Recipes

Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

Connect with Joey on:
Connect with us on Facebook. Connect with us on Twitter. Connect with us on Instragram.

Connect with Maggie on
Connect with us on Facebook. Connect with us on Twitter. Connect with us on Instragram.

cakes, desserts

7-Minute Frosting

Better Homes and Garden and Eleanor Hall
Mom's Black Book
URL: http://recipes.nalbone.us

Servings: 24

Start to Finish Time: 10 minutes

A very versatile frosting

Frosts sides and top of two 8- or 9-inch layers or one 10-inch tube cake.

Ingredients

  • 2 egg whites
  • 1 1/2 cups sugar
  • 2 teaspoons light corn syrup, or 1/4 teaspoon cream of tarter
  • 1/3 cup cold water
  • 1 dash salt
  • 1 teaspoon vanilla

Directions

  1. In top of double boiler, combine sugar, unbeaten egg whites, corn syrup or cream of tarter, and salt. Add cold
    water.
  2. Beat 1/2 minute at low speed of electric mixer to blend. The mixture should appear well combined, but not fluffy at
    the completion of this mixing.
  3. Place over boiling water. (Water in the bottom of the double boiler should not touch top pan.)
  4. Beating constantly over the heat, with mixer at highest speed that does not splatter, for about 7 minutes or until frosting forms stiff peaks. (Do not cook past this stage.)
  5. Remove from the heat. Add vanilla and continue beating at high speed until of spreading consistency. (Test on the cake and continue beating until it spreads easily.)
  6. The finished frosting should be smooth and fluffy. Immediately spread the frosting on the cake. Serve the cake as soon as possible since this type of frosting tends to break down if kept very long.

To prevent frosting from sticking to the knife when cutting the cake, dip the knife in hot water.

Yield: 2 cakes

Per Serving (excluding unknown items): 52 Calories; 0g Fat (0.0% calories from fat); trace Protein; 13g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 0 Lean Meat; 1 Other Carbohydrates.

Print Recipe