Yield: about 2 1/2 cups
“Back to Baking”, pp. 150
The next cake I planned to make was the delicious-looking coconut cake, so of course I had to make this seven-minute frosting to accompany it. I whisked the frosting by hand (but barely made it!) and was surprised by how well it all came together. I am usually not quite successful with egg whites, but this frosting recipe turned out marvellous. It is indeed very marshmallowy, both in texture and taste, and is as white and glossy as the first snow the fell upon us in Montreal. It looks beautiful (the frosting) and tastes even better. Give it a try!
- 1 1/2 cups sugar
- 2 egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup ice water
- 1 teaspoon vanilla extract
- Fill a saucepot with 2 inches of water and bring to a simmer.
- In a metal bowl, whisk together the sugar, egg whites, cream of tartar and water. Place the bowl over the pot of simmering water and whisk either by hand or using a hand mixer at medium-high speed for 7 minutes. The frosting will tun white and double in volume, but will still be a bit fluid by the end of the 7 minutes.
- Remove the bowl from the heat and add the vanilla extract. Whip the frosting on high speed using a hand or stand mixer until it becomes thicker and a spreadable consistency, about 5 minutes. Use the frosting immediately, while still warm, as it will solidify considerably as it cools down.
Notes from Anna:
- This frosting is best for cakes that do not need refrigeration.
- Using ice water helps the mixture to heat up gradually while whisking. This, in turn, allows the sugar to melt evenly before the frosting starts gaining volume.
- If, after you have cooked your meringue for 7 minutes while whipping, you notice that it is grainy looking, do not panic! Simply add hot water, ½ teaspoon at a time, and whip it in until the icing looks smooth. This could take up to 2 tablespoons of water. This extra step should melt any sugar granules and return your frosting to its fluffy, marshmallowy state.