If you could see what the piece of paper that this fluffy white icing recipe is written on, you will know that it is used often and well-loved. It is stained and splotched and crumbled. This fluffy white icing is one of my absolute favorite icings because it is light, fluffy, and pure white. This frosting is old-fashioned. You can find it in old cookbooks as boiled icing, or seven minute frosting. I love it with chocolate cake, yellow cake, or underneath a layer of coconut. Sometimes I get crazy and add some coconut extract to really bring out the coconut flavor. It is the perfect frosting to color because the base is so white. I also love it because it is not buttery. It really is marshmallow without the gelatin, it is the best thing that I have ever put in my mouth.
I need to thank my friend Amanda for introducing me to boiled icing, I think of you every time I make it.
1 1/2 cups sugar
2/3 cup water
1/8 teaspoon cream of tartar
3 egg whites
1 teaspoon vanilla
In a saucepan combine the sugar and water with a pinch of cream of tartar.
Make sure that when you are cooking the sugar that you do not stir the sugar mixture. It will cause the sugar to crystallize and you don’t want that to happen.
Boil the sugar until it reaches 245 degrees.
Meanwhile, put the egg whites and a pinch of salt in the bowl of a mixer with the whisk attachment. Beat until the egg whites are peaked.
Slowly pour the sugar syrup into the egg whites. I mean slowly, this sugar mixture is 245 degrees, you do not want it to splash.
Beat the frosting on high speed for about 7 minutes (hence the name seven minute frosting) or until the sides of the bowl cool down.
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