Recipe For Old Fashioned 7 Minute Frosting | Step by Step

Recipe For Old Fashioned 7 Minute Frosting  | Step by Step Instructions

Ingredients:

• 1 and 1/2 cups granulated sugar
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/3 cup cold water
• 2 egg whites, at room temperature
• 1 and 1/2 teaspoons vanilla extract

Equipment:

• Large heatproof mixing bowl
• Handheld electric mixer or stand mixer
• Small saucepan
• Candy thermometer
• Measuring cups and spoons

Step 1: Prepare the ingredients

Before you start, gather all of the ingredients you will need and measure them out accurately. Make sure that your egg whites are at room temperature, as this will help them whip up properly.

Step 2: Combine the sugar, cream of tartar, salt, and water

In a small saucepan, combine the sugar, cream of tartar, salt, and water. Place the saucepan over medium heat and stir the mixture until the sugar has dissolved.

Step 3: Heat the sugar mixture to the soft ball stage

Once the sugar has dissolved, insert a candy thermometer into the mixture and continue to cook it over medium heat. Heat the mixture until it reaches the soft ball stage, which is 238°F (114°C).

Step 4: Whip the egg whites

While the sugar mixture is heating up, start whipping the egg whites. In a large heatproof mixing bowl, use a handheld electric mixer or a stand mixer fitted with the whisk attachment to beat the egg whites on high speed until stiff peaks form.

Step 5: Slowly pour the hot sugar mixture into the egg whites

Once the sugar mixture has reached the soft ball stage, remove it from the heat. With the mixer running on medium speed, slowly pour the hot sugar mixture into the whipped egg whites in a thin, steady stream.

Step 6: Continue to beat the mixture for 7 minutes

After you've added all of the sugar mixture to the egg whites, continue to beat the mixture on high speed for 7 minutes. The frosting will become thick, glossy, and billowy.

Step 7: Add the vanilla extract

After 7 minutes, stop beating the frosting and add the vanilla extract. Use a spatula to gently fold in the vanilla extract until it is evenly incorporated.

Step 8: Use the frosting

The frosting is now ready to use! It is best used immediately, as it may start to lose its texture if left to sit for too long. Spread it over cakes, cupcakes, or other desserts as desired.

Tips:

1. Be sure to use a large heatproof mixing bowl for the egg whites, as they will expand a lot when whipped.
2. Make sure your candy thermometer is accurate, as the temperature is crucial to the success of the recipe.
3. If you don't have a candy thermometer, you can test the sugar mixture by dropping a small amount into a glass of cold water. If it forms a soft ball that you can easily shape with your fingers, it's ready.
4. You can flavor the frosting with other extracts, such as almond or lemon, instead of vanilla if desired.
5. If you have any leftover frosting, store it in an airtight container in the refrigerator for up to 3 days. When you're ready to use it again, let it come to room temperature and beat it for a few minutes to restore its texture.