! Thank you sooo much for sharing - I will never COOK 7 minute frosting again!
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I will have to admit... I was skeptical. Could this really be true? Seven Minute Frosting with no holding a mixer over a hot pot of water? Well, yes and no. I was ecstatic when I found that it had turned into mounds of pure heaven and immediately swore that I would never hover over a boiling pot with a mixer again. Then... wait for it... I came back to use my beautiful frosting when my cake was done cooling and that beautiful texture I had swooned over was gone. It was still somewhat fluffy but it had no body. I went ahead and spread it on my cake and it was like spreading meringue, not frosting. It still had enough togetherness to cover my cake and the flavor was good so I wasn't entirely displeased. It wouldn't be a cake that I would take out of the house but since I was just indulging myself it wasn't bad. One day later, I took my cake out of the refrigerator to have another slice and all of the frosting had evaporated except for a thin layer of white foam. Oh well, I guess it's back to the tried and true seven minute frosting ordeal. This was worth a try and if it is going to be served immediately, it is OK but I wouldn't recommend it as a "go to" recipe.
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Tweaks
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Since I don't have a stand mixer, this was a chore to make. The frosting was light and tasty, but couldn't get it to stiffen. I subbed peppermint extract for the vanilla, which should not have made a difference. After beating this for ten minutes, I added another 1/4 t of cream of tartar. Fifteen minutes later I added more. After refrigerating it overnight, I had to add another 1/4 t cream of tartar. I now think that it will stay on the cupcakes that I'm delivering today. There is some liquid at the bottom of the container; it looks like the egg white have separated from the fluff. Sorry; this one is not a keeper for me!
RECIPE SUBMITTED BY
I live in rural central Canada. I love hockey, horses and music. My favorite cookbook is an old handwritten one of my grandmothers.