Complex weekend-only recipes can now be prepared using pressure cooking. In order to save prep time, I used baby carrots and frozen pearl onions in our traditional Yankee pot roast recipe that I modified for the Instant Pot. A crucial step in a sealed system where water cannot evaporate is to coat the roast with seasoned flour before browning to provide flavor and thicken the sauce. Serve the beef and veggies with the sauce on top, along with mashed potatoes, egg noodles with butter, or rice.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 3 cups of icing |
Ingredients
- 2 egg whites
- ¾ cup white sugar
- ⅓ cup corn syrup
- 2 tablespoons water
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Combine egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over hard boiling water. Start beating right away with a beater until mixture stands in stiff peaks. Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily.
Reviews
it is so wonderful
To Sparky4CA – You did something wrong if this hardened on you at all. I am at high altitude and this frosting turned out perfect. I put the leftovers on the side of the cake plate so I could use every single drop and it stayed nice and creamy and fluffy for a week. Even with a small goof. I am impressed, was better than mom use to make and the last time I made an Angel frosting was from a box they use to sell many moons ago. I used Almond flavoring and it was FANTASTIC OVERALL! The cake well that did not work out too well, it ran over and then sunk. Tasted okay, but I need to work on that, LOL Thanks so much for this fantastic recipe! I am a new fan!
I was so thrilled . I had lost my grandmothers recipe. It tuned out just beautiful. I made a 9 x 13 chocolate cake just case it didn’t turn out. I would give it 10 stars if I could.
Delicious! Yum! I would make this again! We beat it for 7 minutes. It does set up quickly so — frost fast! We added food coloring to parts of it and it worked great! Enjoy!
Didn’t make any changes–it was heavenly the two times I’ve made it!
Super great my daughter for her first homemade cake made this icing and it turned out beautifully.
This was really good, the recipe makes a lot of icing. When you first mix all the ingredients together, it is very thin, don’t be afraid,keep mixing and it it will thicken up nicely. It tastes like a cross between meringue and marshmallow.
Very easy to make. Delicious as well. I added an extra egg, so 1.5 times the recipe. Had plenty of frosting for the 2 layer 9″ round pans. looks nice on the cake too.
No changes! This frosting is perfect with angel food cake. This is the second time I’ve made it. Very simple to make and delicious.
Very much like marshmellow cream . Taste good
My first attempt at making icing of any kind, had to look up double boiler so as a novice I would say 2 things I was unsure of were the corn syrup ingredient…was that meant to be light or dark? Next I did the glass bowl over saucepan alternative to a double boiler but didn’t realize the icing was going to expand so greatly so I should have used a much bigger size…LOL Flavor was very sweet even without the vanilla. Not sure if I like it better with or without. Will try again and with more knowledge now and maybe even go with a raspberry flavor…hmmmm
Such a beautiful icing. Had a silky, kind of pearl finish…it looked SO good on cupcakes and it was really easy to make. The flavour is pretty good…I will probably try an extract other than vanilla next time but I will definitely use this recipe over and over again!
This has been in my grand mothers old cook book. She only made it for the Christmas season.The book and recipie is so worn. It’s barely readable.I’m so glad I found it here.My kids and grand children love it.
Easy to prepare. I’m going to try adding chocolate or cocoa to the next try. It spreads well onto the cake or even piping.
This recipe is awesome!!! Mom used to make this when I was a kid! She called it 7 minit icing and it was super sticky!! I substituted 2tbls of Rum extract for the Vanilla and it is terrific!
This was nice and glossy , but it didn’t hold up on the cake as nice as ‘Marshmallow Icing’ from this site.
It was very sweet and not many people liked it. I made it twice to make sure I did it right.
I love this icing…I’ve had failures before with similar style icings, but this was so easy, it was essentially a no-brainer! This will be a permanent addition to my repetoire! Thanks Carol!
Good fluffy white frosting. This better known as”7-Minute” frosting as you usually beat if for 7 minutes. This does not keep so you should eat it within a day.
My aunt Leona Lamusga made this when I was a little girl. My mom never made it, so it was a special treat from Aunt Lee. Thank you for bringing back a wonderful memory of an Aunt I loved very much. And, I have never made this successfully until following your recipe.
I love this kind of frosting, A much easier way to do this is to mix 2 egg whites and half of a small can of lyles gold syrop(or something similar.) until fluffy 🙂 doesnt need cream of tartar or anything .