Two Easy Frostings | 7 minute frosting and Boiled frosting | Hot weather stable!
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- Two Kinds of Easy Frostings | 7 minute and Boiled frosting. These recipes are more than 100 years old and taste really good. Double the recipes for a two-layer cake or two-dozen generously-frosted cupcakes. You can also use brown sugar for this recipe. Hot weather stable!
Touchless Thermometer like mine amzn.to/47KUUPb
My Crazy Cat Lady spatula amzn.to/3EdTFKN
7-minute frosting
Ingredients:
2 egg whites
2 c (400 g) sugar
1 tsp vanilla extract
1. In a double boiler, heat these to 160 f.
2. Pour into the bowl of a stand mixer and whisk on high -- about 7 minutes - to stiff peaks.
3. When it's cooled down, add vanilla extract.
4. Whisk to stiff peaks.
Boiled frosting
Ingredients:
2 egg whites
2 c (400 g) sugar
1/2 c water
1 tsp vanilla extract
1. Whisk egg whites to foamy and soft peaks.
2. Heat sugar and water in a saucepan to 240f.
3. Drizzle sugar syrup into the whites while the mixer is on high speed as shown.
4. Add vanilla extract and whisk to stiff peaks.
#vintagerecipes #boiledicing #historial
Here is another frosting recipe we are sure you'll love! th-cam.com/video/CsQ_nHFADyg/w-d-xo.htmlsi=NejNvsYI_3O_uVTA
I made 'the perfect white cake ' yesterday and followed the recipe and made buttercream frosting.......yuk. It looked beautiful, great texture, but was like eating a stick of butter . THIS is the one my mom used 70 years ago, and the one I will forever use . Mom knew best.
These are very cool frostings, indeed. Thanks for sharing!
I had fun. Yours is the simplest, informative video for this kind of icing. Thank you!!!
I'm so glad you had some fun! I hope you hit the bell on the subscription button.
For the seven-minute icing, I always stood over the double boiler (Corning made in the '60's) with an electric mixer until the peaks formed. What a job but made good icing. Your method is much better. My daughter gave me a stand mixer for Christmas last year and is much easier to use for these projects.
I've done it that way too.
OMG, something besides buttercream, which can be so heavy. Can't wait to try it.
Have lots of fun!
We love you Val and your baking tips. 🙌🏿
We love you too!
I love that window treatment!
Thank you!
I tried to make a boiled icing from a 1950s cookbook...I ended up with slime. I'm not sure if i overdid the temperature or if I didn't beat it enough, but it did not end well.
I'm going to try again with this one, and see if it works out better.
Hmmm, the tiniest bit of fat in a bowl can make the meringue not whisk to stiff peaks. The bit could fall from anywhere or be hiding on the inside of the smallest place.
I love your boiling Icing ...I'm your newly sub
It's great to have on board. Stay tuned because we're coming out with a frosting very similar. Italian Meringue Buttercream
Val, you have the most fun personality! Definitely had to subscribe!
Awe! Thank you! Thanks for stopping by!
New subscribe, was in a down mood until I came across this, loved watching your descriptive how to video and how you're in such a good mood making it. Thanks 😊
Welcome aboard! I hope you like some of our newer videos too.
How does it hold up for tiered cakes?
Good question. I would think that if you have the proper structures in your tiered cake, then yes, this and almost any frosting will be fine.
Really enjoyed your video. Easy to follow. Thanks Liz
Thank you so much
Thanks for leaving your comment!
Thanks. So simple.
Appreciate it
Thank you! Here's another great recipe. th-cam.com/video/jOZneu6sTYU/w-d-xo.htmlsi=B1NY1Fnamz3Re5iU
Thank you very much for sharing.
Our pleasure!
I always loved this recipe it’s all may mom would make. I hate butter in a frosting
These were probably precursors to the buttercreams we know today.
Hello ma'am good morning! I like the way you talk
I'm glad you came by, thank you!
I'm curious what this would taste like. Plus, I noticed she didn't scrap everything out of the bowl for the first frosting. Haha.
It tastes sweet and fluffy. I did scrap the bowl. I just left that part out so as not to slow down the video pace. This is very fun frosting to make!
Oh, and we're publishing a video soon on Seafoam Buttercream. I hope you clicked the notification bell.
@@ValsLooneyKitchen Wow I remember my Mom bringing Seafoam Candy home when I was a child, I loved it. 👍
@@ValsLooneyKitchen I like your fun style, I subbed.
@@tigergreg8 Welcome aboard! See you FriYAY at 6 am CST.
Love it as always you are amazing
Thank you!
Can I use meringue powder instead of egg whites?
No.
Thank You for This Recipe. ❤ It LOOKS Real Easy to Make. ❤ I Absolutely LOVE Your Personality. ❤ I Did Subscribe For 2 Reasons. #1 Your Awesome Personality, #2 Because I Love Learning Different Ways / Easier Ways of Making Things. And I Love Baking. HOPE You Have an AWESOME Day. Thank You Again.
We love you! Thank so much for your great compliments. We love baking too!
Do we need lime juice or cream of tartar for either recipe?
No. The recipes are in the description too.
Can it be refrigerated for future use?
I don't think it will stay fresh and there's really no way to fluff it back up.
Thank you so very much for the amazing video and recipe. This is the very first video of yours I am watching, and I am now a subscriber. You genuinely seem like a kind hearted person with a heart of gold ☺️; I cannot wait to watch many more videos. I plan on using this recipe soon to make classic white cake. Just had a very quick question. Does this frosting require refrigeration? I plan on making a cake with this frosting soon and I don’t know if I need to refrigerate the cake. -Brandon G.
You need to spread it over your cake or cupcake right after using either of them. They will keep on the counter in an air-tight container overnight so They're great for make-a-head bakes. I've never made this ahead any further because i like to serve cakes fresh.
@@ValsLooneyKitchen Thank you so much for this information. I will have to remake it again. I somehow messed it up. When I made it, I was not able to get stiff peaks no matter how long I whipped it in the stand mixer. I made the boiled version. The consistency of mine is almost like jet puff that’s been warmed up.
@@90sTechTalk I suspect there may have been a teeny tiny bit of fat or chocolate residue or something like it in your bowl or egg white mixture. That will deflate and prevent stiff peaks every time. That's how come we always separate our eggs outside the bowl.
Oh, I suspect there was a teeny-tiny bit oof fat, yoke or chocolate residue or something. Any of this will prevent stiff peaks and it's why we always separate our eggs outside the bowl. I go over this in this video here th-cam.com/video/0EyfCHqFUDU/w-d-xo.htmlsi=Ikolpac9FTPbmuPl @@90sTechTalk
How minutes you boiled the first step
As long as it took to get to temper.
Hi there! Loved the video! Mine was amazing, but I let it sit for a few minutes while tending to my cakes and it completely dried up, how can I fix it?! thank you
Oh no! There's nothing that can be done to rehydrate it.
Can you color this? What do you recommend? New subscriber here this is super easy thanks so much
Welcome aboard! Yes, you can color it. I use the gels.
Yay Val you're early! ❤
It was a technical glitch on my part, but glad to abide!
@@ValsLooneyKitchen I always enjoy a Val's Sweet Kitchen video! You really give me fun vibes when you say "... and let's go have some fun!"
Wish I was more local to you - historical bakes, baking in general and food science are brilliant to me!
I love your channel ❤️
Thanks! I researched these two frostings while I worked on the applesauce cupcakes recipe. th-cam.com/video/pfXFmNkICHA/w-d-xo.html
Just wondering if you can put in melted chocolate to the 7 minute frosting 😜
Yes you can. It should go right in especially when the frosting is still warm.
Adding food coloring is fun to
I love coloring! I use it to make a fancy stripe in these cupcakes th-cam.com/video/guWIbbBsNzg/w-d-xo.htmlsi=4dqf52835-zpXyEs @@esthertomlin-hb2gp
Can you use powdered sugar?
Yes, but then you're changing it to a new recipe. Try it out. Let us all know how it goes.
What thermometer do you use. I need one of those instant read ones that you don’t have to stick in the mixture.
Here is one just like mine. I use mine all the time and definitely worth the investment. a.co/d/5FxTqDl
how can you do this without a stand mixer? we have one, but its too high up for us to get. we have the electric hand mixer, will that work?
Yes, you can use the whisk attachment on a hand mixer. It takes a little longer, but will work.
@@ValsLooneyKitchen thank you!
@@DontKnowTrin you're welcome
Why no butter?
When you add butter, it makes them a buttercream frosting. These recipes are
Wait, isn’t this just the French + Italian buttercream method but with just egg whites?
Yes! These could be precursors to Swiss meringue and Italian meringue buttercreams.
Mine collapsed and tasted grainy. Dunno what happened
It could be a temperature or cleanliness problem. Both frostings need to be brought up to the temperature in the description. Also, if your equipment has any teeny particle of fat or anything, it won't whip up into the ewey-goowey goodness.
It’s frosting not icing, because it’s cooked, also you need cream of tartar to stabilize the egg whites. If you don’t add cream of tartar the egg whites will turn into a sticky goo in a few days, so unless you are going to eat it that day, this is a bad recipe.
I see your profile picture. Have you seen Nadaya Scorchfield? th-cam.com/video/x_l3UPy66D8/w-d-xo.html
WOW! Harsh! Remember what Thumper's father told him?
I loved watching this video and also learned a lot. Yes, I added cream of tartar, but still, I think you're an excellent teacher, Val
@nlapoint1571 Thank you for your lovely compliments. I think you'll enjoy this video too. th-cam.com/video/oLg4EyvHHVQ/w-d-xo.html
Can it be refrigerated for future use?
Good question. It should be used right away, so make it when you need it.
You can freeze egg whites and make these frostings later.