1/2 cup Cold Water
1 Egg White
1 cup Sugar
1/4 tsp. Baking Powder
1 tsp. Vanilla
Combine water, egg white and sugar in top of double boiler.
Beat 5 - 7 min. on med. speed with electric mixer over
boiling water till frosting stands in peaks. Remove from
heat and beat in baking powder and vanilla. Frosts an 8 inch cake.
7 Minute Frosting
Ingredients
1 1/2 cups sugar
1/2 tsp. cream of tartar
5 TBS water
1 tsp. vanilla extract
3 egg whites
Preparation
In top of a double boiler, over rapidly boiling water, combine sugar, cream of tartar, & water. Cook 2 minutes. Stir. Cook 5 minutes more or until syrup spins a thread. With a mixer, beat egg whites until thick. Add vanilla. While still beating, slowly pour hot syrup into beaten egg whites. Beat until thick. If mixture gets too thick, reheat for 1 minute.
Caramel 7-Minute Frosting
2 unbeaten egg whites
1 1/2 C. brown sugar
1 1/2 tsp. light corn syrup
1/3 C. cold water
dash salt
1/2 tsp. maple flavoring
Place all ingredients except flavoring in top of double boiler (not
over heat); beat 1 minute with electric mixer. Place over boiling
water and cook, beating constantly until frosting forms stiff peaks,
about 7 minutes (don't overcook). Remove from boiling water. Pour
into mixing bowl and add maple, beat until of spreading consistency,
about 2 minutes. Frosts tops and sides of 2 8 or 9-inch layers or
one 10-inch tube.
Variations:
Orange or Lemon - Prepare as directed but use orange or lemon juice instead
of water and 1/2 tsp. orange or lemon extract instead of vanilla.
Coffee - Prepare as directed but use 1/2 cup firmly packed dark brown sugar
and 1 cup granulated; also dissolve 1 Tbs. instant coffee powder in the
water before adding.
Peppermint - Prepare as directed but flavor with 1/2 tsp. peppermint
extract or 1/4 tsp. oil of peppermint instead of vanilla. Tint pale pink
and fold in 1/3 cup crushed peppermint candy.
