INGREDIENTS

INSTRUCTIONS

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 1/2 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 1/4 cup crushed hard
peppermint candy into beaten frosting. Gsrnish sides of cake with
additional 1/4 cup crushed hard peppermint candy.
Seafoam Frosting: Omit corn syrup in master recipe. Substitute 1-1/2 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

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