Jim’s birthday was the Sunday before we left on our trip and we had a really fun day watching football with friends and eating lots of really good food. I made the cake before we left and when we got home I still had to whip up the frosting. Thankfully, this recipe is so easy and if you have never tried a seven minute frosting you should really try it at least once.
Once I frosted the cake I let the girls put the sprinkles and candles on top. They think it’s marshmallow frosting so it really appeals to little ones, too! It gets really nice and fluffy and when it sits for a bit it has a crispy outside that is really nice. It’s not as sweet as buttercream and it goes wonderfully with a chocolate cake.
This is Jim’s favorite cake so now that I have made it a few times I can honestly say, it’s really simple to whip up. His mom made this for him when he was little so I am sure that is why he requests it now. It is very similar to the brown sugar frosting that we used in the spice cake last month. Typically you will need a double boiler, but this recipe has you add the melted sugar to the egg whites in your mixer so if you don’t have a double boiler no worries. A candy thermometer is helpful, but not completely necessary.
I used this chocolate cake again and it turned out really nice.
Enjoy!
- 1¾ cups sugar
- ½ cup water
- 4 egg whites, room temperature
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Bring sugar and water to a boil. Boil for 3-4 minutes or until a candy thermometer reads 242 degrees F (firm-ball stage). Meanwhile, beat egg whites and cream of tartar in a mixing bowl until foamy. Slowly pour in hot sugar mixture; continue to beat on high for 7 minutes or until stiff peaks form. Add vanilla. Continue beating until frosting reaches desired consistency, about 2 minutes.
