Miracle Frosting (light, white & fluffy)

Submitted by: jej
Last Updated: 7/8/2010

I originally used this recipe because I did not have a double-boiler, and this frosting simply required a mixing bowl! Now I always make it in the top of my double-boiler. It is wonderful as a white fluffy frosting, or I can substitute orange juice for the water for variety, or cherry juice (from maraschino cherry bottle).

I nearly always top it with something, sometimes a sprinkling of cut up nuts over it, or shaved chocolate. If it is used on an orange cake, I like to use warmed orange marmalade on the top, carefully placed in the swirls. The possibilities are endless, like coconut, etc. This frosting does better if covered, as it can breakdown in the air after a few days. (Around here it doesn't last that long.)

I particularly like this frosting because it is fat-free and contains only 1 cup of sugar. A regular 7-Minute Frosting uses 1-1/2 cups sugar. Also, this frosting does not get sugary or develop a hard crust like a 7-Minute does.

My m-i-l thinks this frosting is "out of this world." 🙂

1 egg white
1 cup sugar
1/4 teaspoon cream of tartar
Pinch of salt
1/2 cup boiling water. (Does not have to be boiling if using a double boiler.)**

Place all ingredients in a top of a double boiler; place over boiling water, then reduce to a simmer. Beat with hand mixer until of spreading/frosting consistency. I start out with a lower speed, then go on to a higher speed. Move the mixer around in the mixture, and over the bottom of the pan, to keep it all cooking uniformly. When the frosting billows up, I also move the mixer up and down as it goes around the pan, to ensure that all of the frosting is being well-beaten.

**Recently I have not been using HOT (or boiling) water; rather I've been using water cold, just as it comes from the tap.

The cooking time will vary, but I'd say from 7 to 10 minutes. I want to know it is cooked. I check its readiness or 'doneness' by tasting and by looking. It 'billows' when done. Looks fluffy and quite like meringue.

I add a 1/2 to 1 teaspoon of vanilla when I take it from the heat. I sometimes stir it in with the spoon, sometimes beat it in. The volume will reduce just slightly. Pile on the cake with a large spoon or spatula. I like to make swirls in the frosting, but that is a matter of preference.