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7 minute frosting/boiled frosting different methods?

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I've been looking at some recipes for 7minute frosting. martha stewart's calls for a simple syrup to be made with a candy thermometer. Alton brown's just calls for the sugar and water to be beaten with the eggs over a double boiler. Does it matter which way I do it? It seems that Alton Brown's is more convenient since it doesn't involve a candy thermometer.

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  1. I'd choose to go with the one in a double boiler. Regardless of where I've made it (five different states), it always is done in seven minutes (none done in high altitudes though).
    I cannot imagine fussing with a fragile candy thermometer and portable mixer blades in the same pot.