Seven-Minute Glaze

Votes: 1

Time: 10 min.

This delicate, egg white icing is called seven-minute because that's how long it takes to whip. Despite its airy texture, the icing is pliable enough to pipe onto cakes and cupcakes using a piping bag. But keep in mind that it sets quickly and should be used immediately. So, bake and cool the sponges ahead of time to frost them fresh. It also makes a wonderful light filling for cupcakes or Twinkies.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup granulated sugar
1 tbsp corn syrup
3 tablespoons of water
Protein of 3 large eggs
1/8 tsp salt
0.5 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn syrup, vanilla extract, eggs

Cooking the dish according to the recipe:

In the metal bowl of a stand mixer, set over a saucepan of simmering water (the bowl should not touch the water), combine the sugar, molasses, water, egg whites, and salt. Cook over medium heat, stirring frequently, for 3–4 minutes, until the sugar is completely dissolved.
Then place the bowl under a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy, thick, and fluffy peaks form, about 7 minutes (though, truth be told, it usually takes less time. If in doubt, compare your frosting to the one in the picture; yours should be similar). Stir in the vanilla. Use the frosting immediately to cover a cake or cupcakes, which are best consumed within a few hours.
Exit: 4 tbsp.

Author of the recipe - Martha Stewart is a famous cooking show host.

Categories:

recipe / Desserts / Creams, sauces, mousses, yogurts

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