White Mountain Frosting
Tuesday, July 13, 2010 by Southern Girl
This frosting has many names from 7 Minute Frosting, white Mountain Frosting and Fluff. Whatever the name it’s delicious. I’ve been making this since I was a little girl with my Nanny for my favorite White Cake, she always had one waiting for me when I came to visit.
Now I’m carrying on the tradition by making it for my family. White Mountain is a light and fluffy frosting that goes well on Cakes, Cupcakes, as a Cookie Filling and even an Ice Cream Topping, or you can just eat it straight from the bowl.
Ingredients:
2 Brown Egg Whites
1 Cup Sugar
1/4 tsp Cream of Tartar
1/3 Cup Water
1/8 tsp Salt
1 tsp Madagascar Vanilla
1. Crack two Eggs and put the Whites into a large Mixing Bowl.
- Make sure to use the whisk attachment on the Mixer.
- Turn the Mixer on Medium to whip the Egg Whites.
2. While the Egg Whites are Beating Add Water, Sugar, Cream of Tartar and Salt to a medium Size Sauce Pan.
3. Stir Over Medium heat until the mixture starts to boil.
- The Sugar should be completely dissolved.
- Remove the Pan from the heat.
4. Your Egg Whites should be ready now.
- They should by whipped and foamy at the Soft Peak stage.
- Soft Peaks is when you pull the whisk away and it starts to hold its shape.
5. Turn the Mixer on low.
- Pour The Sugar Syrup into the Egg Whites in a slow steady stream.
- Once all of the Syrup is in the bowl turn off the mixer and scrape off the sides.
- Make sure to do it quickly as the sugar droplets will harden quickly as they cool.
6. Turn the Mixer on Medium and add the Vanilla.
7. Continue to beat the Mixture until Stiff Peaks Form.
- Stiff Peaks is when you pull the whisk away and the frosting holds it’s shape and does not fall.
8. Now you’re ready to start frosting, Enjoy!
