7 Minute Frosting

This is the frosting I almost exclusively make to go with the eggless chocolate cake I posted yesterday morning. It's almost like marshmallow creme, and is just amazing with chocolate cake! I know it would be good on any kind of cake or cupcake, but coupled with chocolate, even I (who doesn't like chocolate...) have had 2 slices!

7 Minute Frosting

2 egg whites
1 1/2 c sugar
1 T light colored corn syrup
1/3 c cold water
1 1/2 t vanilla (clear if you have it otherwise, regular is fine)

Put everything in a glass or metal bowl that just fits inside a saucepan but is wider on top so the bowl hovers and doesn't sit on the bottom of the pan. Bring a saucepan of water to a slow boil, place the bowl into the saucepan and let the water simmer under the bowl as you mix with an electric hand mixer. As the egg cooks it will thicken. It will take about 7 minutes of mixing. Sometimes as the mixture gets hot and starts to thicken I remove the bowl from the saucepan and finish mixing it on the counter which seems to work fine too. It's ready when the mixture forms stiff peaks when you lift the beaters. Use immediately as it will form a very light crust as it air drys. Does not need to be refrigerated.

This makes enough for a thick filling between the 2 layers and a generous amount to frost the outside with.Print Friendly and PDF