7 Minute Icing
A quick and glossy icing perfect for decorating cakes and cookies. Its sweet vanilla flavor and smooth texture make it a favorite for bakers seeking a simple, elegant finish. Ideal for amateur and professional bakers alike, this 7-minute icing adds a delightful touch to your baked creations.
Ingredients
Instructions
- Mix and heat the sugar, egg whites, salt, Karo syrup, and water over boiling water in a double boiler for about 7 minutes, beating constantly.
- Remove from heat and beat the mixture for 1 minute.
- Add the vanilla flavoring and continue to beat until smooth and glossy.
Tips & Substitutions
For best results, use fresh egg whites and ensure no yolk is present, as fat can prevent proper whipping. If you don't have Karo syrup, light corn syrup can be a suitable substitute. Beating constantly is crucial to prevent the mixture from cooking too quickly and becoming lumpy. This icing is perfect for topping desserts like Sandy'S Sticky Buns or Cherry Drops.
Serving Suggestions
This icing is ideal for covering cakes, cupcakes, or cookies, adding a delightful glossy finish. It pairs beautifully with cakes like Chris' Belly Buttons. Consider adding colorful sprinkles or edible glitter on top for an extra festive touch. Serve immediately or store for later use.
Storage & Reheating
Store any leftover icing in an airtight container in the refrigerator for up to 3 days. To refresh, let it sit at room temperature for about 30 minutes before re-whipping gently until smooth. Avoid freezing, as the texture may change when thawed.
Nutrition & Diet Analysis (per serving)
Each serving of 7 Minute Icing contains roughly 84 calories, with 13g protein, 8g carbohydrates, and 0g fat. It is an excellent source of protein (25% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 679mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use powdered sugar instead of granulated sugar?
Powdered sugar can be used, but it may alter the texture and consistency of the icing. Granulated sugar creates a stronger structure, while powdered sugar may make it too soft. If using powdered sugar, adjust the amount of water accordingly.
What should I do if my icing isn't glossy?
If your icing isn't glossy, it may require more beating. Ensure you're beating it for a sufficient time after removing it from heat. If it cools too much, it can lose its sheen, so try to use it right after preparation for the best results.
Can I add color to the icing?
Yes, you can add food coloring to the icing after it has reached the glossy stage. Start with a few drops and mix thoroughly until you achieve the desired color. Keep in mind that adding too much liquid can affect the icing's consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).