Seven Minute Icing
Ingredients
Boiling Water Method
Cold Water Method (Martha Stewart)
Instructions
Boiling Water Method
- 1
Combine sugar, egg whites, cream of tartar, vanilla, and corn syrup in the top of a double boiler.
- 2
Cook over simmering water until very hot.
- 3
Very slowly add the boiling water, beating constantly with an electric mixer until stiff white peaks appear.
Cold Water Method (Martha Stewart)
- 1
Combine egg whites, sugar, corn syrup, cream of tartar, and cold water in the top of a double boiler. The bottom should be filled with 2-3 inches of boiling water, but the upper pan should not touch the water surface.
- 2
Using a hand-held electric mixer on medium-low, beat the mixture for 4 minutes while over the heat.
- 3
Remove from heat. Add vanilla.
- 4
Continue beating for 3 to 5 minutes until icing holds stiff peaks. Don't over-mix or icing can get grainy.
💡 Cook's Notes
This icing can be colored with food coloring for special occasions. For the double boiler, try using a stainless steel mixing bowl set into a larger pan or high-sided skillet of boiling water. This allows easier use of the electric beaters. The mix becomes white icing as it cools and thickens. This recipe expands when it cools—makes ample icing for one cake, and more than enough for 24 regular-size cupcakes.
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