Seven Minute Frosting

Seven Minute Frosting

My Aunt Sara has always been an excellent baker. Her kids always had the prettiest homemade birthday cakes when we were growing up. The cakes that mama made for John and me were equally delicious, but that’s not what stood out to me as a kid.

On a recent visit with Aunt Sara, I left with a box full of goodies. I left her house with cake decorating tools, cookbooks, and a variety of cake pans, cupcake papers, and decorations and a few handwritten recipes. One of the recipes that she shared with me was this super easy Seven Minute Frosting that her daughter-in-law gave her.

I used the Seven Minute Frosting on a chocolate cake that I recently made for a baby shower. It turned out beautiful and delicious. My cousin, who happened to be the honoree, compared it to the hostess cupcakes that she has been craving!

 

Seven Minute Frosting
 
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Ingredients
  • ½ c. granulated sugar
  • 2 egg whites
  • 2 tbsp. water
  • 7-oz. jar marshmallow creme
  • 1 tbsp. vanilla extract
Instructions
  1. Combine sugar, eggs whites, and water in a double boiler. Beat with a electric hand mixer until stiff peaks form.
  2. Add the marshmallow creme and vanilla and beat until combined.
  3. Frost 3-layer cake with frosting.

 

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Meringue Cake with Fresh Fruit

Meringue Cake with Fresh Fruit

 

This meringue cake with fresh fruit is such a treat that you may catch yourself making it all of the time! You’ll be in and out of the kitchen in no time, and you can bake it ahead of time. It’s so easy that I almost feel guilty sharing it. After all, you start with a cake mix.

This cake is simply a white cake mix, topped with meringue and nuts and served with fresh fruit.  I like peaches or strawberries, and I don’t even use additional sugar on the fruit.  The dessert is simple enough to serve on a weeknight, but it’s delicious enough to serve to guest.

Meringue Cake with Fresh Fruit
 
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Ingredients
  • 1 box white cake mix
  • 4 egg whites
  • 1¼ c. granulated sugar
  • ¾ c. chopped nuts (pecans, walnuts, or almonds)
  • Chopped fresh fruit
Instructions
  1. Preheat oven to 325°F. Grease and flour two 8-inch round cake pans, set aside.
  2. Prepare cake mix according to directions on box. Spread into prepared pans and set aside.
  3. Beat egg whites until stiff. Gradually add sugar, beating thoroughly. Spread meringue over cake batter. Sprinkle with nuts. Bake at 325°F for 30 minutes or until center tests done. Cool completely on a wire rack.
  4. Cut into wedges and serve with fresh fruit.

 

 

 

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Berries on a Cloud

If you haven’t quite decided which dessert to serve on Easter, take a look at this.  This would be the perfect finishing touch to your Easter dinner!
I first tried this last summer at a friends house.  Unable to get the original recipe I started searching for something similar and was thrilled when I found this version.  I seem to like every dessert I try, but this may be the most scrumptious dessert I’ve ever had.  The meringue is truly like a cloud in your mouth.  The filling is similar to cheesecake, but lighter, and it is just perfect with the meringue.  Then, as if that is not heavenly enough, adding the fresh fruit, lemon zest, and a splash of lemon juice to the pie filling takes it over the top!  This is the perfect spring/summer dessert!
You can substitute cherry pie filling if you prefer.  You can also add fresh blueberries or fresh raspberries instead of the strawberries, or add all three!  I hope you’ll give this delicious dessert a try, it is sure to impress!
Berries on a Cloud
 
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Ingredients
  • Meringue
  • 6 egg whites
  • ½ tsp. cream of tartar
  • ¼ tsp. salt
  • 1¾ c. sugar
  • Filling
  • 2 (3-oz.) pkg. cream cheese, room temperature
  • 1 c. sugar
  • 1 tsp. vanilla
  • 2 c. whipping cream
  • 2 c. miniature marshmallows
  • Berry Topping
  • 1 (21-oz.) can blueberry pie filling
  • 2 c. fresh strawberries
  • 1 tsp. fresh lemon juice
  • 1 tsp. lemon zest
Instructions
  1. Heat oven to 275°. Grease bottom and sides of a 13 x 9-inch baking dish, set aside.
  2. In a large bowl, beat egg whites, cream of tartar, and salt with electric mixer on high speed until foamy. Beat in 1¾ c. sugar, 1 tbsp. at a time; continue beating until stiff and glossy. Do not underbeat. Spread in pan.
  3. Bake 1 hour. Turn off oven; leave meringue in oven with door closed for 12 hours.
  4. In a large bowl, mix cream cheese, 1 c. sugar, and vanilla until smooth. In a chilled medium bowl, beat whipping cream until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread evenly over meringue. Refrigerate at least 12 hours but no longer than 24 hours.
  5. In a medium bowl, mix all topping ingredients until well blended. Spoon over individual servings of dessert. Store in refrigerator.
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