Both are "fluffy white frostings" and contain virtually the same ingredients,
the technique being the main difference. Having made both of these many
times, I can't tell a noticeable difference in taste or texture.

I find the technique for making White Mountain Frosting far less fussy to
work with and no beating in a double boiler on a hot stove.

Does anyone see a noticeable difference between the two?


--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0525-5, 06/25/2005
Tested on: 6/25/2005 12:31:54 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

The seven minute frosting is where the ingredients are beaten while
being heated while the white mountain is prepared like an Italian
meringue.. Texture wise they are not different but I find more
stability and versatility with the latter as I can blend it fat to
convert it to a sort of light buttercream.

On Sat 25 Jun 2005 03:38:50p, Roy wrote in rec.food.baking:

> The seven minute frosting is where the ingredients are beaten while
> being heated while the white mountain is prepared like an Italian
> meringue.. Texture wise they are not different but I find more
> stability and versatility with the latter as I can blend it fat to
> convert it to a sort of light buttercream.

Thanks for your reply, Roy. I also prefer making the white mountain. I had
no idea you could also add fat to it. At what point do you do this? Can you
suggest an amount?

TIA

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0525-5, 06/25/2005
Tested on: 6/25/2005 5:17:36 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

For me white mountain frosting I can add up to equivalent its weight of
softened butter but the frosting will be like a buttercream; or when I
make butter icing I can incorporate the white mountain frosting to
lighten it up.

On Sat 25 Jun 2005 10:07:10p, Roy wrote in rec.food.baking:

> For me white mountain frosting I can add up to equivalent its weight of
> softened butter but the frosting will be like a buttercream; or when I
> make butter icing I can incorporate the white mountain frosting to
> lighten it up.

Thanks, Roy. I'll give this a try the next time I make white mountain
frosting.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0525-5, 06/25/2005
Tested on: 6/25/2005 10:19:03 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

On Sun, 26 Jun 2005, Wayne Boatwright wrote:

> On Sat 25 Jun 2005 10:07:10p, Roy wrote in rec.food.baking:
>
> > For me white mountain frosting I can add up to equivalent its weight of
> > softened butter but the frosting will be like a buttercream; or when I
> > make butter icing I can incorporate the white mountain frosting to
> > lighten it up.
>
> Thanks, Roy. I'll give this a try the next time I make white mountain
> frosting.

Thanks to both of you. I had never heard of white mountain frosting
before. I looked it up on http://cake.allrecipes.com and it looks much
easier to make than seven minute frosting. I'll have to give it a try next
time I need a frosting.

By the way, I noticed that the seven minute frosting seems to be more
sweet. My wife prefers a whipped cream frosting (just stabilized whipped
cream with sugar or honey) and finds the seven minute frosting to be too
sweet. Hopefully she'll like the white mountain frosting.

--
Send e-mail to: darrell dot grainger at utoronto dot ca

On Tue 28 Jun 2005 11:26:44a, "." wrote in rec.food.baking:

> On Sun, 26 Jun 2005, Wayne Boatwright wrote:
>
>> On Sat 25 Jun 2005 10:07:10p, Roy wrote in rec.food.baking:
>>
>> > For me white mountain frosting I can add up to equivalent its weight
>> > of softened butter but the frosting will be like a buttercream; or
>> > when I make butter icing I can incorporate the white mountain
>> > frosting to lighten it up.
>>
>> Thanks, Roy. I'll give this a try the next time I make white mountain
>> frosting.
>
> Thanks to both of you. I had never heard of white mountain frosting
> before. I looked it up on http://cake.allrecipes.com and it looks much
> easier to make than seven minute frosting. I'll have to give it a try
> next time I need a frosting.
>
> By the way, I noticed that the seven minute frosting seems to be more
> sweet. My wife prefers a whipped cream frosting (just stabilized whipped
> cream with sugar or honey) and finds the seven minute frosting to be too
> sweet. Hopefully she'll like the white mountain frosting.
>

I have used the following recipe many times and it never fails. I don't
think it's overly sweet and it has a wonderful texture.

* Exported from MasterCook *

Fluffy White Frosting

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Granulated Sugar
1/4 Teaspoon Cream of Tartar
1/3 Cup Water
Dash Salt

2 Egg Whites
1 Teaspoon Vanilla


In a saucepan combine sugar, cream of tartar, 1/3 cup water and a dash of
salt. Cook until bubbly and the sugar dissolves.

In a mixer bowl combine egg whites and vanilla. Add hot sugar syrup very
slowly to the unbeaten egg whites while beating constantly at high speed
using an electic mixer. Beat for 5-7 minutes or until stiff peaks form.

This will frost the top and side of two 8 or 9 inch layers or one 10-inch
tube cake.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0526-1, 06/28/2005
Tested on: 6/28/2005 9:31:01 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

On 29 Jun 2005 06:34:43 +0200, Wayne Boatwright
> wrote:

>I have used the following recipe many times and it never fails. I don't
>think it's overly sweet and it has a wonderful texture.
>
> * Exported from MasterCook *
>
> Fluffy White Frosting

Here is another variation that is just like whipped cream. Light and
fluffy.


@@@@@ Now You're Cooking! Export Format

Boiled Frosting

Frostings

1 cup milk
4 tablespoon flour
3/4 cup butter
1 cup sugar
1 teaspoon vanilla

Mix flour and milk over medium heat until it forms a paste. Let cool.

Mix butter and sugar together then beat in cooled flour and milk
mixture.
This will take 10 minutes, at least, until no sugar granules can be
felt
between fingers. Add vanilla.

Yield: 1 batch


** Exported from Now You're Cooking! v5.66 **



The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

On Wed, 29 Jun 2005, Wayne Boatwright wrote:

> I have used the following recipe many times and it never fails. I don't
> think it's overly sweet and it has a wonderful texture.

Thanks Wayne. I'll be sure to use this next time I make a cake. I like the
prep time, 0:00, 8^).

> * Exported from MasterCook *
>
> Fluffy White Frosting
>
> Recipe By :
> Serving Size : 1 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 Cup Granulated Sugar
> 1/4 Teaspoon Cream of Tartar
> 1/3 Cup Water
> Dash Salt
>
> 2 Egg Whites
> 1 Teaspoon Vanilla
>
>
> In a saucepan combine sugar, cream of tartar, 1/3 cup water and a dash of
> salt. Cook until bubbly and the sugar dissolves.
>
> In a mixer bowl combine egg whites and vanilla. Add hot sugar syrup very
> slowly to the unbeaten egg whites while beating constantly at high speed
> using an electic mixer. Beat for 5-7 minutes or until stiff peaks form.
>
> This will frost the top and side of two 8 or 9 inch layers or one 10-inch
> tube cake.
>
> --
> Wayne Boatwright *=BF*
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974

--=20
Send e-mail to: darrell dot grainger at utoronto dot ca

On Wed, 29 Jun 2005, Ida Slapter wrote:

> On 29 Jun 2005 06:34:43 +0200, Wayne Boatwright
> > wrote:
>
> >I have used the following recipe many times and it never fails. I don't
> >think it's overly sweet and it has a wonderful texture.
> >
> > * Exported from MasterCook *
> >
> > Fluffy White Frosting
>
> Here is another variation that is just like whipped cream. Light and
> fluffy.
>
> Boiled Frosting
>
> Frostings
>
> 1 cup milk
> 4 tablespoon flour
> 3/4 cup butter
> 1 cup sugar
> 1 teaspoon vanilla
>
> Mix flour and milk over medium heat until it forms a paste. Let cool.
>
> Mix butter and sugar together then beat in cooled flour and milk
> mixture. This will take 10 minutes, at least, until no sugar granules
> can be felt between fingers. Add vanilla.
>
> Yield: 1 batch

Hmm, looking at the ingredients I wouldn't have expected this to be light
and fluffy. Looks like I'll need to make two cakes in the near future.

Both your and Wayne look good. They are all ingredients I have on hand all
the time. The stabilized whipped cream I make is a bother. I can never
seem to find the right cream for the job. Regular cream is too thin,
whipping cream is full of things other than just cream and English double
cream is too fatty.

In my area there is Loblaws PC Heavy Cream (brand made specifically for
the Loblaws store). It is perfect for making whipped cream frosting.
Unfortunately, it is always sold out. No additives or preservatives so you
can buy it and keep it around.

--
Send e-mail to: darrell dot grainger at utoronto dot ca

On Wed 29 Jun 2005 10:40:10a, "." wrote in rec.food.baking:

> On Wed, 29 Jun 2005, Wayne Boatwright wrote:
>
>> I have used the following recipe many times and it never fails. I
>> don't think it's overly sweet and it has a wonderful texture.
>
> Thanks Wayne. I'll be sure to use this next time I make a cake. I like
> the prep time, 0:00, 8^).
>
>> * Exported from MasterCook *
>>
>> Fluffy White Frosting
>>
>> Recipe By :
>> Serving Size : 1 Preparation Time :0:00
>> Categories :

Well, it *seems* like it takes no time at all. :-) The mixer does all the
work, and I use a stand mixer, so I can walk away.

--
Wayne Boatwright Õ¿Õ¬
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Wed 29 Jun 2005 03:35:13a, Ida Slapter wrote in rec.food.baking:

> On 29 Jun 2005 06:34:43 +0200, Wayne Boatwright
> > wrote:
>
>>I have used the following recipe many times and it never fails. I don't
>>think it's overly sweet and it has a wonderful texture.
>>
>> * Exported from MasterCook *
>>
>> Fluffy White Frosting
>
> Here is another variation that is just like whipped cream. Light and
> fluffy.
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Boiled Frosting
>
> Frostings
>
> 1 cup milk
> 4 tablespoon flour
> 3/4 cup butter
> 1 cup sugar
> 1 teaspoon vanilla
>
> Mix flour and milk over medium heat until it forms a paste. Let cool.
>
> Mix butter and sugar together then beat in cooled flour and milk
> mixture.
> This will take 10 minutes, at least, until no sugar granules can be
> felt
> between fingers. Add vanilla.
>
> Yield: 1 batch

That's like the frosting I use for Waldorf Astoria Red Cake. It's really
good!

--
Wayne Boatwright Õ¿Õ¬
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974