7 Minute Frosting Question
Decorating By sweetness_221 Updated 26 Dec 2006 , 4:04am by sweetness_221
I'm doing a cake for my MIL for Christmas Day with the 7 minute frosting on it. How far in advance can you make the frosting before you ice the cake and how long will it hold up once it's on the cake?
Keep that time frame tight. It is best eaten within a couple of hours of making it. Even setting just overnight it gets gross. I think it depends on what the humidity level is where you are as to how long it takes to start getting yucky ~ good luck ~ it tates wonderful!
I've had to put a cake in the fridge for 36 hours that had 7 minute frosting on it. (The lady's car broke down and wasn't able to pick it up.) It dried a bit, but otherwise was FINE! I would still prefer it fresh, but if you put it together in the morning and eat it in the evening, there should be no problem.
It is a meringue, like you'd put on a lemon meringue pie, but soft. It's lots of fun to work with, big swirls and peaks. (One problem is sugar crystals, be sure to keep the sides of the pan clean, use a damp cloth to wipe down the sides while it's cooking.)
Ok everyone I need help on this darn frosting. I just made it and I can't get stiff peaks. It reminds me of gooey marshmellows. Is there anything I can do to get it to peak. I beat it on high after adding the sugar mixture. I just can't get it to peak.
The key to 7-minute frosting is this: Slow...........You want to make sure that you let your whites beat until they are very very stiff first. One thing that will make it "runny" is a mixture that is too hot. And another is make sure that you use the exact measurements of sugar, corn syrup and water. If you use too much of any one, the icing will not turn out.
You also have to be very careful not to let your temperature get above 310 degrees. Anymore and it will harden as it hits the bowl and your white will turn to the sticky goo you were mentioning.
Happened to me the other day because my kids put my candy thermometer in the dishwasher, filling it full of water, and it doesn't register the temperater correct anymore. (Toss that one in the rubbish bin!!)
Key is: pour slowly and not in one stead stream. Pour a thin thread in, let it beat a minute. Then another, and another, until the mixture is all incorperated, and the icing is shiny and fluffy!
That should do it for you! Hope this helps!! Good luck!! 
I ended up throwing the first batch out and re-did it. The second batch came out perfect. I think my temp was off with the first one. I don't think I let it get hot enough. Thanks for the help!
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