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sf[_9_]

On Mon, 10 Sep 2012 23:59:14 -0800, (Judy Haffner)
wrote:

>
> sf wrote:
>
> >I couldn't tell you anything except I
> > definitely don't want flour in my frosting.
>
> Nobody would ever know there was flour in the frosting, as can't taste
> it at all. It just makes like a paste with the milk, and cook it till
> thick, which takes no time at all. It's a very light frosting...more
> like a whipped texture and not as gooey sweet as a powdered sugar
> frosting.
>
> I also like a 7 minute frosting and always use the one in my big
> Pillsbury Cook Book, using 2 egg whites, some sugar and water, light
> corn syrup, salt and vanilla. Is the right amount for a two layer cake,
> or 9x13 inch. I beat it over boiling water, using my electric mixer,
> which detaches from the rest of the mixer. This doesn't take long at
> all, and isn't real sweet either.
>
7 minute frosting is something I've thought about making for years,
but the cakes I make are few and far between and cream cheese frosting
is more appropriate for most of them. I'm curious. Is 7 minute
frosting mainly white or is there a chocolate version?

--
Food is an important part of a balanced diet.