Boiled frosting, also known as seven-minute frosting, is a classic American recipe cherished for its light, fluffy texture and glossy finish. Popular in the mid-20th century, it often adorned cakes at family gatherings, birthdays, and church potlucks. This traditional version by Katherine Yamamoto captures the essence of old-fashioned baking techniques, using simple pantry staples to create a soft, marshmallow-like frosting. The key lies in boiling the sugar syrup to the perfect stage before incorporating it into stiff egg whites for a voluminous, cloud-like result.
Ingredients
- 2 egg whites
- 1 cup sugar
- ½ cup water
- Flavoring extract (e.g., vanilla, lemon – to taste)
Instructions
Step 1: Prepare Syrup
- Combine sugar and water in a saucepan.
- Boil until it reaches soft-ball stage (approx. 235°F/112°C), or until syrup spins a thread.
- Do not stir once the syrup begins to boil.
Step 2: Beat Egg Whites
- While syrup is boiling, beat egg whites until stiff but not dry.
Step 3: Combine and Whip
- Slowly pour hot syrup into beaten egg whites while continuously beating.
- Continue to beat until the frosting stands in stiff peaks and is glossy.
Step 4: Add Flavor
- Stir in flavoring extract once the frosting has thickened.
Tips
- Ensure no egg yolk gets into the whites or they won’t whip properly.
- Add flavorings such as vanilla, lemon, almond, maple, or peppermint.
- A pinch of cream of tartar helps stabilize the meringue.
- Use a candy thermometer and heat syrup to soft-ball stage (235–240°F) for best results.
- Make sure the bowl for beating egg whites is completely clean and grease-free.
- Pour the hot syrup slowly in a thin stream to avoid scrambling the egg whites.
- Beat until the frosting is glossy and holds stiff peaks.
- Use immediately; it sets quickly and doesn’t store well.
- Can be used for cakes, cupcakes, and layered desserts.
Nutrition
Calories: 79kcalCarbohydrates: 16.9gProtein: 1.2gSodium: 13mgPotassium: 18mgSugar: 16.9gCalcium: 3mgIron: 0.03mg
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