This recipe for 7-Minute Frosting from the 1930s is a quick-cooked frosting that can be a base for many variations. Cooked frosting may not be your go-to solution for frosting a cake, but once perfected it is one of the fastest solutions for a perfect lush, home-made frosting.
If you don’t own a double boiler, a large heat-proof bowl can be used by placing it on top of a pot of boiling water. I prefer this method to an actual double boiler because of the smooth sides for easy mixing.
7 Minute Frosting - 1933
This 1930s recipe 7 Minute Frosting from the 1930s is a quick cooked frosting that can be a base for many variations. Yields enough frosting for the tops and sides of two 9" layers, tops and sides of an 8x8" cake, or about 2 dozen cupcakes.
Equipment
- Double Boiler
- Egg Beater or Hand Mixer
Ingredients
- 2 Egg Whites
- 1½ cup Sugar
- 5 Tbs Water
- 1½ tsp Light Corn Syrup
- 1 tsp Vanilla
Instructions
- In the top of double boiler, combine egg whites, sugar, water, and corn syrup.
- Place double boiler over a pot of boiling water, continual mix with a egg beater or hand mixer for 7 minutes until mixture will stand in stiff peaks - when you lift the mixer blades, the mix should stand up with no droop on the ends of the peaks.
- Remove double boiler from heat. Add vanilla and mix with egg beater or hand mixer until frosting has cooled and thickened enough to be spread.
Suggestions
+ Add 1 cup sweetened coconut for coconut frosting
+ Add 1 Tbs fresh lemon juice and 1 Tbs lemon zest for lemon frosting
+ Add food coloring for seasonal treats
Source
Adapted from a recipe appearing in All About Home Baking (1933 edition).
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