A cooked meringue style icing.
A cooked meringue style icing.
This is the most incredible frosing I have ever tasted! I am a huge fan of merangue, so this is a real hit. My whole family LOVED it. My 16 year old brother who doesn't cook, wanted me to show him how to make it so he can whip up a batch in case I'm not around. :)Whoever came up with this is brilliant!!!Read More
This icing tasted pretty good - warning! Spread the icing as soon as you make it, because it really firmsup. Any attempt to soften it will ruin it. It only took 3 seconds of heat to turn the whoe batch into liquid.Read More
This icing tasted pretty good - warning! Spread the icing as soon as you make it, because it really firmsup. Any attempt to soften it will ruin it. It only took 3 seconds of heat to turn the whoe batch into liquid.
This is the most incredible frosing I have ever tasted! I am a huge fan of merangue, so this is a real hit. My whole family LOVED it. My 16 year old brother who doesn't cook, wanted me to show him how to make it so he can whip up a batch in case I'm not around. :)Whoever came up with this is brilliant!!!
Very good frosting for angel food cake.
This recipe is quick, tasty, and fat free. At high altitudes a double boiler is not necessary, just don't over cook it or it will harden/dry out faster, keep it covered until ready to use. Any flavoring can be used in place of vanilla, and juice can be used instead of the water for an orange or lemon frosting, using zest in place of the vanilla, also you can stored this frosting in the fridge for at least a week in an air tight container. Enjoy!
It was GREAT my friends and I loved it. It was FAST and EASY and it was GREAT. Thenks for the great recipe!!!!!
This frosting came out more like marshmallow fluff than anything else. It was tasty, but oh-so-sticky! It was difficult to wrap the cake afterwards.
I love this kind of frosting, A much easier way to do this is to mix 2 egg whites and half of a small can of lyles gold syrop(or something similar.) until fluffy :) doesnt need cream of tartar or anything .
Good fluffy white frosting. This better known as"7-Minute" frosting as you usually beat if for 7 minutes. This does not keep so you should eat it within a day.
My aunt Leona Lamusga made this when I was a little girl. My mom never made it, so it was a special treat from Aunt Lee. Thank you for bringing back a wonderful memory of an Aunt I loved very much. And, I have never made this successfully until following your recipe.
Angle food cake with boiled frosting was a my birthday cake of choice as a child. When the grocery stores took the boxed frosting mix off the shelves my aunt stopped making it for me. Today I celebrated my 40th birthday and my partner made me an angle food cake with this frosting. It looks behaves and tastes exactly like the cake from my childhood. Absolutely the best and thanks to my wife for making me such a sentimental birthday cake!
Awesome recipe. Also you can substitute rose water or orange water for the water to give it a unique 'nectar of the Gods' flavor. Amazing.
Excellent recipe! taste awesome and so easy to make.
My granny used to make this type of icing and I've been looking for a recipe for years. This is delicious!!!
This is so delicious! I served it on yellow cake but there are so many possibilities. It would be yummy with flavors other than vanilla...lots of possibilities. It took a little more than 5 minutes to get to the "fluffy" stage. I frosted the cake immediately and then refrigerated it. It held up well in the fridge for the two days before it was all gone!
This may be the "7 Minute" or "White Mountain" icing", and definitely does take at least 7 minutes to reach the consistency that's needed. It is WONDERFUL on a Devils Food cake, too. You may have problems making the icing if the humidity is high. It's like Devinity. It can be made using the brown sugar, chocolate, cherry, etc., flavors, so check recipe books or online sites. Old cookbooks are a good start.
I love this icing...I've had failures before with similar style icings, but this was so easy, it was essentially a no-brainer! This will be a permanent addition to my repetoire! Thanks Carol!
It was very sweet and not many people liked it. I made it twice to make sure I did it right.
Divine on Angel food cake! Tastes very much like marshmellows. I added coconut extract and sprinkled toasted coconut on top of my cake. Light and fluffy...and no fat! As for the left over yokes, save them to glaze homemade bread or pastries before baking.
This was nice and glossy , but it didn't hold up on the cake as nice as 'Marshmallow Icing' from this site.
Light and fluffy simply delicious. Perfect for beautiful frosting.
I loved it, it tasted really good on a "Gold and Silver Cake"
This recipe is awesome!!! Mom used to make this when I was a kid! She called it 7 minit icing and it was super sticky!! I substituted 2tbls of Rum extract for the Vanilla and it is terrific!
This was a little sweet for me, even for icing! Next time I will decrease the corn syrup.
Light and elegant. i used it to ice an angel food cake for my firneds wedding shower, then i decorated it with edible sugared flowers. very pretty. the icing is glossy and sinful, but with ZERO FAT! imagine that ladies! it was gobbled up. As a side note, if you like coconut, this also goes GREAT on a coconut layer cake. sprinkle it with toasted shredded coconut and its reminiscent of those toasted cocnut mallow cookies i ate as a kid. enjoy!
Delicious! Yum! I would make this again! We beat it for 7 minutes. It does set up quickly so -- frost fast! We added food coloring to parts of it and it worked great! Enjoy!
This was really good, the recipe makes a lot of icing. When you first mix all the ingredients together, it is very thin, don't be afraid,keep mixing and it it will thicken up nicely. It tastes like a cross between meringue and marshmallow.
Super great my daughter for her first homemade cake made this icing and it turned out beautifully.
This was pretty good and fairly easy (though a little time consuming) to make. I would have like for it to have a little more flavor though. I might try orange extract next time.
Very Good ... mixer broke half way through so I whisked very fast lol and attempted so it was quite sloppy and not the fault of the recipe it still tastes great!
To Sparky4CA - You did something wrong if this hardened on you at all. I am at high altitude and this frosting turned out perfect. I put the leftovers on the side of the cake plate so I could use every single drop and it stayed nice and creamy and fluffy for a week. Even with a small goof. I am impressed, was better than mom use to make and the last time I made an Angel frosting was from a box they use to sell many moons ago. I used Almond flavoring and it was FANTASTIC OVERALL! The cake well that did not work out too well, it ran over and then sunk. Tasted okay, but I need to work on that, LOL Thanks so much for this fantastic recipe! I am a new fan!
Very easy to make. Delicious as well. I added an extra egg, so 1.5 times the recipe. Had plenty of frosting for the 2 layer 9" round pans. looks nice on the cake too.
Very Delicious. Used numerous times on a 7-up Cake (angel food cake with 7up substituted for the water)!!!! IN the recipe you make the same exchange . . .It is Heavenly!!!
No changes! This frosting is perfect with angel food cake. This is the second time I've made it. Very simple to make and delicious.
I was so thrilled . I had lost my grandmothers recipe. It tuned out just beautiful. I made a 9 x 13 chocolate cake just case it didn't turn out. I would give it 10 stars if I could.
Very much like marshmellow cream . Taste good
Didn't make any changes--it was heavenly the two times I've made it!
it is so wonderful
This has been in my grand mothers old cook book. She only made it for the Christmas season.The book and recipie is so worn. It's barely readable.I'm so glad I found it here.My kids and grand children love it.
I was looking for the icing recipe my grandmother used to make, this was very close! I would say this is more of a marshmellow consistency then meringue. I made this icing for a 3 layer round hot milk cake, strawberry shortcake. Everyone at the party raved over it. Excellent Recipe! Make sure you don't give up on the beating, it takes a good while to get the desired consistency, expecially if you double or triple the recipe.
My first attempt at making icing of any kind, had to look up double boiler so as a novice I would say 2 things I was unsure of were the corn syrup ingredient...was that meant to be light or dark? Next I did the glass bowl over saucepan alternative to a double boiler but didn't realize the icing was going to expand so greatly so I should have used a much bigger size...LOL Flavor was very sweet even without the vanilla. Not sure if I like it better with or without. Will try again and with more knowledge now and maybe even go with a raspberry flavor...hmmmm
Easy to prepare. I'm going to try adding chocolate or cocoa to the next try. It spreads well onto the cake or even piping.
Such a beautiful icing. Had a silky, kind of pearl finish...it looked SO good on cupcakes and it was really easy to make. The flavour is pretty good...I will probably try an extract other than vanilla next time but I will definitely use this recipe over and over again!
Amazing! Wonderful! I've had to make two cakes in 3 days just because the family wanted more icing.