Monday, April 30, 2012

Uncle Alton's Seven Minute Frosting

Eek! It's been far too long since I posted, especially considering I know you're just patting your foot waiting on this dang frosting. Probably had to go on and eat your cake without frosting altogether by this point. So sorry. I take full responsibility. Thank goodness that cake is good enough to stand on its own...

But we want more than good. We want life-changing. So, with no further digression....drum roll....


Uncle Alton's Seven Minute Frosting


3 large egg whites
12 ounces sugar, approximately 1 3/4 cups
1/3 cup coconut water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
Grated coconut from 1 coconut, approximately 8 to 10 ounces

 Boil 1 quart of water in a large saucepan, then reduce the heat to medium. If you've read the Swiss Buttercream entry, you know I mention there that "the water doesn't have to be simmering, it just needs to produce steam," or some such. Not the case here. This frosting requires more heat.

Combine egg whites, sugar, coconut water, cream of tartar, and salt in a metal bowl. I think you can also use glass, but I never have, and metal works well.

 Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed, 1 minute. 

Increase the speed to high and continue to beat for 5 minutes. 

If you've never made seven minute frosting before, be assured that it's just the easiest thing ever. If you're still feeling insecure, though, here's a link to Paula Deen's version of the stuff. Her recipe is different, but it's a good reference to get the idea of what the finished frosting should look like.

Your frosting will be thickening considerably.

Remove from the heat and add the coconut extract (store bought or homemade) and vanilla extract. Beat for 1final minute. 

Allow the frosting to sit for 5 minutes before using.


Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and cover with the remaining coconut. 

The best way to do the sides is to gently press the coconut into the frosting until no more will stick.

Refrigerate for at least 30 minutes before serving.

 One of the best things about this cake, apart from it's being so good it will make you weep, is that it can be dressed to suit just about any occasion. Although traditionally it's associated with Christmas, it's pure white, so you can customize it indefinitely. 

I made mine around Easter, so I dyed some of the coconut green and decorated with simple Easter candies.

That's that! Short and sweet. Thank y'all for coming to visit. Hope your project was a success!

Oh---don't forget to lick all the things :D

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