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Seven Minute Frosting with Variations
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Brief Description
Basic vanilla frosting recipe with variations for chocolate, coconut, ivory, peppermint, or pineapple frosting.
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Main Ingredient
sugar
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Category: Frostings
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mimisrecipes
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Posted On: Oct 24, 2018
Number of Servings:
Ingredients:
- 1 1/2 cups - moist, shredded cconut
- 1 cups - brown sugar
- 3/4 cups - toasted almonds
- 1/4 cups - brown sugar
- - pink food coloring
- - a few drops oil of peppermint
- 1/3 cups - syrup from canned pineapple
- 1 teaspoons - grated lemon peel
- - drained spoon-sized pineapple cubes for garnish
- 2 - egg whites
- 1 1/2 cups - sugar
- 1 1/2 teaspoons - light corn syrup OR 1/4 tsp cream of tartar
- 1/3 cups - cold water
- 1 dashes - salt
- 1 teaspoons - vanilla extract
- 3 squares - 1 oz. each unsweetened chocolate melted and cooled
Directions:
Basic Frosting:
Place egg whites, sugar, corn syrup (or cream of tartar), cold water, and salt into double boiler; mix thoroughly. Cook, beating constantly with rotary or electric beater until mixture forms peaks, about 7 minutes. Remove from heat, add vanilla, and beat until of spreading consistency.
Chocolate Frosting: Add melted, cooled chocolate squares to frosting just before spreading on cake. Fold in; do not beat.
Coconut Frosting: Frost cake with basic frosting; sprinkle coconut over top at once; (toast or tint the coconut first, if desired).
Harvest Moon Frosting: Substitute 1 cup brown sugar for the sugar; omit corn syrup; reduce water to 1/4 cup. Add almonds.
Ivory Frosting: Substitute 1/4 cup brown sugar for 1/4 cup of sugar.
Peppermint Frosting: Color one recipe of basic frosting shell pink and add a few drops oil of peppermint.
Pineapple Parfait Frosting: Substitute syrup from canned pineapple for water. Omit vanilla extract and add grated lemon peel instead. Garnish with drained pineapple cubes.
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