If you’re a fan of fluffy white marshmallow icing, you’ll love this 7 minute icing recipe I found in The Joy of Cooking. I’ve actually steered away from 7 minute icing because it involves cooking a simple sugar syrup. I’m not afraid of cooking the syrup. I was just too lazy.
The Joy calls for flavoring this icing with vanilla extract. You could also use almond extract or orange extract, depending on theme of your cake. If I were making a chocolate cake, I would probably choose orange extract over vanilla.
- Place 3 tablespoons hot water and one cup confectioners' sugar in a small sauce pan. Stir until the sugar is mixed into the water.
- Boil in the pan with the cover on until the sugar is dissolved. Keep an eye on the boiling liquid to make sure that the sugar completely dissolves, and it doesn't overcook. Turn off the heat when the sugar is dissolved.
- In an electric mixing bowl, place the egg white and cream of tartar. Put a spatter shield on top of the bowl before slowly drizzling the hot syrup into the bowl while beating the ingredients at high-speed.
- Keep beating the mixture until the icing is the right consistency to spread. This takes about 3 to 4 minutes. While beating the icing, add 1 teaspoon vanilla extract, or extract of choice. Make sure it's thoroughly incorporated in the icing mixture.
Shared at: Recipe Sharing Monday