This is a classic recipe for a light and fluffy boiled icing, also known as Seven-Minute Frosting, as it traditionally took about that long to beat by hand.
Author
Unknown
Recipe
Instructions (Inferred)
- In a small saucepan, combine the sugar, water, and vinegar. Bring to a boil, stirring until the sugar dissolves. Continue to boil without stirring until the syrup reaches the soft-ball stage (238-245°F).
- While the syrup is boiling, beat the egg whites with the salt in a large, clean bowl until stiff peaks form.
- With your mixer on high speed, very slowly pour the hot syrup in a thin stream into the stiffly beaten egg whites.
- Continue beating for about 7 minutes, or until the frosting is thick, glossy, and holds its shape.
- Beat in the vanilla. Spread on a cooled cake immediately.
Note
This recipe makes enough frosting for a three-layer cake or a generously frosted two-layer 9-inch cake.
Warning
Use extreme caution when working with hot sugar syrup. Pouring the syrup slowly and carefully is crucial to prevent burns and to ensure the egg whites cook properly.
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