White Mountain Frosting Like Mama Used To Make

White Mountain Frosting, also known as Seven-Minute Frosting, is a classic, glossy, meringue-like frosting that is perfect for cakes, cupcakes, and other desserts. Its fluffy texture and marshmallow-like consistency make it a delightful addition to any baked treat. Here’s a step-by-step guide to making this timeless frosting from scratch like my mother always made.

Ingredients

• 3 large egg whites at room temperature
• 3 cups granulated sugar
• 1 cup water
• 1 teaspoon pure vanilla extract

Equipment

• Large Saucepan
• Electric stand mixer
• Candy thermometer (optional)

Instructions

1. Combine Ingredients: In a large saucepan, combine the sugar and water.
2. Heat the Mixture: Place the saucepan on the stovetop over high heat and bring to a full rolling boil. Cook on high while stirring or whisking almost constantly until the sugar dissolves and the mixture reaches the thread stage. If using a candy thermometer, it should reach about 128°F (53°C).
3. Prepare the Egg Whites: Separate the eggs and place the whites into a large mixing bowl. While sugar and water are cooking, beat the egg whites on high until they form stiff peaks. Turn the mixer off until needed.
4. Beat the Mixture: When sugar and water have reached the thread stage, turn the mixer back on to a low speed and beat the egg whites while slowly pouring the sugar water into the egg whites close to the beaters. Turn the mixer to a medium speed and beat until well blended.
5. Add Vanilla: Once the frosting has reached the desired consistency, add the vanilla extract and beat for another minute to incorporate it fully.
6. Use Immediately: White Mountain Frosting is best used immediately after preparation. Spread it on your cooled cake or cupcakes using a spatula or butter knife. You can also pipe it for a more decorative finish.

Tips for Success

• Egg Whites: Make sure no yolk gets into your egg whites, as any fat can prevent them from whipping properly. Eggs should be beaten at room temperature.
• Temperature: The mixture needs to reach the right temperature for the sugar to dissolve and reach the thread stage.
• Humidity: High humidity can affect the consistency of the frosting. If possible, make it on a dry day. This has often been considered an “old wives tale,” but it is now a proven fact that the humidity can affect many processes in cooking and canning, especially divinity candy, White Mountain frosting, and jelly.

Variations

• Flavored Frosting: Add different extracts (like almond or lemon) instead of vanilla for varied flavors.
• Colored Frosting: Add a few drops of food coloring towards the end of beating to achieve your desired color.
• Coconut Frosting: Top the frosting with coconut for a festive and delicious treat.

White Mountain Frosting is a versatile and elegant addition to any baker’s repertoire. Its light, airy texture and sweet flavor complement a wide variety of cakes and desserts, making it a favorite for many home bakers. Enjoy your homemade frosting!

Thanks for stoppin’ by!

Anne James

Anne James has a wealth of experience in a wide array of interests and is an expert in quilting, cooking, gardening, camping, mixing drinks (bartending), and making jelly.

Anne has a professional canning business, has been featured in the local newspaper as well as on the Hershey website, and has been her family canner for decades. Anyone growing up in the South knows that there is always a person in the family who has knowledge of the “old ways,” and this is exactly what Anne is.

With over 55 years of experience in these endeavors, she brings a level of hands-on knowledge that is hard to surpass. Amazingly, she doesn’t need to reference many resources due to her vast wealth of experience. She IS the source.

Anne wants nothing more than to pass on her extensive knowledge to the next generations, whether that be family or anyone visiting her website, her YouTube channel, or survivalfreedom.com.