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.
Transcription of the Original Recipe
Read or copy the transcription
Katherine Yamamoto Boiled Frosting 2 egg Whites Never stir syrup once 1 Cup. Sugar it has boiled. ½ cup. Water flavor as desired (Vanilla-Lemon etc) Boil sugar & water to soft ball stage or when syrup spins to a thread. Beat egg whites stiff but not dry - Pour syrup gradually on egg whites & beat hard - until frosting can stand firmly
From Transcription to Instructions
Hi there from Salvaged Recipes, we’ve been looking at the original directions, that spare note that tells you to boil sugar and water to soft-ball or until it threads, never stir once it boils, beat the whites, and then pour the syrup on and beat until it stands. Our instructions mostly unpack that brief note into usable steps: they name soft-ball roughly as 235°F/112°C so you know when to stop boiling, and they spell out pouring the hot syrup slowly into stiff-but-not-dry whites while you beat until glossy, then adding flavor once it’s thickened.
Nutrition
Calories: 79kcalCarbohydrates: 16.9gProtein: 1.2gSodium: 13mgPotassium: 18mgSugar: 16.9gCalcium: 3mgIron: 0.03mg
