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And don't use shortening--it does not give frosting the same consistency and will never get harder in the fridge--it … If you stop whisking it before it's really done, it may separate and become runny. It’s a popular mantra that we all tell ourselves going into a new year—vowing that... by Gretchen Lidicker | Trying to cut carbohydrates? The best fix is to beat on med-high to high with your whisk attachment while gently heating your mixing bowl with your hair dryer. Any ideas? While simpler buttercream frostings often become crusty or lose their shape in hot weather, seven-minute frosting stays crisp and attractive. Boil 1 quart of water in a large saucepan, then reduce the heat to medium. … Ask a Question Here are the questions asked by community members. Will the frosting get "hard" or "grainy" if I frost it a few hours before eating? Keep that mixer on until it reaches the consistency you like. The best fix is to beat on med-high to high with your whisk attachment while gently heating your mixing bowl with your hair dryer. Don't store the frosted cake in the refrigerator because the frosting becomes weepy. It’s commonly found atop coconut cakes or other holiday cake treasures but goes just as easily … Stir the mixture constantly until the thermometer reads 165 degrees. High humidity can sometimes cause problems with 7-minute frosting. Set a candy thermometer into the bowl. I use the same amount of icing sugar as I do butter. Helpful Tips for Making 7-Minute Frosting. If you take a moment to whisk together the sugar with the remaining ingredients it tends to dissolve more easily. It'll be about … And no, refrigeration won't help. Unfortunately, the reality is that when it comes to making this sugary confection, every step has the potential for disaster. Add some cream little by little if it’s still grainy. by Brianne Garrett | New year, new me. ", Copyright © 2020 Leaf Group Ltd., all rights reserved. Read on to see the answers provided by the ThriftyFun community or ask a new question. If the solution is disturbed--say by stirring, or an undissolved sugar crystal or other foreign particle getting into the solution--the sugar can rapidly come out of solution and form big crystals. Remove the bowl from the heat immediately. Remember there's no need to suffer through a frosting that tastes tooth … By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. I can't imagine how buttercream could get grainy, and if it is a cooked frosting, like seven minute or boiled frosting, than I think it would have been cooked too long, and that there would be nothing to do, but start over or serve it grainy. After this super-saturation point, things get dicey. What am I doing wrong? ALL RIGHTS RESERVED. Heat egg whites, sugar and corn syrup together and whisk them into a frenzy of sweet marshmallow delight. Make sure the beaters are free of any grease or debris or else, it will effect the … What did I do wrong? I let the butter whip a solid five minutes at least before adding any other elements, and then whip/beat the sugar in one cup at a time for about a minute each. Reply. This cooking temperature ensures that the frosting becomes thick and also destroys any harmful bacteria in the raw egg whites. Your butter may have been too cold, or you didn’t mix it enough. Seven-minute frosting's advantage is that it's fast, not long-lasting. Seven-minute frosting has been around since at least the early 1900s. You may unsubscribe at any time. Of course, if that wasn't enough sometimes I'd end up with broken, split or separated buttercream. Using the double boiler method, place the bowl over the top of rapidly boiling water, making sure that boiling water does not touch the bottom of the top bowl. This frosting tends to become hard and dense after a day or two. Homemade frosting is about 1000% better than the store-bought stuff. If butter is added too early, the warm … discussion from the Chowhound Home Cooking, Frosting food community. Julie Christensen is a food writer, caterer, and mom-chef. The water level should be 1 to 2 inches beneath the bowl. Set a double boiler on medium-low heat. Another method is to remove 1/4-1/3 of your mix and gently heat it in the microwave, and then return it to your mixing bowl and beat on med-high to high until your buttercream comes together. 1 teaspoon coconut extract. Finally I put the mixer on full speed (10) for 7 minutes. It felt like you’d only turned your back on that frosting or fresh whipped cream for two seconds, but when you returned, it was broken—watery, curdled, or grainy. I had planned on baking the cake on Friday morning and serving it Friday evening. Steve Gordon says: May 2, 2014 at 11:35 am Hi Deanna, Thank you for your question about the Seven Minute Frosting. This will help prevent the frosting from becoming grainy. Will the cream of tartar prevent this? Grandmama’s Failproof 7 Minute Frosting is light and fluffy and the perfect topping to most any cake! Beat constantly on high speed with electric mixer for 7 minutes. It doesn't hold for much longer than 24 hours at cool room temperature. Cover with plastic wrap and store the cake in a cool, dry place. That said, it shouldn't take much longer than seven minutes to cook on the stove, so don't be afraid to adjust the heat as needed to keep things moving along. The popularity of this quick and easy frosting dates back to the early 20th century, but its name has always been a figure of speech rather than an exact figure. If you've read the … What happened, and can you fix it? (If this happens, it could cause your frosting to become grainy.) Also, how far in advance can I make it and have it frosted? You could taste the sugar granules. If you are not sure don’t add the butter – give it a minute or two more. Even... by Gretchen Lidicker | If you want to eat less sugar, finding no-sugar and low sugar breakfast recipes that are both easy... Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Overbeating may cause the buttercream to be less thick. Contrary to what one commenter said, butter/powdered sugar as a frosting is purely an American invention, popularized by Wilton decorating. I am going to surprise my husband with the pineapple cake and this 7 Minute Frosting(she called hers a White Mountain Frosting) but the ingredients are the … We reached out to an acclaimed pastry chef to get to the bottom of “breaking. 15 mins. Grated coconut from 1 coconut, approximately 8 to 10 ounces. Instead of being a smooth fluffy frosting, it will become grainy and lumpy. French buttercream is made by dissolving sugar in an egg yolk mixture over a Bain Marie and then beating room temperature butter into the cooled mixture. It's a fat-free form of icing, glossy and snowy-white, made from whipped egg whites sweetened and stabilized with a hot syrup of sugar and water. Using a candy thermometer ensures that the egg whites are cooked perfectly. While I can’t claim to be an expert with the frosting, I do … The buttercream is fluffy and not grainy. I am making a homemade white cake and the 7 minute frosting for my Dad's birthday cake this weekend but I wanted to know if the cake and icing needs to be refrigerated. There are plenty of great plant-based substitutes for your favorite carbs... by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. Make sure you knock it out of the park by avoiding these common mistakes. I am so sorry that you’ve missed out all these years. That was when I went away from my own method of mixing the icing up -- and followed the Wilton method where you add the milk … Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot, no longer grainy to the touch, and reads 160F on a candy thermometer (about 2-3 mins). 1/3 cup coconut water. Seven-minute frosting can also be seasoned to taste with salt, taming its sweetness, so don't feel married to the listed amount. Advertisement. This helps reduce the risk of overcooking. Contrary to what one commenter said, butter/powdered sugar as a frosting is purely an American invention, popularized by Wilton decorating. Use this frosting to keep desserts light after a heavy meal, or as a counterpoint … I put the frosted cake under a heavy glass cake dome -- thinking it would keep the frosting soft. Then vanilla. It is a wonderful … You can salvage and fix your grainy whipped ganache, rather than letting it go to waste, by reheating, melting and whipping the mixture again. (If this happens, it could cause your frosting to become grainy.) Use the tips for preventing grainy frosting when baking. Fresh lemon juice or lemon extract cuts the sweetness and imparts a bright flavor. Helpful (120) KATYPI Rating: 5 stars ... 7 of 7 Seven Minute Frosting I. Chef4Six Back to Recipe. 1 1/2 cups (298g) sugar; 1/3 cup (74g) cold water; That is why they recommend you … One of my earlier issues with buttercream was grainy buttercream, and I kept thinking I should add more liquid. The whisk beats the eggs more quickly and adds more air so you get more volume. Helpful Tips for Making 7-Minute Frosting. You can use regular table sugar, but superfine or powdered sugar are better because they dissolve faster with their smaller … The problem isn't perishability, but moisture and volume loss, as the cake is eager to wick moisture from the frosting, causing it to slowly dry and deflate. The frosting is lovely, soft and billowy when I make it and frost the cake. Make sure you knock it out of the park by avoiding these common mistakes. Because this food relies on egg whites, you should not freeze or refrigerate it. This is a fluffy, light tasting icing reminiscent of marshmallow cream, only better. This sounds exactly like hers! However when eaten the next evening the frosting was grainy. But when I serve the cake the next day, the frosting is unpleasantly grainy. I love 7 minute frosting, but have had it turn grainy on me. To make the unique texture this frosting is known for, egg whites and sugar are combined and beaten over simmering water, to dissolve the sugar and achieve a very light, fluffy texture. Sign up to join this community. enough frosting to cover a 10" tube or 2- or 3-layer cake. Whisk the frosting ingredients for 5 to 7 minutes, or until stiff peaks form and the frosting looks glossy. So use cold butter, powdered sugar, and only add milk if you absolutely need to--and only a few drops each time. The cream of tartar helps stabilize the egg whites so they whip up more consistently and the frosting stays fresher longer. The ingredients generally include combinations of sugar, vanilla extract, corn syrup, egg whites or cream of tartar and used to create a sweet topping for cookies and cakes. When making this frosting, I find it best to begin the process off the heat. If you're making this frosting on a rainy day, double the amount of cream of tartar. Prep. Cook it too long and you'll have a clumpy mess. Use the whisk attachment of your stand mixer, rather than the paddle attachment. My mother made it all the time and hers never was. Cookbooks often claim that 7-minute frosting is a cinch to make. AI am pretty seasoned at baking and making buttercream icing. Things that cause crystallizations: Some people suggest adding a cold stirring utensil can start the crystallization process. I just had this problem with a grainy, wet German buttercream. I use a Kitchenaid mixer and I beat the butter for 4 minutes, then add the icing sugar a spoon at a time mixing for a minute each time. ... and if it is a cooked frosting, like seven minute or boiled frosting, than I think it would have been cooked too long, and that there would be nothing to do, … If the solution is disturbed--say by stirring, or an undissolved sugar crystal or other foreign particle getting into the solution--the sugar can rapidly come out of solution and form big crystals. // Leaf Group Lifestyle, How to Make Frosting From Scratch Without Milk, How to Make Drizzle Icing From Frosting in a Can. Did no one have this problem? Spread the frosting over cakes or cupcakes with a spatula or cake knife. This will help prevent the frosting from becoming grainy. This could be why your confections are grainy. Place the bowl over a saucepan of simmering water. Make and spread the frosting on the cake immediately before serving, if possible. 1/2 teaspoon vanilla extract. After this super-saturation point, things get dicey. Read the 7 Minute Frosting - Starts out Wonderful, then turns grainy! It only takes a minute to sign up. Homemade frosting is about 1000% better than the store-bought stuff. If you're making this frosting on a rainy day, double the amount of cream of tartar. QUESTION: Why is my Seven-Minute Icing always gritty? Seven-minute frosting has been around since at least the early 1900s. Hi Jamie, seven-minute frosting does not keep well- hence the warning. French buttercream is made by dissolving sugar in an egg yolk mixture over a Bain Marie and then beating room temperature butter into the cooled mixture. In this (or any) recipe, the amount of salt given is a starting point at best, as the exact salinity per teaspoon will vary from brand to brand, while what's needed will vary from person to person. A candy thermometer and a few extra ingredients can solve most of your frosting-making woes. Review this recipe. Exposure to sudden changes in temperature can cause the frosting … I just had this problem with a grainy, wet German buttercream. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. If you're not using powdered sugar, your frosting will be grainy--also it will be runny if the butter melts too quickly. Uncle Alton's Seven Minute Frosting Ingredients: 3 large egg whites. High humidity can sometimes cause problems with 7-minute frosting. To make the unique texture this frosting is known for, egg whites and sugar are combined and beaten over simmering water, to dissolve the sugar and achieve a very light, fluffy texture. I need to make a smores wedding cake and thought this frosting would be perfect. Powdered sugar is the thickener in most buttercream recipes. If you’ve never had this seven minute frosting, I’d like to apologize. Read More. Seven minute frosting is a catch-all name for any homemade icing that takes a short time to compose. One of the lightest and fluffiest cake coverings is an old-fashioned favorite called boiled icing or "seven-minute" icing. Add a pinch of cream of tartar if your recipe doesn't call for it. This could be why your confections are grainy. I've made 7 minute frosting twice, and had the same problem each time. Seven-minute frosting is popular for use on summer baked goods because of its light texture and ability to resist heat. Over-whipping your ganache can ruin its soft, mousselike appearance and give it a grainy texture. Beat constantly on high speed with electric mixer for 7 minutes. Then I'd have another problem that my frosting would be too soft. She's the creator of MarmaladeMom.org, dedicated to family fun and delicious food, and released a book titled "More Than Pot Roast: Fast, Fresh Slow Cooker Recipes. Writer Bio Color 7-minute frosting with food coloring. Questions. Seven-minute frosting is traditionally flavored with vanilla, but you can substitute other flavorings. SARAH SAYS: Grittiness is caused by undissolved sugar crystals in the mixture or from any sugar crystals left on the side of the bowl seeding the whole batch to crystallize. Cook it too little and you'll have undissolved sugar, a syrup that won't whip and the risk of salmonella food poisoning. If you don't have a stand mixer, use the beaters of an electric hand mixer. This frosting needs several minutes to set up properly. 12 ounces sugar, approximately 1 3/4 cups. Pour the grainy ganache into a stainless steel bowl. It tends to develop a thin crust as it air dries. Also, the frosting may develop a grainy texture after sitting. Print Ingredients. Using the double boiler method, place the bowl over the top of rapidly boiling water, making sure that boiling water does not touch the bottom of the top bowl. Combine all the ingredients in your stand mixer bowl or an aluminum bowl. Join the discussion today. Save Recipe. Yield. Seven minute frosting is used straight away or it can be stored, both in the refrigerator and freezer, to be used at a later date. 1/2 teaspoon cream of tartar. The grainy feeling has happened only one time to me. 1/4 teaspoon kosher salt. Review this recipe Add Photo. © 2020 CHOWHOUND, A RED VENTURES COMPANY.