Category Archives: Frosting

Seven Minute Frosting aka Marshmallow Frosting

seven mnute frosting

4 egg whites
1 1/2 cup sugar
5 Tablespoons water
1 Tablespoon corn syrup

Put unbeaten egg whites with other ingredients in the top of a double boiler. Beat with an electric hand mixer until well mixed. Place over boiling water, beating constantly for seven minutes or until the frosting will stand in peaks. Remove from heat. Mix in 1 teaspoon vanilla to the frosting and beat until with worked through. Spread on cake right away as frosting will set.

The frosting is typically white/off-white. If you would like to have it be colored, add food coloring when you add the vanilla and beat through.

Seafoam Frosting: substitute brown sugar


~Karla (reclaimed from Marty’s recipe book that she typed up when heading off for college, originally from Lois’ recipes)


Broiled Topping

Grandma Karla and Robbie

3/4 cup (170g) butter, melted
1 cup packed brown sugar
1/2 cup heavy or thickened cream
2 cups moist shredded coconut
1-2 cups chopped nuts (I prefer walnuts)

Spread on baked cake and place about 3 inches under broiler until mixture bubbles and browns, 3 to 5 minutes. Do not burn.

Seriously, don’t walk away from the oven when broiling the top and keep a close eye on it.

I’ve only even seen this as a chocolate cake topping, but I suppose you could put it on other cakes too.

Broiled topping cake

Note- I quadrupled Grandma Lois’ original recipe, see photo below. I found it a bit challenging to convert all the ingredients as in the USA vs. Australia, availability, names and such are different. I brought a cake with this topping into work today and it was a hit. I also learned here that it’s not a “broiler” but a “grill”.

Broiled topping

~Karla via Marty via Lois  😉

The Original Hershey’s Fluffy Cocoa Frosting

DSC083631/2 cup (1 stick) butter or margarine, softened
3/4 cup Hershey’s cocoa
4 cups powdered sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract

Mix cocoa and sugar. Cream part of the cocoa/sugar mixture with softened (not melted) butter. Blend in vanilla with part of the evaporated milk. Add the remaining cocoa/sugar mixture and blend it well. Add the remaining evaporated milk and blend to desired spreading consistency. Note: Additional evaporated milk may be added. Recipe makes two 9 inch layers of frosting.

~Robbie “Mom’s most wonderful frosting…Yum, Yum, Yum! May I lick the beaters?”

~Karla “This is from the back of Mom’s Hershey Cocoa tin”

~Marty “Best when topped with fresh chopped walnuts.”

Classic Buttercream

DSC010433/4 cup (1 1/2 sticks) butter
1/4 cup white shortening
1/2 cup milk
1/4 teaspoon salt
1/2 teaspoon vanilla
2 pounds confectioners sugar

Mix first 5 ingredients and 1 pound sugar until combined. Gradually add the remaining pound of sugar. Beat on high for 8 to 10 minutes.

Yield: 5 cups

This is my favorite non-chocolate frosting recipe. Great for cake, cookies, cupcakes, graham crackers, or just eaten with a spoon. I found it years ago in an ancient cookbook I borrowed from the library…I’m not alone in borrowing cookbooks from the library for new recopies to try right?!?