Did you say that your mom made a frosting/icing that was crunchy on the outside? Is this, Michelle's, 7 minute frosting here that you are referring to? If so, I think you answered my question to her?
Elias. I believe y’all are talking about a Pavlova. It’s a beautiful dessert too that looks very similar but that sets up and dries and gets crunchy. This icing will set up and get stiff but never crunchy. I believe if y’all will Google Pavlova, that is your answer. 😃❤️
Awww, I’m so so glad!! If you have any questions or any other requests please let me know. If you watch my yellow cake recipe and do the same modifications to a Duncan Hines devil’s food cake mix, you can jack it up too for the cake. Makes it so moist!! But add a Jello Pudding chocolate fudge instant jello instead of just chocolate. Better flavor, especially with the 7 min icing. So glad this helps!! Here’s the video for Yellow Cake. If you’re needing such a thing. If not then please let me know what you think of the icing. ❤️ Happy Birthday to your mom!! Delicious, Moist and Easy Vanilla Cake Layers or Yellow Cake ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--M1Pwh1L0yc.html
This brought back lovely memories of when I was a child and my grandmother used to serve us devil's food cake with this marshmallow frosting. Thanks for sharing this recipe with all of us. Will definitely make for my grandchildren. I like the hint of 5 egg whites instead of three. That makes sense and I I will do that for sure. I am happy I found your channel. You are helping lots of people with your amazing recipes.
You have totally Made my day!! ❤️💕 thank you so much and I truly appreciate your taking the time to say such sweet things. This is one of my very favorite things Indeed!! 😁💕 Your grandchildren are very blessed!!
My Mama called this Karo syrup icing. I got a lot of her old recipes. Why she called it that not sure, maybe her Mom did. I love your icing. I did your 🍫 chocolate. All your recipes are yummy.
You’re just the sweetest thing! Thank you so much. Everything I make and do a video of I serve and feed my family and most of the time they are very treasured recipes that have been fixed way before I was born and handed down. I have three more filmed, and I hope to get time this weekend to finish editing them and start uploading them soon. One of them is another cake recipe. Please subscribe so you’ll be notified when they are loaded. ❤️😃
@@jennifermiller7813 Jennifer, there is seafoam divinity candy that I make that has Karo syrup in it. Check out that video and see what you think. If you don’t cook it as long as I do for Candy, it could possibly be icing as well I think.
I have written to you in the past about your frosting/icing mixture. Is your recipe here for an icing also known as White Mountain Frosting? I'm sure you'll remember me asking you if this, (your) icing recipe, when fully set, if let to set (dry) and left alone for a few hours to firm up and if and when it's finally dry/set up on the cake after a few hours did it have a little slight crunch to it? I'm sorry for bugging you again about this, but I really think that your icing here is the one that when set, and dry, after having had some time to set itself up on the cake, ie., a few hours without touching it. I really think that your recipe is the one. You probably think I'm crazy, but my mother would make a cake with icing just like yours, but after it was spread on the cake, and had time to set for more than four hours, it would render a slightly crunchy texture and so, so sweet, yet with a little crunch to it. I have had some other friends say that their cakes when they were children, their mothers would make them the same frosting on their cakes and it too, would also be slightly crunchy after each little bite. Thank you, and what are your thoughts once more on my question, as my friends also ask the same question. Thank you, I swear I'll never bother you again.😢 I promise, and I'm sorry. ❤❤❤ P.S. You are right, I am going to have to hide the cake like you told me long time ago! 😂😅😅😂 LOL is right!
Honey you are not bothering me at all. My suggestion is for you to make it and see for yourself. It does set up and get stiff. The next day it’s a bit crunchy. It has to do with the sugar crystals and the way it’s cooked. I’m not a chemist but here’s the ingredients and just beat the egg whites and cream of tartar until stiff peaks like in the video and then boil the sugar and water until it is about 235° F (about 113° C) on candy thermometer and then pour it while the mixer on low, into the egg whites and then turn to high and beat about 5 min and then add the vanilla extract and finish the last 2 min on medium high speed. It’s so delicious to me. 😃💕 Recipe 2 c sugar (400 grams) 1/4 c water (60 milliliters) 5 egg whites at room temp if possible 1/4 tsp cream of Tartar (1.4 grams) 1/2 tsp real Vanilla Extract, the best you can find in flavor and aroma. (2.5 ml) Also I’ve heard this icing called many things but whatever you call it just bake you a simple sheet cake and put some on top and see what you think. It’s not expensive to make. 😃💕 Again, thank you for watching!!
@@michellessouthernhomecooki5870 Dearest Michelle, thank you so much for responding! Your recipe is the one that I have been looking for. I know this to be true, because my mother would be able to set the cake aside for the next day, and as you said it in your comment right now, you said it would dry up a bit crunchy. That's it. The mystery is now not a mystery anymore. Thank you for your patience and understanding this crazy question of mine. Thank you, and take care. By the way, that caramel frosting you make looks so, so tasty!!! Thank 💕 you cake, sweets and treats Queen!🥰❤😋💖💯
I would definitely like to make a nice recipe but I don't understand the quantities of sugar, cream of tartar, corn syrup etc. Since it's an American dessert I find all the recipes with these measurements, I follow recipes with grams not with cups.
I’ll be very happy to convert them. When I started I only anticipated local friends watching and had no idea I’d reach people in other countries at all. Give Me a bit to look up the different amounts. I will post them in the description under the title. I think it says ..more now and not description but it will be there soon. ❤️😃 Thank you so much!! I’m thrilled you want to try. Honestly is it so delicious!! On a chocolate fudge cake is my favorite!! ❤️
I put the metric amounts in (metric gm, ml) Recipe 2 c sugar (400 grams) 1/4 c water (60 milliliters) 5 egg whites at room temp if possible 1/4 tsp cream of Tartar (1.4 grams) 1/2 tsp real Vanilla Extract, the best you can find in flavor and aroma. (2.5 ml) I hope this helps. ❤️😃🌸
thank you so much for your availability, you were very kind, I love egg whites whipped until stiff and the marshmallow flaffy is not easy to find in Italy, generally our cakes are filled with creme, signature cream, maecarpone but rarely with marshmallow egg white, let's try Italian meringue which however is cooked in the oven and is crumbly, I would actually like to make some marshmallow treats covered in dark chocolate. Thanks again 😋😋😋
The Cake layers should be cool. The icing is applied after beating 7 min. When it cools completely you cannot spread it. So you have a few minutes to put on the cake and get it like you want it. 😄❤️ Does that help?
It’s best eaten the same day but it’s still good the next day. It doesn’t need refrigeration. When I’m making a chocolate fudge cake I’ll cool the layers and make the icing in the morning and serve the cake at lunch or supper.
You can still make it, it will taste delicious but the cream of Tartar helps to keep it stabilized and lasting longer. I’ve made it plenty of times without it. Try and see.
My Mom made this icing and used it on her strawberry cakes. A really good friend of mine has ben trying to duplicate her recipe for a few years now and I just sent this link to her as it looks the closest to Moms. I have a copy of Mom's original recipe but my friend has just not been able to completely get the texture of the icing down pat. So hopefully this will be the trick!!
Aww, I’m so happy you found it and please let me know how it goes for you all. It certainly is delicious!! May I please ask you how your mom’s strawberry cake was assembled, as in first this flavored layer cake, then the strawberry filling and then another layer, repeat for 3 or 4 layers total? You’ve given me an idea. Strawberry season is about over here due to the rain and cool weather but I can still get nice ones at Fresh Market in Greenville and I’ll have to try the idea you’ve given me. Thank you so much for the inspiration. May I please ask your mom’s first name?
@@michellessouthernhomecooki5870 plain white duncan hines cake mix, she did the round cakes. made 4 layers from a couple of box mixes. cake layer(cooled very well) drizzled a small amount of juice from strawberries that had been mixed with sugar a day earlier, then a layer of strawberries, then a layer of icing on top of the strawberries, then next layer of cake. repeat till assembled. then iced the whole cake and placed strawberries on top. I live in the Winston Salem area of NC so I can relate to the season..
Yummy!!! 💕❤️ Thank you so much for sharing!! My sister lived in Lewisville ages ago and we loved going to Tanglewood at Christmas back then. We were up in Winston Salem seeing Paul McCartney last year and had a marvelous time (after finally getting there and getting parked, oh my gosh how awfully that wasn’t planned) but I love going there and to Mt Airy as well. Waving to you from near Little Washington. We’d love to have you visit here. 💕 Thank you again!!
Thank you for your recipe. I have a question for you regarding your recipe. Does it dry up on our cooled cakes, hard like divinity? My mother made a cake when I was a child, and the icing would get hard like divinity. Is your recipe like what I'm talking about? I wish for that taste again. Thank you in advance for your response. I'm subscribed and ready to learn from you and your recipes as well.
Hello!! I have thought a while before responding. While I’ve never made a poured cooked “Divinity” type icing but think it certainly could be done but I’d start with the Divinity candy recipe and look at modifying that. You’ve given me a challenge! I have questions though. What flavor cake and it was a sheet cake or round layer? Did it have pecans in it or sprinkled on top? When you cut into it the outside was hard but inside soft like Divinity candy? This icing recipe here for 7 minute icing does set but is never hard. It isn’t cooked to that stage but it’s so yummy. But as I totally love Divinity, I’m ready for your answers to my questions so I can get on it. I’m cooking for an event this weekend and can try it out. Thanks!! 😃❤️
@@michellessouthernhomecooki5870 oh my goodness,, thank you so much for responding to my question. OK, the cake was round and was always a 4 or even 5 layer cake. The filling in between the layers was a homemade classic pastry cream with thinly sliced almonds in it. The cake was not chocolate, it was just a plain yellow cake. All of these things were homemade too. She would always color the icing either a light blue or light pink. I have the recipe for the pastry cream, with the paper-thin sliced almonds, but that is The icing was hard on the outside, but very soft on the inside. That's all I can find. I've looked high and low for the rest of the recipes, but can't find the pages. The recipes came from a cookbook from Spain, but many pages have been lost in life's shuffles. Well, I would just thank you for your thoughts on my question. I would appreciate anything you could throw my way. Have a wonderful function/party your going to attend, and Cheers Michelle!
Michelle, if you read Seashore girls remark, I think I got my answer. She said it was crunchy. Thats exactly what I should have told you. Well, is this recipe for your 7 minute frosting get crunchy on the outside too? I apologize for not telling you that my mother's frosting was crunchy too. Thank you and your subscriber for I think the answer. I hope you had a nice party the other day. Cheers to you and Seashore girl.
No, It sets up stiff but it’s not a crunchy meringue type icing. After reading your post again, I’m thinking the icing you’re speaking of is an Italian meringue that dries out on the outside. I’ve made Meringues that you dry in the oven on a very low temp. I bet if you ice the cake with a meringue it will set up. Google Pavlova. I think that is what you’re talking about. 😃❤️
Taken from search “Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. Wikipedia”
I put the metric amounts in (metric gm, ml) Recipe 2 c sugar (400 grams) 1/4 c water (60 milliliters) 5 egg whites at room temp if possible 1/4 tsp cream of Tartar (1.4 grams) 1/2 tsp real Vanilla Extract, the best you can find in flavor and aroma. (2.5 ml) I hope this helps. ❤️😃🌸
Unfortunately not. There’s a chemical reaction, which is the reason the sugar has to boil and reach that specific temperature range to turn out. Not for this exact icing, I’m sorry. But if you try it you’ll be hooked. Thank you for asking. 💕😁
Yes ma’am. It’s very popular. We’ve enjoyed it here for many years. Some folks are intimidated by it but hopefully I make it simple for folks. Thank you and Merry Christmas. Take care.
I’ve never tried actually but if I did I’d add just a tiny bit of the gel food coloring just after the vanilla in the last 2 minutes of beating it. I have used lemon juice instead of vanilla and put on top of lemon cake layers. Please let me know if you do it. The gel coloring is much thicker and more concentrated. Just use a toothpick to put a little. Now you’ve mentioned it I think I’ll try. Thanks.
It’s called 7 minute icing here in Eastern NC. Where are you from? 😀💕 But that’s why I included several titles for it because I have friends from different states that call it different titles. 😀 Whatever you call it, it’s really delicious to me. 🩷. What cake do you love to put it on?
My mom has frozen slices of her favorite cake and says it’s ok. I’ve never stored it in the refrigerator and rarely is there any left over so I’ve always made the icing the day I’m serving it. Lol. The fork, I’ve done!! 🤣🤣 Most of the time when no one was looking. 😁😁💕 Good one!!
You pour the boiling hot sugar over and it cooks the whipped egg whites and the vanilla makes it taste like a vanilla fluffy marshmallow whip to me. I’m so sorry you didn’t care for it. Not everything is for everyone. After beating with the hot sugar mixture it isn’t raw. Again everyone has differing tastes. Was it fluffy and would stand up in peaks? The egg whites were beaten stiff when you added the hot boiling sugar water? I’m not sure what’s wrong other than it may not be your cup of tea. Again I’m so sorry. The only other thing I’ve heard about it was that it was very sweet. Other than that I’d say 98% of folks adore it. 💕 I wish you the best. Thank you for trying it.
@@michellessouthernhomecooki5870 thanks for responding. Everything about it was perfect except for the raw egg smell. I was wondering if I didn't beat it enough. I just made it again but I heated the egg and sugar over the double boiler this time. It still smelt raw but I put a teaspoon or so of lime juice and it smelt better. However the sugar never melted sufficiently using this method. I will try again because your recipe is what my Mom used to use in the 70's when she couldn't afford icing sugar 😁😊
@kmbn1967 do you have a candy thermometer, try cooking the sugar water a bit higher and beat the egg whites completely stiff and dry. I will stay with you and try to help you with it as long as you want to try. 💕
