SEVEN-MINUTE FROSTING!!! Watch this 1-Minute Video!
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Making this never-fail SEVEN-MINUTE FROSTING is time well spent, especially if there’s a freshly baked cake in your midst just begging to be iced. It’s one of those essential recipes we know you’ll make often and keep forever. This icing is a cake’s best friend!
We’ve been making this recipe for years. All of you frosted-cake lovers out there may remember us putting it to deliciously good use when we made our MILE-HIGH COCONUT CAKE. It also works on our CHOCOLATE SLAB cake, making a nice alternative to our buttery CHOCOLATE FROSTING.
This recipe is a keeper, so we suggest you PIN it to a favourite Pinterest board. We also like sharing good stuff with our friends and suggest you do the same - flip them this LINK and they’ll love you (even more) for it.
Here are a few tips on making this dreamy SEVEN-MINUTE FROSTING:
INGREDIENTS
You’ll only need four ingredients and they’re all readily available. During testing, we found that having the eggs and water at room temperature before we started worked best. The eggs whipped up perfectly to create a billowy treat.
WHISK THEN WHIP
There are three key steps to making this frosting recipe work. The first is to dissolve the sugar and salt in the water completely before whisking in the eggs. This ensures you’ll have success with the second key step, which is to whisk the ingredients while they heat over the double boiler. Whisk until this mixture is nice and frothy.
The last step is all about timing, where you swap your whisk for a hand mixer and beat for 6 minutes. Although you may be tempted to stop at 5 minutes because things look pretty awesome, don’t - beat the frosting for the full time suggested.
GET TO IT
Please remember the final moments of this recipe where you’ll take the SEVEN-MINUTE FROSTING off the double boiler and beat it for an additional few moments simply to cool it down. Aerating it off the heat gives it that glossy finish that’s so enticing on a piece of cake.
Once your frosting is done, just one final step - get to it and frost that cake.
It’s time to make this SEVEN-MINUTE FROSTING!
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Layer Cake with Seven-Minute Frosting | Emeril Lagasse Power AirFryer 360 Recipes
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Did you know you can bake this delicious layer cake using Emeril Lagasse Power AirFryer 360? Everyone loves to bake a cake, and this airfryer is the multicooker unit you will need to keep your kitchen condensed and convenient. Use Emeril Lagasse Power AirFryer 360's baking preset to bake your cake while you go and start making your seven-minute frosting in a mixture. With the fluffy and creamy frosting, you can make a double delicious cake any day for dessert or special occasions and it only takes seven minutes.
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Layer Cake with Seven-Minute Frosting Recipe
Serves 8-10
Ingredients:
pan spray
flour, for dusting
1 box chocolate cake mix
Seven-Minute Frosting
1 cup sugar
2 tbsp. light corn syrup
½ tsp. cream of tartar
1 pinch salt
1⁄3 cup water
3 large egg whites, room temperature
1 tsp. almond or vanilla extract
Seven-Minute Frosting
1 cup sugar
2 tbsp. light corn syrup
½ tsp. cream of tartar
1 pinch salt
1⁄3 cup water
3 large egg whites, room temperature
1 tsp. almond or vanilla extract
Directions:
1. Grease and flour two cake pans. Prepare the cake mix according
to its packaging’s instructions and then pour the batter into the
prepared pans.
2. Select the Bake setting (325° F/165° C). Set the cooking time
to 35 mins. Press the Start Button and let the Power AirFryer 360
preheat.
3. When the Power AirFryer 360 has preheated, slide the Pizza Rack
into Shelf Position 5. Place one of the cake pans on the Pizza Rack.
Cook until a toothpick inserted into the center of the cake comes out
clean. When the cake is done, repeat the process with the second cake.
4. Allow the cakes to cool in the pan for at least 10 mins. before
inverting on a wire rack to cool completely.
5. Place a small, heavy-bottomed saucepan on the stove top.
Add the sugar, corn syrup, cream of tartar, salt, and water and whisk
together. Bring the mixture to a boil over medium heat and cook,
undisturbed (do not stir the mixture; stirring can cause the sugar
to crystallize), until a candy thermometer inserted into the mixture
reads 240° F/116° C (about 2 mins.).
6. While the mixture heats up, add the egg whites to a medium-size bowl.
Use an electric mixer on high speed to beat the egg whites until foamy.
7. Once the sugar syrup reaches 240° F/116° C, immediately and carefully
pour the syrup into the egg whites with the mixer running on high
speed away from the beaters to prevent splattering and possible burns.
Continue to beat until the frosting is glossy and fluffy (about 5 mins.).
Then, beat in the almond or vanilla extract.
8. Frost the top of one cake half. Place the other cake half on top
of the frosting and then frost the top of the cake.
1920s Yellow Coconut Cake & 7 Minute Icing 2 in 1~ Stay Out of the Kitchen! I am baking a CAKE!
These are recipes of my paternal Grandma's that are from the 1920s.Through out the video I will share a little of my family with you here and there.
Also, there will be timestamps to skip straight to recipes.
5:01 Cake Recipe
12:35 7 Minute Icing
21:20 Assembling the Cake
This is a 1920s Yellow Cake recipe: NOTE* So many are used to opening a cake mix box. Many don't know old ways regarding baking from scratch This is one of those times to learn. When you make an old authentic recipe such as this you should understand that If there is too much activity going on in the kitchen - kids running around running and playing , work boots stomping around, walking hard, etc. it can make a cake like this fall (sink in the middle) Of course it is still tasty, but Not pretty. LOL! Just be sure to pick a time when the kitchen is quiet, tell your family members to please stay out until you say it's OK. I can remember my brother and I being told to stay out of the kitchen, because Mama was baking a cake! LOL So tread lightly!
For the Yellow Cake:
2 cups all purpose flour
1 TABLEspoon baking powder
1 teaspoon salt
1 1/3 cups sugar
1 stick of butter
1 1/3 cups milk
2 eggs
2 teaspoons vanilla extract (here is a link to how I make mine: )
coconut (optional) It takes approximately 1/2 of a 14oz bag (give or take) of coconut for a 9x13 pan. If your are making a 2 layer cake then it will take almost a whole bag. as you are doing two layers.
Preheat oven to 375 F (190 C) Sift flour, baking powder and salt together and set aside. In a large mixing bowl add sugar and butter. Cream together on medium speed with mixer for about 2-3 minutes. Add in 1/2 of the flour mixture, 1/2 of the milk and 1 egg. Mix on medium for about 1 minute. Add the rest of the flour mixture, the rest of the milk and the other egg. Add in the vanilla extract. Mix on medium for about another minute, be sure to scrape down the sides of your bowl. Spray or grease a 9x13 cake pan or two round cake pans for a two layer cake. Remember if you are using disposable cake pans, always place them on a cookie sheet before placing into the oven. Bake 9x13 for 26-30 mins depending on your oven, I would check at 24 minutes. Bake at 24-26 mins for the 2 round pans, again depending on your oven. When a toothpick, skewer or butter knife stuck in the middle comes out clean, it is done! Place pan on a cooling rack and allow it to completely cool before icing.
NOTE This is an OLD FASHIONED CAKE, do not attempt to rush it by turning it out too early. Before attempting to flip make sure it has completely cooled and gently run a butter knife around the edges to assist with releasing the cake.
For the cake, you can use 7 minute icing, chocolate, lemon, buttercream or even just powdered sugar for a plain snack cake. You will NOT be disappointed in this cake!
For the 7 minute Icing:
1 1/2 cups sugar
2 teaspoons light Karo syrup
1/3 cup of water
2 egg whites
1/2 teaspoons salt
1 teaspoons vanilla extract
You can most certainly use a double boiler. I do at times myself. Otherwise, have pot of fast simmering water - on the high side of medium heat, ready and simmering (about 2 of water in the pot) on the stove. Don't let your water simmer away. Place all ingredients except for vanilla extract into a glass or stainless steel mixing bowl (be sure that your bowl doesn't have a silicone skid resistant bottom) Make sure that your bowl can safely sit over the pot with simmering water without the bowl touching the simmering water.
Mix together just long enough for the ingredients to incorporate. Place the bowl over your pot with 1-2 of simmering water. Have a pot holder at the ready to hold the bowl in place. Be careful that your mixer cord does not come in contact with the heat from the stove. Continuously mix for approximately 6 minutes until peaks are forming. The key is to continuously mix the icing. After 6-7 minutes remove the bowl from heat and continue to mix for another minute or two, do not overcook. Continue to mix, you will see a fast change and it will suddenly feel thicker and you will see the peaks forming and staying in place. Immediately start icing your cake.
NOTES: The icing will set upon standing. Humidity can add a minute or two as can making a double batch. Just keep mixing! As long as you cooked it for 6-7 minutes and removed from heat, and continued to mix until peaks form, you will be fine. You may just need to continue beating until those peaks are showing. The icing will be on the soft side, not like a buttercream or a ready made store bought icing.
Enjoy!
How To Make Yolanda Gampp's 7-MINUTE FROSTING! The perfect icing for any cake!
This 7-minute frosting only has 4 ingredients. It tastes amazing and holds its form so well. Watch me waive it around in my kitchen! For more details about the recipe, check out my blog here:
It also looked great on top of my CakÈ Au Lait. Check it -
And it's the perfect foam on my Harry Potter Butterbeer Cake.
Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how to turn eggs, sugar and butter into CRAZY novelty cakes like Yo's famous Watermelon Cake then join us. Each episode includes the A-Z process and recipe of making one of a kind edible creations, gorgeous buttercream cakes, and more! You learn how to make recipes like Italian meringue buttercream, the perfect chocolate cake and vanilla frosting - PLUS tips and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and simple ways to make any cake look amazing. Leave a comment with your cake idea and you may just see it on the channel! New Video Every Tuesday at 8am EST.
What is that liquid I drizzle all over my cakes?? Simple Syrup! Read more here -
Get my Simple Syrup SQUEEZE BOTTLE HERE! -
THE HOW TO CAKE IT TEAM
Editor: Orhan Sumen
Cinematographer: Cengiz Ercan
Producers: Jocelyn Mercer & Connie Contardi
To find the full recipe for this cake, head to our blog -
Just search up the cake you love, and you'll find step by step instructions!
7 Minute Frosting
7 Minute Frosting is light and fluffy and has the perfect bright white color. This meringue-like frosting will practically melt in your mouth and it takes less than 10 minutes to make.
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✅Ingredients
• 4 large egg whites
• 1 ¼ cups granulated sugar
• 1 tablespoon water
• ¼ teaspoon salt
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract
✅Instructions
1️⃣ Make a double boiler by choosing a heat-safe metal or glass mixing bowl that can sit on top of a saucepan. Place 2 inches of water in the bottom of the saucepan. The bottom of the bowl should not touch the water, but hover above, being cradled by the saucepan. Bring the water in the saucepan to a boil. Once boiling, reduce the heat to medium or medium-low and leave it at a simmer.
2️⃣ Meanwhile, set the heat-safe mixing bowl on the counter. Add in egg whites, sugar, water, salt, and cream of tarter.
3️⃣ Place the bowl over the simmering water. Use a hand mixer (or whisking vigorously by hand) to beat the egg mixture for 7 minutes over the double boiler.
4️⃣ After 7 minutes, carefully remove the mixing bowl from the saucepan and place on the counter. Add in vanilla extract and beat with the hand mixer for 1 to 2 minutes more, until frosting has stiff peaks that hold their shape. Use to frost any completely cooled cake or cupcake.
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How to Make Boiled Icing | 7-Minute Frosting
For Ingredients:
3 large egg whites (90 to 100 g)
¼ tsp cream of tartar
1 ½ cup white sugar
½ cup water
Flavoring and/or coloring
#boiledicing #7minutefrosting #easyfrosting #easyicing #icingrecipe #fostingrecipe