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Old 04-08-2010, 01:24 PM   #1
Assistant Cook
Join Date: Apr 2010
Posts: 4
Variations of 7 minute frosting

I'm wondering if I add some of my oil based extracts to a 7 minute frosting if it will end in disaster? I believe so, but you know there is meringue buttercreams where fat is added to the whipped egg whites and it eventually comes together, but is it the same with a teaspoon of an extract? Will it curdle and end up in the sink instead of on a cake?

Also, can you add pumpkin puree to 7 minute? Strawberry puree? White chocolate, milk chocolate? Citrus juice? Powdered milk? Peanut butter? Lemon curd? What about making it with whole eggs instead of just the whites?

And what if I added butter one Tablespoon of butter at a time, would it turn into a meringue buttercream? I have made meringue buttercreams before and I don't like how it tastes like your eating a stick of butter, but I'm just curious. I really need to experiment. Would love to hear what you have to say! Thanks


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Old 04-10-2010, 09:27 PM   #2
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Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
Adding other flavorings should not be a problem just use them sparing. Once I added too much peppermint extract to a frosting and it was extremely minty. I am not sure about the other questions used asked, but I am sure someone else on the DC might have an answer.

Here is a link to a coconut cake using seven minute frosting with additional additions to the frosting.

Coconut Cake with 7 Minute Frosting
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