More Than 7 Minute Frosting!! Noreen's Kitchen
Greetings! To go on top of that fabulous chocolate mayonnaise cake, you need a fabulous frosting! So once again I turn to the requests and see that several people have asked me to demonstrate what is normally called 7 minute frosting. This is also an old favorite that comes straight out of the WWII era. It technically is called a Swiss buttercream and it is simple to make but intermediate in its application.
I used pasturized egg whites from a carton in this recipe, however I do not recommend using those. Please use fresh egg whites which you separate yourself. Freeze the yolks for another use like lemon curd.
You will need to have a mixer for this one, no way around it! You will heat your egg whites and sugar until the sugar is totally dissolved and the mixture is almost to hot to touch. This will be done over a double boiler. Make sure that the water does not touch the bottom of your bowl or it will scorch.
Once the mixture has reached the right temperature and consistency then you can place it on the mixer with whatever beaters you have or if you have a whisk or balloon whip, use that. Add in the cream of tartar and the vanilla and allow to beat for as long as you need for the mixture to reach stiff peaks.
It will be silky and somewhat stiff, but it will be soft at the same time. It will not hold a design like a regular meringue, but it will be slightly sweet and wonderful for topping your chocolate cake or whatever cake or cupcakes you like!
I hope you give this a try and I hope you love it!
Happy Eating!
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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!
Grandma’s Famous & Easy Creamy Coconut Cake | 7-Minute Frosting | Mother's Day Dessert ????
There is nothing better than a recipe that tastes like home. This 4-layer cake is filled with coconut flavor and is made from a simple box cake mix. Nicole shows you how to make her grandma's famous and easy creamy 4-layer coconut cake with just a few ingredients and how to make the best rich frosting to top it off.
#MothersDay #CoconutCake #TropicalDessert #Recipe #YouCanCookThat #Allrecipes
00:00 Introduction
00:07 Start with a box cake mix
00:15 Add extras to cake mix
00:45 Pour into cake pans (Bake at 325)
00:58 Making the filling
01:45 Cut each cake layer in half
01:54 Start adding the filling and let chill
02:11 Making the frosting
02:55 Apply frosting on the cake
03:10 Add a light dusting of coconut
03:30 Tip: Dip your knife in hot water before slicing for a cleaner cut
03:47 Taste test
Get the full recipe for the Best Coconut Cake:
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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Grandma’s Famous & Easy Creamy Coconut Cake | Tropical Family Dessert For All Occasions
Emeril's Seven-Minute Frosting | Southern Living
Learn Emeril Lagasse's fast and simple recipe for turning any dessert into a masterpiece.
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Homemade NO-COOK SEVEN MINUTE ICING | Recipes.net
Create homemade no-cook seven minute icing that you can customize to make beautiful and delicious desserts! It's a quick and easy recipe that only needs 5 basic ingredients. Add food coloring to this sweet icing for fun and colorful designs.
???? Check the full recipe on how to make No-Cook Seven Minute Icing here:
Ingredients:
1/2 tsp salt
3 pcs egg whites
1/4 cup granulated sugar
1/3 cup light corn syrup
1 tsp vanilla extract
⬇️ How to make No-Cook Seven Minute Icing ⬇️
0:10 Beat salt with egg whites until frothy.
0:25 Gradually add in sugar until the mixture is smooth and glossy.
0:30 Beat in syrup a little at a time until the mixture holds firm peaks.
0:37 Fold in vanilla and fold until evenly incorporated. Serve on top of cupcakes.
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#homemadenocooksevenminuteicing #nocooksevenminuteicing #sevenminutefrosting #nocooksevenminutefrosting #howtomakenocooksevenminuteicing
7 Minute Frosting
There’s nothing sweeter than an old-fashioned recipe for 7 Minute Frosting. It’s made completely from scratch and so simple you will want to whip it up every time you get a craving for something sweet. Delicious, light, and perfect for all sorts of cakes!
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