Seven-Minute Frosting

This frosting is perishable, so make it the day you plan to serve the cake and refrigerate any leftovers after the party. The recipe makes enough frosting to cover the top and sides of two 8-inch or 9-inch cake layers or one 10-inch tube cake, with some extra.

Ingredients

1 1/2 cups sugar
1/2 cups cold water
2 ege whites
1/4 teaspoons cream of tartar or 2 tsp light-coloured corn syrup
1 teaspoons vanilla extract

Materials

Double boiler
Electric mixer
Spoon or rubber spatula

Directions

Combine the sugar, water, egg whites, and cream of tartar in teh top of a double boiler. Using an electric mixer on low speed, beat the ingredients for 30 seconds to combine.

Boil a small amount of water in the bottom of a double boiler. Place the top of the double boiler, with the frosting ingredients, on top. Cook the frosting on medium heat, beating constantly with the mixer on high speed, for about 7 minutes, or until the frosting forms stiff peaks when the beaters are lifted. Remove the top of the double boiler from the bottom and, using a spoon or rubber spatula, stir in the vanilla extract. Beat the frosting for 2 to 3 minutes more, or until it is spreadable. Allow the frosting to cool; it should be slightly warm or at room temperature when you use it. Discard any leftovers. Store frosted cake in a cool, dry place until ready to serve.

Recipe courtesy Chronicle Books

Matthew Mead and Downtown Bookworks Inc, Cakes For Kids: 35 Colorful Recipes With Easy-to-follow Tips & Techniques, Chronicle Books (2008)

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