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Old 09-14-2011, 02:14 AM   #11
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Oh...yum!!!!!! Do you have the ingredients/directions? I guess you boiled the syrup? What kind of cake did you frost with it?
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Old 09-14-2011, 09:07 AM   #12
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Quote:
Originally Posted by Linda123 View Post
Oh...yum!!!!!! Do you have the ingredients/directions? I guess you boiled the syrup? What kind of cake did you frost with it?
checking my facts, i see that the maple frosting i'm talking about is simply a variant of your 7 minute frosting--just subbing maple syrup for sugar in the recipe. and you can make it that way--it's even listed under 7 minute maple frosting....my recipe was simply 3 egg whites stiff beaten, and one cup of pure maple syrup, boiled (about 4 or 5 minutes) til it stretches a "thread". syrup is slowly incorporated into egg whites, beaten until the frosting is a nice thick consistency for spreading....we usually used this on a yellow or chocolate cake, though it was really quite incredible paired one time with a spice cake....
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Old 09-14-2011, 07:16 PM   #13
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We always made a chocolate cake with this frosting on it. I can't wait to try chocolate cake with the chocolate version of this frosting!!
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Old 09-15-2011, 02:56 AM   #14
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I have also never made this kind of frosting. Sorry I also can't be of more help.
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Old 09-15-2011, 06:46 AM   #15
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just one more stray thought here...for those of us who are captivated by the soft, billowy whiteness of this beautiful frosting, how about trying leaving out the cream of tartar from the recipe next time? this ingredient has an acid flavor. if the egg whites are beaten to stiff peaks, i think the icing should hold up ok without the cream of tartar. has anybody made it this way?
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Old 09-15-2011, 04:12 PM   #16
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I've never left cream of tartar off although I never really knew what its purpose is.
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Old 09-22-2011, 08:54 AM   #17
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i just came across an idea for 7 minute frosting that has me excited all over again!! MARSHMALLOWS. one cup of mini marshmallows beaten into the frosting at the end, along with a 1/2 to 1 teaspoon vanilla if you wish. then you can decorate with some coconut too, still in keeping with the pristine whiteness of this beautiful icing, which is, after all, its crowning glory, is it not? :)
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Old 09-22-2011, 09:03 AM   #18
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When we were kids my Mom made it using the juice from the maraschino (sp?) cherries on Valentines day. I am not sure what other changes she made. It was sickly sweet on a white cake with almond flavoring so naturally we liked it. I am not sure if I could stand it today.
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