Old-Time Favorites: Seven-Minute Frosting
Use this recipe to make our Lord Baltimore Wedding Cake and Lady Baltimore Wedding Cake. This frosting hardens quickly, so prepare it just before assembling the cake.
Ingredients
Directions
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Cook 1 1/2 cups sugar, 1/4 cup water, and the corn syrup in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved, about 4 minutes. Raise heat to medium-high; cook, stirring, washing down sides of pan occasionally with a pastry brush dipped in water to prevent crystals from forming, until mixture comes to a boil. Cook, without stirring, until mixture registers 230 degrees on a candy thermometer, 4 to 8 minutes depending on humidity. Remove from heat.
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Meanwhile, beat egg whites on medium speed in the bowl of an electric mixer fitted with the whisk until soft peaks form, 2 to 3 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream. Reduce speed to medium-low, and carefully pour hot syrup down side of bowl.
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Beat on medium until frosting is thick, shiny, and completely cooled, about 7 minutes. Mix in vanilla. Use immediately.