Double Boiler Frosting - Seven Minute Frosting

Partially fill base of double boiler with water; cover; bring to boil. In double boiler top (do not place it over water), combine all ingredients but vanilla. Beat with egg beater 1 minute, or until well blended. Then set in place over rapidly boiling water. Beat mixture constantly with egg beater at full speed, while cooking for 7 minutes, or until it hangs in stiff peaks on beater when it is withdrawn. Frequently scrape insides and bottom of double boiler with rubber bowl scraper or spatula.

Remove double boiler top from boiling water; add vanilla; beat until thick enough to spread -- about 1-2 minutes. Don't scrape pan too closely -- frosting may sugar.

Fill and frosts 2 - 8" or 9" layers, or an 8" x 8" x 2" cake generously, or 2 dozen small cupcakes. Fills a 15' x 10" sponge cake roll.

Sea-Foam Frosting: Make Double Boiler Frosting (above); substitute 1 1/2 cups firmly packed (dark) brown sugar for granulated sugar; omit corn syrup.

Chocolate Double Boiler Frosting: Make Double Boiler Frosting (above). When thick enough to spread in Step 4, gently fold in (do not beat) 2 or 3 square. (2 or 3 oz.) unsweetened chocolate, melted and cooled.

Chocolate Filling: Make Double Boiler Frosting (above). Place in a bowl. Carefully fold in (don't stir) 1 square. (1 OZ.) unsweetened chocolate, melted and cooled. Use to fill 2 8" or 9" layers. Frost cake with rest of frosting. Sprinkle with toasted almonds, if desired.

Recipe Source: My old and falling apart, The Good Housekeeping Cookbook, Good Housekeeping Institute.

Cook's Notes: I made this frosting (7 minute -- above -- many times to put on a spice cake. It is very good!