7-Minute Icing – recipe
7-Minute Icing or frosting is a forgiving, snowy-white icing that will hold its shape for a long time without slumping. Yes, it does demand 7 minutes of beating, so an electric hand-whisk at the very least is essential.
The ingredients are inexpensive and you will likely have them to hand; the corn syrup or liquid glucose is a useful addition to any dessert-maker’s larder.
Ingredients for 7-Minute Icing:
225g sugar
1 tbs sugar
1 tsp light corn syrup or liquid glucose
4 egg whites at room temperature
120ml water
Method:
In a small, heavy saucepan, combine 225g sugar, the corn syrup or glucose, and the water.
Heat over medium heat, stirring occasionally, until all the sugar has dissolved. Bring to a boil, periodically washing down the sides of the pan with a pastry brush dipped in cold water, to prevent the sugar from crystallizing.
Continue boiling until a sugar thermometer reads 235°F. The liquid will have turned to a light syrup.
Meanwhile whisk the egg whites until soft peaks form. Gradually add the remaining 1 tbs sugar. Pour the hot syrup in a steady stream down the side of the bowl into the fluffy egg white mixture, while you continue to whisk.
Continue beating the icing with the electric whisk on medium speed until cool. This should take from 7 to 10 minutes but the process can be speeded up if one puts the bowl into a sink containing a couple of inches of cold water to cool down the bowl; but ensure that no water touches the icing.
The icing will be thick and glossy when finished and can be used for icing desserts and cakes.
Note: This makes a large volume of 7-Minute Icing so consider baking some cupcakes to use the excess to delicious advantage.
Recipe by Chrissie Walker © 2018
