My granny would always make a strawberry cake for every special occasion or family get together. She had perfected the 7 minute icing. She would use strawberry juice instead of water and stir in dehydrated strawberries after it cooked. I miss her cooking so much! She’s been gone for 19 years.
I'm the Sarah that sent you the book and every time you post a video with one of the recipes, I fully geek out. Thank you for all your content. As a millenial, you take me back to a vibe that's something like the best days of late 90s/early 2000s PBS cooking shows, when I'm on summer break at my Gramma's house. Those Martha Stewart Living days. ❤
DUDE! Thank you for sending our Emmy the most unique cook book ever. The recipes provided from the book is so interesting and the history behind it is exciting. :)
My grandmother gave me that book back in 1998. It is one of my most treasured possessions. My spiral-bound copy is very "used"; the cover is almost black and many of the pages are stained. I love the photos it. Such a great cookbook for amateurs and professionals alike! Thank you for sending it to Emmy!
Sarah, your kind gesture of sending Emmy that book made me buy one also (and I LOVE it!!!!). It’s such a great book that I bought my two girls and my son, & my niece their own copies too! I just wanted to thank you for my own Mennonite cooking journey. Many thanks from Australia 🇦🇺❤️✌️
As someone struggling with an eating disorder, I appreciate Emmy and her attitude towards food. Not once in my years of watching her have I heard her call something "unhealthy" or "bad for you," which you don't see much from cooks on youtube. i know i can always come back to watch it and not risk getting triggered and having to click off the video. keep it up Emmy, you really are making tons of people a little bit happier. edit: sorry if i happened to trigger anyone in the comments, that's just my experience and my heart goes out to anyone who has the same struggles:)
Exactly. She's never been preachy about things, just her personal take. I know there's quite a few vids of hers where something wasn't up to her taste, like the canned bacon. Even there, she gave all the information so that the viewers could test for themselves, if they so desired, since different people like different flavors and mouth feels when it comes to food.
Def agree with you ,I struggle with ED too and I love watching her because it's interesting and sometimes weird 🤭"Even if I don't like the recipe" and Emmy is so down to earth.
My mom is 82yrs old. She used to make me a swan shaped birthday cake with 7 minute frosting covered in coconut when I was young. It was sooo delicious! She has dementia now so I will never have it again. Thank you for the memories!
Many of our family recipes were never written down since my grandmother couldn't read or write. We were all taught to cook by doing it and eyeing most recipes, except in baking, but still nothing written down. Ive asked my mom in the last 10 years to please start writing some of her recipes down but she feigned she didn't remember because she just didn't feel like it. She's 86 now and doesn't remember most of them. But 6 years ago I started writing down all my family's favorite recipes in a book. My sons all know the recipes they like that I would make but I figured I'd write them down in case my sons or grandchildren want to recreate them when I'm no longer around to ask. I think its a good thing to write down recipes to ensure they'll go to future generations.
My mom had dementia. She couldn't tell me her recipes, but she could make them. If your mom is strong enough to get around, she may be able to show you.
My sister, age 71 & I, age 65 were trying to remember the name of the glossy frosting our mother use to make and here you are making it! Use to watch you with my Granddaughter when you were in Japan. She's grown but I continue to watch! When she visits we still watch together!
Mary Emma Showalter (author of this cookbook) was my great aunt, and I just wanted to let you know that we called her Aunt Emmy! So fun to see you highlighting her cookbook. Some other fun recipes you might try are vinegar candy, apple pandowdy, and porcupine balls.
Seeing so many people recall stories of their grandma or mom making this for them gives me so much joy, I’m glad they were able to find this video! 🥺😭💛
Emmmmmmmyyyy thank you so much for posting this recipe, specifically the 7 minute frosting!!! I used to have it as my birthday cake frosting every year growing up and since my grandmother passed I couldn't remember the name of it. You have no idea how grateful I am to have this piece of knowledge back.
Seven minute frosting is what my mama always frosted her coconut cake with, then she would cover it with plenty of shredded coconut. 😋 Best cake ever! Aahhh! Now I want to bake Mama's coconut cake! 😯 wait, my birthday is coming up in 7 days. 😁 perfect excuse for a cake. Yay! 👍
That is the classic frosting for a coconut cake. Just press handfuls of shredded coconut all over it, With or without lemon curd between the layers. Some sliced fresh strawberries would be good in the middle, too, although it will only keep for a day or two.
@@StandingTALL4now Looks a lot like what is also known as "Italian Frosting". My grandmother used to make it for her coconut cake. It's not made over a double boiler though. You whisk in hot simple syrup to whipped egg whites.
You're a mind reader, Mr. Tidwell. I was going to say it's the basis for a coconut cake. And would be fantastic w/strawberries in the middle, & adorning the top.
@@justcocoatv2336 you're thinking of Swiss meringue buttercream. Before you add butter when making Swiss meringue buttercream, you make Swiss meringue :)
This is what I was trying to remember! I once made cupcakes with Swiss meringue buttercream which proceeded to melt in the heat much to my disappointment lol. Still tasted amazing bit it didn't hold the piping swirls I'd spent ages doing. I haven't done it since, probably 15 years now!
it looks like a meringue because it is a meringue. 7 minute frosting is my mom's favorite, so I have made this many, many times. Usually add the vanilla at the end when you take it off the heat, as the heat can cause some of the vanilla flavoring to lessen.
My mom received that cookbook as a wedding present in the 1950's when it was first published! I have it now and am thrilled to see Emmy use it quite often.
Yum! I love brown sugar frosting. I like to make my grandson a cinnamon cake with brown sugar frosting. That's his fave pop tart flavor too. He's 21 and it's still the same lol! 😉
The 7-minute frosting pairs particularly well with a dark, fudgy, chocolate cake. Looks stunning as layer cake, super easy as 9x13, carry in pan. Can melt some dark chocolate, w/a little butter, do some drips, or just dab on w/back of a teaspoon.
I bet this would be so delightful with fresh summer fruit with it 🥰 Especially with the sweet frosting, I bet something tart like raspberries would be wonderful.
Ohhhh. my. goodness! That would be so tasty. I wonder if we could mix in some fresh strawberries of perhaps a tbsp or two of jam. I may need to try that.
Seven-minute frosting was my grandmother’s go-to frosting for most of her adult life. When I was a kid, I had countless pieces of cake covered with it. I never really thought about it being different from any other frosting until I was an adult and I wondered why I never saw cakes with that uniquely textured frosting. My grandmother had died and I had no idea what that sort of frosting was called to be able to look it up (this was pre-Internet so there were no search engines). My dad had no idea what that frosting was called, either; he had never heard his mother call it anything but "frosting." One morning, I was watching some morning program and a chef was on making a cake. She made a seven-minute frosting and I immediately noticed that the final result looked like one of my grandmother’s cakes. I was in college so the next time I was in the big university library, I found where the old cookbooks were shelved and looked up "seven-minute frosting" in a couple of them. The recipes were all pretty much the same so I wrote one down and tried it out not too long after that. It was perfect, tasting exactly like what I remembered. One thing I remembered my grandmother doing was covering angel food cake with a seven-minute frosting and then covering the frosting with flaked coconut. It stuck really well to the frosting and was cemented in place quite nicely when the frosting would set.
My sis, (now deceased) used to make pineapple cake with 7 min frosting, topped with coconut. After that cake was chilled, it was better than the finest gourmet ice cream! She knew how much I loved it and would usually have one ready for me to tear into, whenever we would visit. Thank you for bringing back a beautiful memory. I've noticed (during my long life) music and food has a way of touching our hearts, like nothing else! 👍💖
I've been making Seven Minute Frosting all my adult life (I'm 65) and was taught by my grandmother Bourgeois. It's a classic recipe also known as White Mountain Cream in many old New England Cookbooks. It's versatile in that one can substitute fruit juice for the water (as Kelli Wagner commented already) but there is also a chocolate version using cocoa powder. However, I must warn you that like the southern classic "Divinity", which is all egg-whites as well, don't attempt this on a very humid day! Also, as the frosting dries, like a pavlova, the surface of the frosting begins to crisp while remaining lovely and gooey below. Your example was perfectly done.
This frosting was the first frosting that Sis and I learned to make. It worked well on cupcakes and cakes. The thing that I like about it is when you bake a cake 2-3 days in advance of an event the frosting makes a hard shell and the cake doesn't dry out ! Tootles... Wade 😉
My FAVORITE frosting. Yellow cake + sliced bananas+ frosting = banana cake (or any fruit) chocolate cake + cherries + frosting = black forest white cake + ancel coconut filling + frosting + toasted coconut over the frosting + coconut cake tip #1 frosting begins to set reheat in double boiler for a few seconds while beating. tip #2 store frosted cake in a cool room or it will evaporate (actually it turns into a syrup and your cake will absorb it ) the cake will still taste great but it won't be pretty.
Yummm! It literally looks exactly like a picture of a vanilla cake from my grandmothers Betty Crocker cookbook from the 1950’s! When I was little I used to flip through her BC cookbook and I always thought that cake was the prettiest cake I ever saw. 🙂 I will be trying this!
Just a FYI, you can make powdered sugar. Pour granulated sugar into a blender or food processor. Blend the sugar until it is a fine, fluffy powdered sugar. Great recipe, can’t wait to make it!
Did this very thing for my upstairs landlords. They needed powdered sugar, and were a bit dismayed that a store trip for that item might be up. So I put sugar in a smoothie blender, pulsed a few times, and took it upstairs. They thought I had a supply of the stuff (which technically, I did), until I told them how to do it. They're in their 70's, and ran their own diner for 20 some-odd years, but different people bring different things to the table. Honestly, they've probably forgotten more things than I'll ever know.
i love 7 minute frosting!! i recently learned a super easy method of making it using a stand mixer: you combine the ingredients in the bowl of the mixer & heat that over the double boiler while you use the whisk attachment (freehand) to stir the mixture until the sugar crystals completely dissolve & things start to get a little foamy. then you transfer the bowl & whisk attachment back to the mixer & whip it for 7 minutes. i was skeptical that it would work but it turned out perfect!! i think it’ll do it this way from now on
Absolutely beautiful looking cake! Tip: Put thicker layer on the bottom. You always want gravity working with you rather than against, if your layers are uneven you run the risk of them sliding apart, and the heavier top layer might squish out too much of the midlayer goodness.
Emmy you won't believe this but I have been praying for you to make this recipe for the frosting because this was my mother's favorite frosting and I couldn't remember the name of it. I can't remember anything except all of these egg whites and you just made my mother's favorite and I am so going to make this thank you so much.
Hey emmy. I’ve found some wild and exciting mock recipes in the Mennonite cookbook like mock turkey and mock mashed potatoes- but my favorite was mock raspberry jelly- it used tomatoes- you should try it!!!!
I've been looking for the old fashioned frosting recipe of my childhood. This is it! I could tell from the moment I saw the SHINE! 🤩 I was describing the texture and flavor before you, so I KNOW this is it. Thank you so much!!! 💓
I LOVE 7 min frosting! In our area, Atlantic Canada, we have Irving truck stops… for as long as I can remember they have sold the most amazing, moist, rich chocolate cake layered with 7 min frosting! It’s like family tradition to get and share a slice when stopping to eat. So so good! Edit to add: you can also brown this icing with a torch or under the broiler… just saying 😋
When I was a kid my mom would make me a dark chocolate cake from scratch with 7 minute frosting. She didn’t use cream of tarter though. It was soooo good. After sitting a bit the frosting got a bit crisp on the outside, while staying gooey underneath. Delicious.
My mother used to make this frosting when I was growing up. It was my (and my siblings) absolute favorite! She always made it with a chocolate cake from scratch. She called it "boiled frosting" but we kids called it marshmallow frosting.
I love that fronting! It's so easy and affordable and you can actually make it with ONLY the egg whites and sugar! It's called a Swiss Meringue. You just mix that egg whites over the steam until the sugar cristals are dissolved, and then you beat it off the heat till it gets fluffy. Never saw it with the tartar and corn syrup added. So it's even more simple. Something you can do to make it look even better and funcier is to use a blowtorch to caramelize and brown the icing tips. Or you can put in the oven real quick with the grill mode on.
I love 7-minute frosting which used to top my grandmother's "Chip Chocolate" cake. I've made it and believe the corn syrup is what yields the great shine. From year's past, I recall the frosting getting a thin crust of sorts after a day (if any cake is actually left), yielding yet one more textural factor which adds to its delicious appeal.
My Grandma made my birthday cake every year, homemade chocolate cake with seafoam frosting, which is actually 7 minute frosting using brown sugar instead of granulated sugar!! My absolute favorite cake and frosting, but I would eat it the next day because the sugar in the frosting would get gritty and crunchy and I loved it!!!!
My mother always paired this with 1-2-3-4 Egg Cake. She taught me how to make it and said I made it better than she did, so that was my job from then on when she was making cakes. Her recipe did not use corn syrup. For years this topped my birthday cake. Chocolate cake with this icing, covered in coconut. It was like a giant Sno Ball. Miss you, Mom. Also a good tip with this icing when making a 2 layer cake is to secure the layers with a few wooden toothpicks pushed down through the top before icing the cake, otherwise it -can- slip, especially on a warm day.
Absolutely love 7 minute icing! My mom made it all the time and then put coconut all over the cake. I've made it and I have also made SEAFOAM ICING!!!! It's made the same way but with brown sugar and tastes like caramel and it delicious on homemade chocolate cake. Nothing is better than the old time classics.
If you substitute brown sugar for white, you get sea foam frosting. It’s good with a chocolate cake. If you really want to get fancy, drizzle some melted chocolate along the top edge and let it run down the sides.
My mountain family made the cake, and though we hate the taste of artificial almond, a tiny dash of amaretto and/or a dash of cardamom with the vanilla does make guests wonder, "What's in this awesome cake?" Because shortening and oil are both 100% fat (as opposed to butter which is only about 15%) AND because I never seem to have Crisco in my house, I use an equal amount of canola oil to replace the shortening. This means I can whip this cake up whenever I want. Like chocolate? According to mythology, where the Devil dwells is hot, so if you want a Devil's Food cake, add 1/4 cup cocoa powder to your dry ingredients and use hot tap water instead of iced. Regarding the 7M frosting: for your next kid's party... hand out unfrosted cup cakes in a variety of flavors, have a big bowl of 7M frosting for them to dip their cupcakes into, and then have bowls of sprinkles, nuts, cookie crumbs, etc (all with spoons for health reasons), to put on top. INSTANT CUPCAKE PARTU!!! Finally, if you want that s'mores taste of scorched marshmallow, get out your mini blow torch that we all bought that one time for creme brûlée (or making our holiday Turkey or goose look even more professional), and lightly toast the 7-minute frosting. THANK YOU THANK YOU THANK YOU for reminding me of two great recipes (3 if you count the Devil's Food rendition) from my childhood that I am now returning to front and center in my active wheelhouse)!!!!
I always requested that my childhood birthday cake be "hand me down chocolate cake with fluffy white frosting." I'm confident this 7 minute frosting is the same stuff. Thank you for triggering the lovely memories!
I never have powder auger either. I just make it as I need it. I put my granular sugar in the blender turn it on high and it turns into powder sugar. Hope this helps. I love watching you.
Mennonite recipe books are awesome. Some of my favorite foods are from those collections. I also have several family recipes handed for generation's of Mennonite mothers to daughters, some have not been written down, but I'm teaching them to my kids. Today my 10 year old son is helping make Somma Borscht, a soup made with potato and smoked farmer sausage. He loves the knife work for cubing all the potatoes, 😅😊
@@brucetidwell7715 I learned to make my own sausage as a teen, but my local mennonite butcher always has them available, so now we rarely make our own. We are teaching our children to do it too. Also the kids all know how to chop, defeather, gut and clean, and cook a chicken, from our own back yard, and turn it into a mennonite chicken noodle soup. They know how to bake fresh buns, my 7 year old daughter loves the punch down step. You know, all the fun stuff. Tomorrow we are having watermelon with rollkuchen, because every true mennonite knows you can't eat watermelon without them. 😋 😆
@@zanleekain117 That is great! Everybody ought to be self sufficient at some appropriate level. I grew up in an ordinary suburban family but my mother still insisted that my brothers and I learn to wash clothes, sew on buttons and take up pants hems, and at least do basic cooking. We all ended up learning far more than basic cooking. I love homesteading and do everything for myself that I practically can. I just googled and, apparently, there is a small Amish community in GA, but far out in the country so no farmer sausage for me.
Hi Emmy! I find using a kitchen scale the answer to getting the perfectly equal sizes of two or more layers. I often use this method when doubling banana or zucchini bread. It can be difficult to eyeball when trying to guess sizes.
I kinda like when that type of frosting hardens a bit and sets. Ends up being almost a bit crispy on the outside.. like a candy coating. More resistance to the tooth, but still fluffy inside. Very satisfying mouth-feel. Mmm!!
Emmy, thank you for everything you do. I lost my mom a year ago and it had been so hard to keep going. Your channel is wonderful and I hope you know how much joy you bring to people. Your friend, Hector Serna
My mom started teaching me to bake when I was about 7 or 8 from her Good Housekeeping cookbook. We did a cake with 7 minute frosting when I was 8 or 9. Keep in mind she is just supervising. We didn't have a lightweight hand mixer but a stand mixer you could remove the head from that was pretty heavy. I think I made it 4 minutes before I had to beg her to take over. That was the last time we baked together, from then on I just did it on my own. It's been 59 years since I made that frosting, I think I'll try making it again 😊
The 7 minute frosting is more traditionally (or at least, when I studied patisserie) known as Swiss Meringue! You can use it as a base for buttercream (once you've reached stiff peaks, you take it off the heat and beat in butter) but other uses include lemon meringue pies and coconut cakes! There's a bakery nearby that makes 'custard twists.' It's basically sweetened bread twists with custard throughout. On top, they add swiss meringue and pat down shredded coconut on top! It is SO GOOD!
I thought the 7 minute frosting sounded familiar but as soon as I saw it completed, I knew it was what my Mom used to make. There's no other frosting that has that shine lol
When I was a child, 7-minute frosting was my favorite icing!! My mother hated making it, 😄 so it was a rare treat! It's so light and creamy! I haven't had it in years though.
The 7-Minute frosting looks amazing with an Allegretti drizzle, which is a square of unsweet chocolate mixed with a little shortening or butter and melted over a double boiler, then drizzled along the edge of the top of the cake. It's looks really dramatic.
My mom always frosted our birthday cakes with seven-minute frosting. My favorite was cake was a lemony apricot-nectar cake with seven minute frosting. So yummy. Thanks for taking me back. Might have to make that cake and the icing soon!
My father & brother’s favorite birthday cake used that frosting. Their version used devil’s food cake and drizzled melted unsweetened baking chocolate with a bit of “oleo” mixed in over the top and sides. The baking chocolate counteracts the too sweet nature of the 7 minute frosting nicely.
As someone with menno heritage I was tickled to see you use this book! My grandma cooked the BEST food from what I suspect was a spiral-bound version of this cookbook. We just called it the mennonite cookbook. If you're interested in trying anymore things from it, perogies from scratch are a lot of work but very worth it. My favourite is the cottage cheese ones. My grandma used to make them very flat and fry them in lots of salty margarine (it was the 80s lol). My mom always loved the fruit perogies best.
i love 7 minute frosting. my favorite tho, is about the 3rd day, when it forms a crust over the top. as a kid i called it "scratchy frosting" . YUMMMMM
I lived in GA for a year with my grandmother and there was large Mennonite community who ran a baked goods shop. I had a part time job at the local piggly wiggly and the main baker would always come in and buy cases of bakers chocolate. Their cakes were fire. We also had a large migrant community and one of the women I became friendly with had me ovr for dinner and the food was freaking amazing. I hated that small GA town (it was literally still segregated) but I met really interesting ppl at that store. I’d never heard of Mennonites before and I must have driven them crazy with all my questions.
7-minute frosting is awesome! It takes flavoring and color really well. AND, if you keep whipping it while adding pats of butter, you get Swiss meringue buttercream.
I used to make this cake as a child. We never typically had powdered sugar in my house so the 7 minute frosting was the way to go. It’s also called boiled frosting. It tastes like a cross between meringue and marshmallow whip to me.
My grandma would make a very similar 7 minute frosting for her Devil's Food Sheet Cake. She'd spread it on smooth, than drizzle melted unsweetened chocolate over it. The bitter/sweet of the frosting/drizzle paired perfectly with Devil's Food.
The meringue that is cooked like this over the steam is called Swiss meringue, and it is beautiful that shine that you got! I love your channel, I just discovered you looking for a good recipe for Hash Browns. Greetings from Argentina!!! :)
My husband’s favorite cake is yellow cake with a lemon pie filling between the cakes (2 layer, although I will often cut the cakes in half, making it a 4 layer cake with lemon filling between each layer)and frosted with 7 minute frosting. I use corn syrup without the cream of tarter. This allows the frosting to get a divinity esk type layer over the frosting. His absolute favorite!
I wouldn’t have covered those beautiful sides! And wonder how it pipes…?? Anyone? This sounds absolutely delicious… even more so with a bit of almond as in the original recipe! The first time Emmy and I haven’t agreed! 😝 right up my alley.
My great-grandmother would use 7 minute frosting on her homemade angel food cakes and then sprinkle lightly with coconut flakes ☺️ she also used it on her coconut cakes- many memories revolving around those two cakes from my childhood when we’d go visit in the summer!
7 minute frosting easily tints with food coloring. You can also use any extracts to easily make the flavored frosting. When your cake comes out slightly domed, turn it upside down on parchment paper in a sheet pan while still warm and it will flatten that dome as it cools.
7 Minute frosting was what my mom always put on my brothers and my birthday cakes back in the 60's and 70's. I have made it once and almost forgot about it until now, I just may have to make myself a cake with that sweet, delectable frosting again.
That's what is called Swiss meringue. Beating egg whites and adding granulated sugar is French meringue. Heating the sugar up to soft ball stage before beating it into the egg whites is Italian meringue.
I was raised up by Mennonites at Sunday school when I had an abusive family, and it's so special to me to remember them and their food! Ive started covering my hair sometimes recently because it reminds me fondly of those women and reminds me to always love all people ☺️
I was brought up with this frosting. My mom used it on angel food cake and liked to drizzle melted semisweet chocolate around the edge of the top and dripping down the sides. Delicious and beautiful. I haven't made it in many years but you have reminded me of it and there is nothing like it!
I'm praying this is the frosting my grandmother made. She and I are both from Cleveland, Ohio. She called it boiled frosting. It reminded me of marshmellows. But it didn't dry out like they did. Thank you, thank you, thank you! I've been looking for this recipe for 45 years! No kidding. Grandma always put it on her lamb cakes for Easter. I'm so excited about this one.
Emmy have you ever made Boston cream pie, baked Alaska or tres leche cakes? They're all so yummy - would love to see you do one of those or all of them at some point. ❤️
A recipe I will be trying today! Ive always found putting the larger cake on bottom works the best. It helps prevent the cake top layer from falling. The cake is more stable when you work with gravity. Thank you for sharing this recipe!!
This was our birthday cake frosting growing up, regardless of the type of cake ordered by the celebrant. Because it’s so beautiful & so easy to sculpt! Our recipe was old and didn’t have corn syrup, but otherwise same. History: it was also known as White Mountain frosting, I always thought it was because of how high you can pile it 🙂
I have made 7-minute frosting since I was a kid It was my father's favorite his grandmother used to make it and put it on a simple chocolate cake that is also in that cookbook slightly changed from the way it was taught to me by my grandmother.
My granny would always make a strawberry cake for every special occasion or family get together. She had perfected the 7 minute icing. She would use strawberry juice instead of water and stir in dehydrated strawberries after it cooked. I miss her cooking so much! She’s been gone for 19 years.
Sounds delicious 😍 I miss my grandma's cooking too!
What a great idea! Grandmothers are so inspirational! I miss mine too.
That sounds amazing. Lucky u for having that type of grandma
Sounds like a wonderful memory 💕
sorry for your lost I miss my grandma too 🙏🏻❤️💯🕊️
I'm the Sarah that sent you the book and every time you post a video with one of the recipes, I fully geek out.
Thank you for all your content. As a millenial, you take me back to a vibe that's something like the best days of late 90s/early 2000s PBS cooking shows, when I'm on summer break at my Gramma's house. Those Martha Stewart Living days. ❤
DUDE! Thank you for sending our Emmy the most unique cook book ever. The recipes provided from the book is so interesting and the history behind it is exciting. :)
So nice of you! Thanks!
Thank you for sending her the book!
My grandmother gave me that book back in 1998. It is one of my most treasured possessions. My spiral-bound copy is very "used"; the cover is almost black and many of the pages are stained. I love the photos it. Such a great cookbook for amateurs and professionals alike! Thank you for sending it to Emmy!
Sarah, your kind gesture of sending Emmy that book made me buy one also (and I LOVE it!!!!). It’s such a great book that I bought my two girls and my son, & my niece their own copies too! I just wanted to thank you for my own Mennonite cooking journey. Many thanks from Australia 🇦🇺❤️✌️
As someone struggling with an eating disorder, I appreciate Emmy and her attitude towards food. Not once in my years of watching her have I heard her call something "unhealthy" or "bad for you," which you don't see much from cooks on youtube. i know i can always come back to watch it and not risk getting triggered and having to click off the video. keep it up Emmy, you really are making tons of people a little bit happier.
edit: sorry if i happened to trigger anyone in the comments, that's just my experience and my heart goes out to anyone who has the same struggles:)
As someone with ED issues as well, this has never been lost on me
Exactly. She's never been preachy about things, just her personal take. I know there's quite a few vids of hers where something wasn't up to her taste, like the canned bacon. Even there, she gave all the information so that the viewers could test for themselves, if they so desired, since different people like different flavors and mouth feels when it comes to food.
It's indeed superb to have non judgemental videos, just a nice, cozy: here is this nice meal I made.
Def agree with you ,I struggle with ED too and I love watching her because it's interesting and sometimes weird 🤭"Even if I don't like the recipe" and Emmy is so down to earth.
@@shmungus6035 Are you joking? Read the room...
My mom is 82yrs old. She used to make me a swan shaped birthday cake with 7 minute frosting covered in coconut when I was young. It was sooo delicious! She has dementia now so I will never have it again. Thank you for the memories!
Blessings to you and your mom.
Many of our family recipes were never written down since my grandmother couldn't read or write. We were all taught to cook by doing it and eyeing most recipes, except in baking, but still nothing written down. Ive asked my mom in the last 10 years to please start writing some of her recipes down but she feigned she didn't remember because she just didn't feel like it. She's 86 now and doesn't remember most of them. But 6 years ago I started writing down all my family's favorite recipes in a book. My sons all know the recipes they like that I would make but I figured I'd write them down in case my sons or grandchildren want to recreate them when I'm no longer around to ask. I think its a good thing to write down recipes to ensure they'll go to future generations.
@BethMarie Can you make one for your Mom? It's amazing to see what stirs memories in Alzhiemers patients. Best wishes to you
My mom had dementia. She couldn't tell me her recipes, but she could make them. If your mom is strong enough to get around, she may be able to show you.
What a blessing to you.
My sister, age 71 & I, age 65 were trying to remember the name of the glossy frosting our mother use to make and here you are making it! Use to watch you with my Granddaughter when you were in Japan. She's grown but I continue to watch! When she visits we still watch together!
Mary Emma Showalter (author of this cookbook) was my great aunt, and I just wanted to let you know that we called her Aunt Emmy! So fun to see you highlighting her cookbook. Some other fun recipes you might try are vinegar candy, apple pandowdy, and porcupine balls.
I bought this book years ago and have used it and recommended it.
Seeing so many people recall stories of their grandma or mom making this for them gives me so much joy, I’m glad they were able to find this video! 🥺😭💛
Emmmmmmmyyyy thank you so much for posting this recipe, specifically the 7 minute frosting!!! I used to have it as my birthday cake frosting every year growing up and since my grandmother passed I couldn't remember the name of it. You have no idea how grateful I am to have this piece of knowledge back.
Me also. Happy memories from the 1960's for me. My grandma called it boiled frosting.
Great smile miss Rosewater
Seven minute frosting is what my mama always frosted her coconut cake with, then she would cover it with plenty of shredded coconut. 😋 Best cake ever! Aahhh! Now I want to bake Mama's coconut cake! 😯 wait, my birthday is coming up in 7 days. 😁 perfect excuse for a cake. Yay! 👍
I think the seven-minute frosting it's also known as Italian meringue. It is like homemade FluffERNutter spread.
Happy early birthday! ❤️
@@nancysiciliana3387 Similar. Italian meringue has you drizzle in a hot sugar syrup into the already beaten egg whites. 7M frosting is Swiss Meringue.
That's what I remember my Mom's Swiss meringue frosting topped with coconut flakes, it was absolutely delicious!🥥
You know what? I have shreeded coconut and summertime is here. Perfect time to make a coconut cake 🥥
That is the classic frosting for a coconut cake. Just press handfuls of shredded coconut all over it, With or without lemon curd between the layers. Some sliced fresh strawberries would be good in the middle, too, although it will only keep for a day or two.
thats exactly what it is, i couldnt put my finger on what kinda frosting it reminded me of
@@StandingTALL4now Looks a lot like what is also known as "Italian Frosting". My grandmother used to make it for her coconut cake. It's not made over a double boiler though. You whisk in hot simple syrup to whipped egg whites.
That’s what I was thinking! Looks just like my Maw Maw’s coconut cake she used to make!
You're a mind reader, Mr. Tidwell. I was going to say it's the basis for a coconut cake. And would be fantastic w/strawberries in the middle, & adorning the top.
@@ChrisieCouncil My grandma used to make it, too, and sometimes my mom would.
From what I can tell, this is essentially Swiss meringue. Love it when something is both a fancy culinary skill and a traditional baking tip.
Right, I think the only thing it’s missing is the butter.
Yeah exactly
@@justcocoatv2336 you're thinking of Swiss meringue buttercream. Before you add butter when making Swiss meringue buttercream, you make Swiss meringue :)
This is what I was trying to remember! I once made cupcakes with Swiss meringue buttercream which proceeded to melt in the heat much to my disappointment lol. Still tasted amazing bit it didn't hold the piping swirls I'd spent ages doing. I haven't done it since, probably 15 years now!
That's what I thought because Swiss meringue frosting was my mother's favorite frosting on a cake. Yum
it looks like a meringue because it is a meringue.
7 minute frosting is my mom's favorite, so I have made this many, many times. Usually add the vanilla at the end when you take it off the heat, as the heat can cause some of the vanilla flavoring to lessen.
My mom received that cookbook as a wedding present in the 1950's when it was first published! I have it now and am thrilled to see Emmy use it quite often.
Oooo, what's your favorite recipe in it?
Emmy, in my Canadian family we use brown sugar for the boiled icing and put it on chocolate cake.
that sounds soooo delicious
I think that's the one we called sea foam frosting!
Yum! I love brown sugar frosting. I like to make my grandson a cinnamon cake with brown sugar frosting. That's his fave pop tart flavor too. He's 21 and it's still the same lol! 😉
I make it with brown sugar and maple flavoring for icing maple walnut chiffon cake. Dad's favorite!
@@tracygray2224 I love brown sugar frosting on spice cake. 7 minute frosting on chiffon cake. Add sprinkles for birthday cake.
The 7-minute frosting pairs particularly well with a dark, fudgy, chocolate cake. Looks stunning as layer cake, super easy as 9x13, carry in pan. Can melt some dark chocolate, w/a little butter, do some drips, or just dab on w/back of a teaspoon.
I always asked my mom for that as my birthday cake - this icing on her chocolate cake. Loved it. 😊
I bet this would be so delightful with fresh summer fruit with it 🥰 Especially with the sweet frosting, I bet something tart like raspberries would be wonderful.
Ohhhh. my. goodness! That would be so tasty.
I wonder if we could mix in some fresh strawberries of perhaps a tbsp or two of jam. I may need to try that.
Seven-minute frosting was my grandmother’s go-to frosting for most of her adult life. When I was a kid, I had countless pieces of cake covered with it. I never really thought about it being different from any other frosting until I was an adult and I wondered why I never saw cakes with that uniquely textured frosting. My grandmother had died and I had no idea what that sort of frosting was called to be able to look it up (this was pre-Internet so there were no search engines). My dad had no idea what that frosting was called, either; he had never heard his mother call it anything but "frosting."
One morning, I was watching some morning program and a chef was on making a cake. She made a seven-minute frosting and I immediately noticed that the final result looked like one of my grandmother’s cakes. I was in college so the next time I was in the big university library, I found where the old cookbooks were shelved and looked up "seven-minute frosting" in a couple of them. The recipes were all pretty much the same so I wrote one down and tried it out not too long after that. It was perfect, tasting exactly like what I remembered.
One thing I remembered my grandmother doing was covering angel food cake with a seven-minute frosting and then covering the frosting with flaked coconut. It stuck really well to the frosting and was cemented in place quite nicely when the frosting would set.
that was a really endearing story! thanks for sharing, and I'm happy you eventually found the frosting recipe!
@David G. Austin, it's also called Swiss Meringue frosting. My Mom made the exact same frosting when I was growing up. 🧁🍰
My sis, (now deceased) used to make pineapple cake with 7 min frosting, topped with coconut. After that cake was chilled, it was better than the finest gourmet ice cream! She knew how much I loved it and would usually have one ready for me to tear into, whenever we would visit. Thank you for bringing back a beautiful memory. I've noticed (during my long life) music and food has a way of touching our hearts, like nothing else! 👍💖
There's no better frosting for a coconut cake than the 7 Minute Frosting. It'm makes the best Coconut cake ever!
I've been making Seven Minute Frosting all my adult life (I'm 65) and was taught by my grandmother Bourgeois. It's a classic recipe also known as White Mountain Cream in many old New England Cookbooks. It's versatile in that one can substitute fruit juice for the water (as Kelli Wagner commented already) but there is also a chocolate version using cocoa powder. However, I must warn you that like the southern classic "Divinity", which is all egg-whites as well, don't attempt this on a very humid day! Also, as the frosting dries, like a pavlova, the surface of the frosting begins to crisp while remaining lovely and gooey below. Your example was perfectly done.
I never have trouble with divinity, the key is going up in temp 1-2 degrees for every 10 percent humidity. I can make it in the pouring rain like that
This frosting was the first frosting that Sis and I learned to make. It worked well on cupcakes and cakes. The thing that I like about it is when you bake a cake 2-3 days in advance of an event the frosting makes a hard shell and the cake doesn't dry out ! Tootles... Wade 😉
My FAVORITE frosting. Yellow cake + sliced bananas+ frosting = banana cake (or any fruit)
chocolate cake + cherries + frosting = black forest
white cake + ancel coconut filling + frosting + toasted coconut over the frosting + coconut cake
tip #1 frosting begins to set reheat in double boiler for a few seconds while beating.
tip #2 store frosted cake in a cool room or it will evaporate (actually it turns into a syrup and your cake will absorb it ) the cake will still taste great but it won't be pretty.
Yummm! It literally looks exactly like a picture of a vanilla cake from my grandmothers Betty Crocker cookbook from the 1950’s! When I was little I used to flip through her BC cookbook and I always thought that cake was the prettiest cake I ever saw. 🙂 I will be trying this!
Sometimes the simplest recipes are the best. :-) I've made 7 minute frosting many times. It's devine!
Just a FYI, you can make powdered sugar. Pour granulated sugar into a blender or food processor. Blend the sugar until it is a fine, fluffy powdered sugar. Great recipe, can’t wait to make it!
Did this very thing for my upstairs landlords. They needed powdered sugar, and were a bit dismayed that a store trip for that item might be up. So I put sugar in a smoothie blender, pulsed a few times, and took it upstairs. They thought I had a supply of the stuff (which technically, I did), until I told them how to do it. They're in their 70's, and ran their own diner for 20 some-odd years, but different people bring different things to the table. Honestly, they've probably forgotten more things than I'll ever know.
i love 7 minute frosting!! i recently learned a super easy method of making it using a stand mixer: you combine the ingredients in the bowl of the mixer & heat that over the double boiler while you use the whisk attachment (freehand) to stir the mixture until the sugar crystals completely dissolve & things start to get a little foamy. then you transfer the bowl & whisk attachment back to the mixer & whip it for 7 minutes. i was skeptical that it would work but it turned out perfect!! i think it’ll do it this way from now on
I do it this way to so I don't have to use two bowls since I don't have a hand mixer!
You took me back to 1972, my grandmother’s kitchen, making a “church supper cake” on a tight budget. Her’s was the favorite dessert that day. 🥰
seven minute frosting had always been a staple at my granny’s, moms and now my house, it’s so yum!!!
Can you tell me please what is the frosting texture like the second day? Does it get a thin little crisp outer layer like a meringue?
Absolutely beautiful looking cake! Tip: Put thicker layer on the bottom. You always want gravity working with you rather than against, if your layers are uneven you run the risk of them sliding apart, and the heavier top layer might squish out too much of the midlayer goodness.
Emmy you won't believe this but I have been praying for you to make this recipe for the frosting because this was my mother's favorite frosting and I couldn't remember the name of it. I can't remember anything except all of these egg whites and you just made my mother's favorite and I am so going to make this thank you so much.
Hey emmy. I’ve found some wild and exciting mock recipes in the Mennonite cookbook like mock turkey and mock mashed potatoes- but my favorite was mock raspberry jelly- it used tomatoes- you should try it!!!!
@Ba Gawk I know/ it’s really fun and easy
What? Mock raspberry jam? From tomatoes?!?!
@@theotherohlourdespadua1131 yep it uses tomatoes and it tastes pretty good. I made a video of it/ so tasty
@@JimsKitschKitchen what's the mock turkey made of? Maybe something similar to a mushroom
@@gemrock it wasn’t too good/ made from ground beef and cream of chicken and celery soup
Oh, my mom's family used to make boiled frosting for angelfish cake, with berry sauce. This brought up delicious memories.
Angel food? Unless you make angelfish cake, then please share your recipe. 😀
Oops...angel FOOD, not angelfish.
I've been looking for the old fashioned frosting recipe of my childhood.
This is it! I could tell from the moment I saw the SHINE! 🤩 I was describing the texture and flavor before you, so I KNOW this is it.
Thank you so much!!! 💓
I LOVE 7 min frosting! In our area, Atlantic Canada, we have Irving truck stops… for as long as I can remember they have sold the most amazing, moist, rich chocolate cake layered with 7 min frosting! It’s like family tradition to get and share a slice when stopping to eat. So so good!
Edit to add: you can also brown this icing with a torch or under the broiler… just saying 😋
Omigosh this unlocked a childhood memory, I've totally had this cake before in small town Alberta where we have some Mennonite communities
Alberta Canada 😁
I haven't seen a cake like that in years ! Now that's a cake !
When I was a kid my mom would make me a dark chocolate cake from scratch with 7 minute frosting. She didn’t use cream of tarter though. It was soooo good. After sitting a bit the frosting got a bit crisp on the outside, while staying gooey underneath. Delicious.
My mother used to make this frosting when I was growing up. It was my (and my siblings) absolute favorite! She always made it with a chocolate cake from scratch. She called it "boiled frosting" but we kids called it marshmallow frosting.
I love that fronting! It's so easy and affordable and you can actually make it with ONLY the egg whites and sugar! It's called a Swiss Meringue.
You just mix that egg whites over the steam until the sugar cristals are dissolved, and then you beat it off the heat till it gets fluffy. Never saw it with the tartar and corn syrup added. So it's even more simple.
Something you can do to make it look even better and funcier is to use a blowtorch to caramelize and brown the icing tips. Or you can put in the oven real quick with the grill mode on.
The tartar is just to stabilize the egg white foam and the corn syrup is just another form of sugar, an invert sugar in fact.
I love 7-minute frosting which used to top my grandmother's "Chip Chocolate" cake. I've made it and believe the corn syrup is what yields the great shine. From year's past, I recall the frosting getting a thin crust of sorts after a day (if any cake is actually left), yielding yet one more textural factor which adds to its delicious appeal.
You should list the cookbooks you use on your amazon shopping list! I love seeing what you're inspired by
Wow- I love white cake,and that cake looks delicious!That would be a good wedding cake for a very small wedding,too.
8:13 Congrats Emmy for releasing your first gardening book in it! Proud of you.......❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Yea!! I had no idea she was a gardener. Emmy you should give us some gardening videos!
When I want to bake a treat for my sisters I often make the 7 Minute Frosting. It was such a favorite from our childhood but we rarely had it
My Grandma made my birthday cake every year, homemade chocolate cake with seafoam frosting, which is actually 7 minute frosting using brown sugar instead of granulated sugar!! My absolute favorite cake and frosting, but I would eat it the next day because the sugar in the frosting would get gritty and crunchy and I loved it!!!!
My mother always paired this with 1-2-3-4 Egg Cake. She taught me how to make it and said I made it better than she did, so that was my job from then on when she was making cakes. Her recipe did not use corn syrup. For years this topped my birthday cake. Chocolate cake with this icing, covered in coconut. It was like a giant Sno Ball. Miss you, Mom. Also a good tip with this icing when making a 2 layer cake is to secure the layers with a few wooden toothpicks pushed down through the top before icing the cake, otherwise it -can- slip, especially on a warm day.
Wychwood, would you mind saying more about what a 1-2-3-4 egg cake is? (I’m a newbie at this, so forgive me if this is a silly question.)
Absolutely love 7 minute icing! My mom made it all the time and then put coconut all over the cake. I've made it and I have also made SEAFOAM ICING!!!! It's made the same way but with brown sugar and tastes like caramel and it delicious on homemade chocolate cake. Nothing is better than the old time classics.
Looks just like the cake and frosting my grandmother used to make! Her cakes were always so delicious
Whip it, whip it good. My mother made 7 minute frosting for all her cakes. It was my father's favorite.
Yes the whip it statement! I love these.
You can make powdered sugar from granulated by putting it in a blender or food processor
Emmy its Swiss Merrienge I know i misspelled. some soft butter and you have amazing frosting. You can that 7 minute frosting anyway you want. DELISH
If you substitute brown sugar for white, you get sea foam frosting. It’s good with a chocolate cake. If you really want to get fancy, drizzle some melted chocolate along the top edge and let it run down the sides.
My mountain family made the cake, and though we hate the taste of artificial almond, a tiny dash of amaretto and/or a dash of cardamom with the vanilla does make guests wonder, "What's in this awesome cake?" Because shortening and oil are both 100% fat (as opposed to butter which is only about 15%) AND because I never seem to have Crisco in my house, I use an equal amount of canola oil to replace the shortening. This means I can whip this cake up whenever I want. Like chocolate? According to mythology, where the Devil dwells is hot, so if you want a Devil's Food cake, add 1/4 cup cocoa powder to your dry ingredients and use hot tap water instead of iced. Regarding the 7M frosting: for your next kid's party... hand out unfrosted cup cakes in a variety of flavors, have a big bowl of 7M frosting for them to dip their cupcakes into, and then have bowls of sprinkles, nuts, cookie crumbs, etc (all with spoons for health reasons), to put on top. INSTANT CUPCAKE PARTU!!! Finally, if you want that s'mores taste of scorched marshmallow, get out your mini blow torch that we all bought that one time for creme brûlée (or making our holiday Turkey or goose look even more professional), and lightly toast the 7-minute frosting. THANK YOU THANK YOU THANK YOU for reminding me of two great recipes (3 if you count the Devil's Food rendition) from my childhood that I am now returning to front and center in my active wheelhouse)!!!!
Great idea’s, thanks for sharing 😌🙏🏾
I always requested that my childhood birthday cake be "hand me down chocolate cake with fluffy white frosting." I'm confident this 7 minute frosting is the same stuff. Thank you for triggering the lovely memories!
7 minute frosting was my goto when i baked a lot. i used to make a chocolate malt cake with an almond mocha frosting. it was fabulous.
I never have powder auger either. I just make it as I need it. I put my granular sugar in the blender turn it on high and it turns into powder sugar. Hope this helps. I love watching you.
I love your technique of putting parchment paper under the cake before frosting!
Mennonite recipe books are awesome. Some of my favorite foods are from those collections. I also have several family recipes handed for generation's of Mennonite mothers to daughters, some have not been written down, but I'm teaching them to my kids. Today my 10 year old son is helping make Somma Borscht, a soup made with potato and smoked farmer sausage. He loves the knife work for cubing all the potatoes, 😅😊
That sounds delicious! Do you make your own sausage?
@@brucetidwell7715 I learned to make my own sausage as a teen, but my local mennonite butcher always has them available, so now we rarely make our own. We are teaching our children to do it too. Also the kids all know how to chop, defeather, gut and clean, and cook a chicken, from our own back yard, and turn it into a mennonite chicken noodle soup. They know how to bake fresh buns, my 7 year old daughter loves the punch down step. You know, all the fun stuff. Tomorrow we are having watermelon with rollkuchen, because every true mennonite knows you can't eat watermelon without them. 😋 😆
@@zanleekain117 That is great! Everybody ought to be self sufficient at some appropriate level. I grew up in an ordinary suburban family but my mother still insisted that my brothers and I learn to wash clothes, sew on buttons and take up pants hems, and at least do basic cooking. We all ended up learning far more than basic cooking. I love homesteading and do everything for myself that I practically can. I just googled and, apparently, there is a small Amish community in GA, but far out in the country so no farmer sausage for me.
@@brucetidwell7715 Sounds like you had a great childhood.
Cheers
You HAVE to make Shoo-Fly Pie next!! A Mennonite classic!!💕
Hi Emmy! I find using a kitchen scale the answer to getting the perfectly equal sizes of two or more layers. I often use this method when doubling banana or zucchini bread. It can be difficult to eyeball when trying to guess sizes.
Yes, a lot of southern women sprinkled coconut over the frosting. It was traditional . It is also known as Swiss merengue. .
I kinda like when that type of frosting hardens a bit and sets. Ends up being almost a bit crispy on the outside.. like a candy coating. More resistance to the tooth, but still fluffy inside. Very satisfying mouth-feel. Mmm!!
Emmy, thank you for everything you do. I lost my mom a year ago and it had been so hard to keep going. Your channel is wonderful and I hope you know how much joy you bring to people.
Your friend, Hector Serna
My mom started teaching me to bake when I was about 7 or 8 from her Good Housekeeping cookbook. We did a cake with 7 minute frosting when I was 8 or 9. Keep in mind she is just supervising. We didn't have a lightweight hand mixer but a stand mixer you could remove the head from that was pretty heavy. I think I made it 4 minutes before I had to beg her to take over. That was the last time we baked together, from then on I just did it on my own. It's been 59 years since I made that frosting, I think I'll try making it again 😊
The 7 minute frosting is more traditionally (or at least, when I studied patisserie) known as Swiss Meringue! You can use it as a base for buttercream (once you've reached stiff peaks, you take it off the heat and beat in butter) but other uses include lemon meringue pies and coconut cakes!
There's a bakery nearby that makes 'custard twists.' It's basically sweetened bread twists with custard throughout. On top, they add swiss meringue and pat down shredded coconut on top! It is SO GOOD!
I thought the 7 minute frosting sounded familiar but as soon as I saw it completed, I knew it was what my Mom used to make. There's no other frosting that has that shine lol
When I was a child, 7-minute frosting was my favorite icing!! My mother hated making it, 😄 so it was a rare treat! It's so light and creamy! I haven't had it in years though.
Can you just describe everything?? It's like I can taste that cake! 💓 It's beautiful 😍 good job
The 7-Minute frosting looks amazing with an Allegretti drizzle, which is a square of unsweet chocolate mixed with a little shortening or butter and melted over a double boiler, then drizzled along the edge of the top of the cake. It's looks really dramatic.
I make Seafoam Frosting which is 7 minute frosting made with brown sugar. So yummy!
We called it Boiled Icing (same thing), I haven't made it in years. Egg white based things are tricky in hot, humid Florida.
My mom always frosted our birthday cakes with seven-minute frosting. My favorite was cake was a lemony apricot-nectar cake with seven minute frosting. So yummy. Thanks for taking me back. Might have to make that cake and the icing soon!
My father & brother’s favorite birthday cake used that frosting. Their version used devil’s food cake and drizzled melted unsweetened baking chocolate with a bit of “oleo” mixed in over the top and sides. The baking chocolate counteracts the too sweet nature of the 7 minute frosting nicely.
As someone with menno heritage I was tickled to see you use this book! My grandma cooked the BEST food from what I suspect was a spiral-bound version of this cookbook. We just called it the mennonite cookbook. If you're interested in trying anymore things from it, perogies from scratch are a lot of work but very worth it. My favourite is the cottage cheese ones. My grandma used to make them very flat and fry them in lots of salty margarine (it was the 80s lol). My mom always loved the fruit perogies best.
i love 7 minute frosting. my favorite tho, is about the 3rd day, when it forms a crust over the top. as a kid i called it "scratchy frosting" . YUMMMMM
I love this recipe especially how I'm lactose intolerant!
You are the kindest, most endearing person on the ol' CZcams! Love ya Emmy!
I lived in GA for a year with my grandmother and there was large Mennonite community who ran a baked goods shop. I had a part time job at the local piggly wiggly and the main baker would always come in and buy cases of bakers chocolate. Their cakes were fire. We also had a large migrant community and one of the women I became friendly with had me ovr for dinner and the food was freaking amazing. I hated that small GA town (it was literally still segregated) but I met really interesting ppl at that store. I’d never heard of Mennonites before and I must have driven them crazy with all my questions.
7-minute frosting is awesome! It takes flavoring and color really well. AND, if you keep whipping it while adding pats of butter, you get Swiss meringue buttercream.
I used to make this cake as a child. We never typically had powdered sugar in my house so the 7 minute frosting was the way to go. It’s also called boiled frosting. It tastes like a cross between meringue and marshmallow whip to me.
Hi Emmy! We used to make this cake at Christmas and decorated it with sugar snowflakes ❄️
My grandma would make a very similar 7 minute frosting for her Devil's Food Sheet Cake. She'd spread it on smooth, than drizzle melted unsweetened chocolate over it. The bitter/sweet of the frosting/drizzle paired perfectly with Devil's Food.
I like your lights 👍🏻
The meringue that is cooked like this over the steam is called Swiss meringue, and it is beautiful that shine that you got!
I love your channel, I just discovered you looking for a good recipe for Hash Browns. Greetings from Argentina!!! :)
My husband’s favorite cake is yellow cake with a lemon pie filling between the cakes (2 layer, although I will often cut the cakes in half, making it a 4 layer cake with lemon filling between each layer)and frosted with 7 minute frosting. I use corn syrup without the cream of tarter. This allows the frosting to get a divinity esk type layer over the frosting. His absolute favorite!
I wouldn’t have covered those beautiful sides! And wonder how it pipes…?? Anyone? This sounds absolutely delicious… even more so with a bit of almond as in the original recipe! The first time Emmy and I haven’t agreed! 😝 right up my alley.
My great-grandmother would use 7 minute frosting on her homemade angel food cakes and then sprinkle lightly with coconut flakes ☺️ she also used it on her coconut cakes- many memories revolving around those two cakes from my childhood when we’d go visit in the summer!
That is one beautiful cake. I remember my Mom making 7 minute frosting
So did my mom only with chocolate cake.
7 minute frosting easily tints with food coloring. You can also use any extracts to easily make the flavored frosting. When your cake comes out slightly domed, turn it upside down on parchment paper in a sheet pan while still warm and it will flatten that dome as it cools.
7 Minute frosting was what my mom always put on my brothers and my birthday cakes back in the 60's and 70's. I have made it once and almost forgot about it until now, I just may have to make myself a cake with that sweet, delectable frosting again.
That's what is called Swiss meringue. Beating egg whites and adding granulated sugar is French meringue. Heating the sugar up to soft ball stage before beating it into the egg whites is Italian meringue.
I was raised up by Mennonites at Sunday school when I had an abusive family, and it's so special to me to remember them and their food! Ive started covering my hair sometimes recently because it reminds me fondly of those women and reminds me to always love all people ☺️
I was brought up with this frosting. My mom used it on angel food cake and liked to drizzle melted semisweet chocolate around the edge of the top and dripping down the sides. Delicious and beautiful. I haven't made it in many years but you have reminded me of it and there is nothing like it!
You can use a kitchen torch to give it golden brown highlights too, if you want. It's also the best frosting for adding coconut to for a coconut cake.
7 minute frosting is my favourite. My mom use to make my birthday cakes with it. Rainbow angel food cake with 7 min frosting is the best.
I'm praying this is the frosting my grandmother made. She and I are both from Cleveland, Ohio. She called it boiled frosting. It reminded me of marshmellows. But it didn't dry out like they did.
Thank you, thank you, thank you! I've been looking for this recipe for 45 years! No kidding. Grandma always put it on her lamb cakes for Easter. I'm so excited about this one.
Emmy have you ever made Boston cream pie, baked Alaska or tres leche cakes? They're all so yummy - would love to see you do one of those or all of them at some point. ❤️
A recipe I will be trying today! Ive always found putting the larger cake on bottom works the best. It helps prevent the cake top layer from falling. The cake is more stable when you work with gravity. Thank you for sharing this recipe!!
This was our birthday cake frosting growing up, regardless of the type of cake ordered by the celebrant. Because it’s so beautiful & so easy to sculpt! Our recipe was old and didn’t have corn syrup, but otherwise same. History: it was also known as White Mountain frosting, I always thought it was because of how high you can pile it 🙂
That’s the frosting recipe I use for my coconut cake. It’s old fashioned and delicious.
Congratulations on the gardening book.🎉
The cake looked delicious...the frosting looked amazing.😋
I use immersion blender for all my cakes. It’s amazing! You can even save custard with it if it clumped too.
I have made 7-minute frosting since I was a kid It was my father's favorite his grandmother used to make it and put it on a simple chocolate cake that is also in that cookbook slightly changed from the way it was taught to me by my grandmother.