OCR Text |
Show SEVEN-MINUTE FROSTING it j- -2 egg whites, unbeaten It CUPS su$ar W8 Dash of salt AWtjM 13 cup wafer lii!(?V -5 teaspoons light corn syrup Twif " teaspoon vanilla UrV Combine egg whites, sugar, salt, water, and l corn syrup In top of double boiler. Beat with re tary egg beater or electric beater about 1 minute, or until thoroughly mixed. Cook over rapidly boiling water, beating constantly with rotary egg beater (or at high speed of electric mixer) 7 minutes, or until the frosting will stand up in stiff peaks. (Stir frosting frost-ing up from bottom and sides of pan occasionally with rubber scraper, spatula, or spoon.) Remove from boiling water. Add vanilla and beat 1 minute, or until thick enough to spread. Makes enough frosting to cover about 16 large or 2 dozen small cupcakes. Chocolate Seven-Minute Frosting. Make recipe for Seven-Minute Frosting. After adding the vanilla and beating the mixture until thick enough to spread, fold in gently but thoroughly 2 or 3 squares unsweetened unsweet-ened chocolate, melted and cooled. Then spread on cupcakes. Coconut Seven-Minute Frosting. Make recipe for Seven-Minute Frosting Frost-ing and spread on cupcakes. Sprinkle generously with shredded coconut coco-nut while frosting is still soft. Chocolate Shadow Frosting. Make recipe for Seven-Minute Frosting and spread on cupcakes. Melt 1 square unsweetened chocolate with ' 1 teaspoon butter and dribble from teaspoon over frosted cupcakes. |