Seven-minute frosting (master recipe)

Ingredients

Directions

Place egg whites, sugar, salt, water, and corn syrup in top of double boiler. Place over boiling water and beat constantly with a large double rotary beater or elecric mixer at high speed until frosting will stand in peaks, about 7 minutes. Remove from heat; beat in vanilla. Quickly spread on cake. Makes enough frosting for top and sides of 2 9 inch layer cakes or 2 dozen cupcakes.

Seven-Minute Frosting Variations Chocolate Frosting: Stir into beaten frosting 2 ounces (2 squares) melted chocolate.

Coconut Fr osting: Sprinkle Plain, tinted, or toasted coconut over frosting while still soft.

Coffee Frosting: In master recipe, omit vanilla. Substitute coffee for water.

Colored Frosting: Tint frosting as desired with food coloring. Flavor as desired.

Fruit Frosting: Prepare master recipe. Fold in ½ cup chopped candied cherries, chopped candied pineapple, or other candied fruit into beaten frosting.

Lemon Frosting: In master recipe, substitute 2 Tablespoons lemon juice and grated rind of 1 lemon for 2 tablespoons water, corn syrup and vanilla.

Orange Frosting: In master recipe substitute 3 tablespoons orange juice snd grated rind of 1 orange for 3 tablespoons water, corn syrup, and vanilla.

Marshmallow Frosting: Follow master recipeand fold in 1 dozen quarted marshmallows with flavoring.

Peppermint Candy Frosting: Prepare master recipe. Fold ¼ cup crushed hard peppermint candy into beaten frosting. Gsrnish sides of cake with additional ¼ cup crushed hard peppermint candy.

Seafoam Frosting: Omit corn syrup in master recipe. Substitute 1-½ cups brown sugar for granulated sugar.

Recipe from: Mary Margaret McBride Encyclopedia of Cooking, Published by Homemakers Research Institute Evanston, Illinois Copyright 1959.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini