{"id":7815,"date":"2024-05-31T13:33:37","date_gmt":"2024-05-31T12:33:37","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/?p=7815"},"modified":"2022-02-19T14:14:43","modified_gmt":"2022-02-19T14:14:43","slug":"7-minute-icing","status":"publish","type":"post","link":"https:\/\/testing22.mostlyfood.co.uk\/index.php\/7-minute-icing\/","title":{"rendered":"7-Minute Icing – recipe"},"content":{"rendered":"

\"77-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.<\/span><\/p>\n

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\u2019s larder.<\/p>\n

Ingredients for 7-Minute Icing:<\/b><\/h4>\n

225g sugar
\n1 tbs sugar
\n1 tsp light corn syrup or liquid glucose
\n4 egg whites at room temperature
\n120ml water<\/p>\n

Method:<\/b>
\n<\/span><\/h4>\n

In a small, heavy saucepan, combine 225g sugar, the corn syrup or glucose, and the water.<\/span><\/p>\n

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.<\/p>\n

Continue boiling until a sugar thermometer reads 235\u00b0F. The liquid will have turned to a light syrup.<\/p>\n

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.<\/p>\n

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.<\/p>\n

The icing will be thick and glossy when finished and can be used for icing desserts and cakes.<\/p>\n

Note:<\/b> This makes a large volume of 7-Minute Icing so consider baking some cupcakes to use the excess to delicious advantage.<\/p>\n

 <\/p>\n

See more Recipes here<\/strong><\/a><\/p>\n

 <\/p>\n

Recipe by Chrissie Walker \u00a9 2018<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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