7 Minute Frosting - 1950's Recipe

By Lsweetnell

Light and fluffy. Basically it is adding a simple syrup to egg whites and adding vanilla. (It is also cooking, to some degree, the egg whites.) By today's standards inexpensive to make. Chefs (with a little less sugar) have used this recipe to top pies for years. (If you wish a less sweet icing use the "Cooked Frosting", made with a rue. The recipe which I think was the original Red Velvet Cake frosting)
Note: Prep and cooking time are incorrect, its the program I am using)

Ingredients

• 2 egg whites
• 1 1/2 cups sugar
• 1 1/2 teaspoons light corn syrup or 1/4 teaspoon cream of tartar
• 1/3 cup cold water
• pinch of salt

Preparation

Step 1

Place egg whites, sugar, corn syrup or cream of tartar, cold water and salt in top of a double boiler, over boiling water, (don't let the water touch the bowl) and beat with an electric mixer until mixture forms peaks (five minutes). Remove from heat, add 1 teaspoon vanilla, and beat until frosting has fluffy consistency (2 minutes).

variations include:

Chocolate: Fold in 3 ounces unsweetened chocolate, melted and cooled, before spreading.

Marshmallow: Add 1 cup quartered marshmallows (today that would be marshmallow fluff) when removing frosting from the heat, beat by hand until spreadable.

"Sea foam" or brown sugar frosting: Use packed measure of brown sugar instead of white. Omit the corn syrup or cream of tartar.

For my darling daughter Lisa