Cakes or pastries frosted with a seven-minute icing often have an old fashioned taste and appearance, reminiscent of years gone by. A seven-minute icing contains egg whites combined with sugar whipped at a high speed for seven minutes. The egg whites in the icing require careful storage. Keep seven-minute icing fresh on cakes and pastries so that your desserts will look beautiful and taste delicious.
Things You'll Need
- Covered container
Frost the cake or pastry quickly after you finish whipping the ingredients. Seven-minute frosting spreads most easily while it remains warm.
Place the frosted dessert into a covered container. Depending on the type of dessert, this may be a container with a lid or it could also be a cake plate with a cover over the top. Most importantly, store desserts frosted with seven-minute icing in a draft-free location because drafts may turn the icing into a gummy mess.
Prop the lid of the container or cake plate about 1 inch open to allow a slight amount of fresh air into the container. Do not leave the lid open any more than this, however, because a large draft can ruin the icing.
Place the container in a corner away from drafts and store it at room temperature. The seven-minute icing will stay in best condition for 24 hours. After this, while still edible for several days, the quality and appearance of the icing will deteriorate.
Tips & Warnings
- Choose a dry day instead of a humid day for making seven-minute icing. Humidity may make it more difficult to get the eggs to whip properly.
- Use all of the seven-minute icing to frost the desserts. Seven-minute icing does not store well for future use.
- Do not freeze desserts frosted with seven-minute icing.
- Photo Credit Jupiterimages/Photos.com/Getty Images
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