|Finished Seven Minute Frosting…Tastes just like marshmallows!|
|The cake, courtesy of Alyson’s Instagram.|
Yesterday, November 11th, would have been my daddy’s 83rd birthday. Every year(9) since his death, we have a slice of coconut cake. His birthday always consisted of yellow layers, pineapple filling, white meringue frosting, and a coating of coconut. The frosting was a big deal..It had to be a meringue based frosting. It was the way his sister, Alease, always made it, followed by my mom, and sometimes by us daughters.
As I made the cake in remembrance of my daddy, I decided to share the recipe for Seven Minute Frosting. Not only is it good on this cake, it’s also perfect for any cake or cupcake that calls for a “vanilla frosting”. ‘Tastes just like marshmallows!
|Just egg whites, cream of tartar, vanilla, and a pinch of salt.|
|Beat on high speed until soft peaks, continue beating and adding sugar until stiff peaks form|
|Beat in boiled sugar mixture in a slow steady stream.|
|Continue beating until glossy and stiff enough to hold it’s shape.|
Seven Minute Frosting
enough for 2 eight inch layers
2 egg whites
1 1/4 cups sugar
1/4 cup water
2 tablespoons light corn syrup
1 pinch salt
1/4 teaspoon cream of tarter
1 teaspoon vanilla extract
Place 1 cup sugar, water, and corn syrup in a saucepan. Heat on medium heat, stirring until mixture begins to boil. Allow mixture to boil for 7 minutes, without stirring.
As sugar mixture cooks, place egg whites, salt, cream of tatar, and vanilla extract in a large bowl. Beat at high speed, until soft peaks form. Add remaining sugar(1/4 cup) one tablespoon at a time, until stiff peaks form.
When sugar mixture is ready, slowly pour it into the meringue mixture while still beating at high speed. Continue beating until glossy and stiff enough to hold it’s shape, about 3 minutes.