It’s been years since I made an Easter Lamb cake and since I now have 4 granddaughters that love to help me bake, I decided to pull out the old lamb form and give it a whirl. The cake came out perfect, but I needed the perfect frosting. I recalled that my mom always used a 7 minute frosting for her lamb cake, so I searched through her old cookbook and found this gem scribbled on a blank page. My mom did not use a candy thermometer, she used the old method of putting a drop of the hot syrup in a glass of water to see if the drop held its shape. I’m not as talented as Mom was, so I use a candy thermometer which guarantees the syrup is at the right “stage”, which will result in a perfect bowl of frosting. This frosting is thick, satiny and is not too sweet. The texture almost reminds me of marshmallow fluff. It’s the perfect frosting for a lamb cake because its thickness can be swirled around to look like the coat of a lamb. As you can see from the photo, I am not a decorator….but I wanted you to see the pretty, snow white frosting.
7 Minute Frosting (a.k.a. Italian Meringue)
Course: Uncategorized1
servingsIngredients
1 ½ cups granulated sugar
2/3 cups water
1/8 teaspoon cream of tartar
3 egg whites
Pinch of salt
1 teaspoon vanilla extract
Directions
- Using a whisk attachment, beat the egg whites and salt at high speed until stiff peaks form. 2. While the egg whites are whisking, combine the sugar, water and cream of tartar in a saucepan. Gently stir until combined.
- Place the saucepan on the burner over medium/high heat. Bring to a boil (DO NOT STIR) and continue boiling until the temperature reaches 245 degrees on a candy thermometer.
- Remove from heat and with the whisk in motion, slowly drizzle the hot syrup into the beaten egg whites.
- Beat at medium-high speed for exactly 7 minutes.
- Add the vanilla and whisk just until combined.
- Frost your cake and refrigerate until ready to serve.
Notes
- This recipe makes enough frosting for a large cake, such as a 10 inch chiffon or sponge cake
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