Seven Minute Frosting vs White Mountain Frosting

The seven minute frosting is where the ingredients are beaten while being heated while the white mountain is prepared like an Italian meringue.. Texture wise they are not different but I find more stability and versatility with the latter as I can blend it fat to convert it to a sort of light buttercream.

On Sat 25 Jun 2005 03:38:50p, Roy wrote in rec.food.baking:

Thanks for your reply, Roy. I also prefer making the white mountain. I had no idea you could also add fat to it. At what point do you do this? Can you suggest an amount?

TIA

For me white mountain frosting I can add up to equivalent its weight of softened butter but the frosting will be like a buttercream; or when I make butter icing I can incorporate the white mountain frosting to lighten it up.

On Sat 25 Jun 2005 10:07:10p, Roy wrote in rec.food.baking:

Thanks, Roy. I'll give this a try the next time I make white mountain frosting.

Thanks to both of you. I had never heard of white mountain frosting before. I looked it up on

and it looks mucheasier to make than seven minute frosting. I'll have to give it a try nexttime I need a frosting.By the way, I noticed that the seven minute frosting seems to be moresweet. My wife prefers a whipped cream frosting (just stabilized whippedcream with sugar or honey) and finds the seven minute frosting to be toosweet. Hopefully she'll like the white mountain frosting.

On Tue 28 Jun 2005 11:26:44a, "." wrote in rec.food.baking:

I have used the following recipe many times and it never fails. I don't think it's overly sweet and it has a wonderful texture.

• Exported from MasterCook *

Fluffy White Frosting

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 1 Cup Granulated Sugar 1/4 Teaspoon Cream of Tartar 1/3 Cup Water Dash Salt 2 Egg Whites 1 Teaspoon Vanilla

In a saucepan combine sugar, cream of tartar, 1/3 cup water and a dash of salt. Cook until bubbly and the sugar dissolves.

In a mixer bowl combine egg whites and vanilla. Add hot sugar syrup very slowly to the unbeaten egg whites while beating constantly at high speed using an electic mixer. Beat for 5-7 minutes or until stiff peaks form.

This will frost the top and side of two 8 or 9 inch layers or one 10-inch tube cake.

Here is another variation that is just like whipped cream. Light and fluffy.

@@@@@ Now You're Cooking! Export Format

Boiled Frosting

Frostings

1 cup milk 4 tablespoon flour 3/4 cup butter 1 cup sugar 1 teaspoon vanilla

Mix flour and milk over medium heat until it forms a paste. Let cool.

Mix butter and sugar together then beat in cooled flour and milk mixture. This will take 10 minutes, at least, until no sugar granules can be felt between fingers. Add vanilla.

Yield: 1 batch

** Exported from Now You're Cooking! v5.66 **

The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary. Bon Appetit!

Thanks Wayne. I'll be sure to use this next time I make a cake. I like the prep time, 0:00, 8^).

--=20 Send e-mail to: darrell dot grainger at utoronto dot ca

Hmm, looking at the ingredients I wouldn't have expected this to be light and fluffy. Looks like I'll need to make two cakes in the near future.

Both your and Wayne look good. They are all ingredients I have on hand all the time. The stabilized whipped cream I make is a bother. I can never seem to find the right cream for the job. Regular cream is too thin, whipping cream is full of things other than just cream and English double cream is too fatty.

In my area there is Loblaws PC Heavy Cream (brand made specifically for the Loblaws store). It is perfect for making whipped cream frosting. Unfortunately, it is always sold out. No additives or preservatives so you can buy it and keep it around.

On Wed 29 Jun 2005 10:40:10a, "." wrote in rec.food.baking:

Well, it *seems* like it takes no time at all. :-) The mixer does all the work, and I use a stand mixer, so I can walk away.

On Wed 29 Jun 2005 03:35:13a, Ida Slapter wrote in rec.food.baking:

That's like the frosting I use for Waldorf Astoria Red Cake. It's really good!