7 Minute frosting without the double boiler

As a kid, I LOVED it when my mom frosted her cakes with 7 minute frosting...full of sweet marshmallowy goodness.
Most recipes for this frosting require beating the frosting over a double boiler for 7 minutes. Unfortunately, I have a Bosch mixer which won't let me do that.
This great little recipe still gives you that great taste and texture, without the double boiler.

2 egg whites
1 c. sugar
1/3 c. water
1/4 t. cream of tartar
1/8 t. salt
1 t. vanilla

In mixing bowl, beat egg whites until white and foamy. They should form a mound, but NOT peaks.

Set aside while preparing syrup.

In saucepan, combine sugar, water, and cream of tartar.  Bring to a boil and continue to cook and stir until the sugar is completely melted.

Turn on mixer and begin beating eggs whites again. Remove syrup from stove and in a thin steady stream, slowly pour into egg white mixture.

Continue beating until stiff peaks are formed.
Mix in vanilla.

Spread over cooled cake or cupcakes.

Perfect Fluffy Frosting

I found this recipe while searching for fluffy frosting recipes at Our Best Bites. I wanted the HUGE whirled cupcakes to take to my daughter's class for her birthday treat.

I was a little nervous about trying the recipe because it had some mixed reviews. It also used granulated sugar and no powdered sugar (the staple of all frostings right?)...which doubled it's questionability in my mind. However, I was pleasantly pleased with the end result and it truly was a very fluffy frosting (or filling) that I'm in love with and will use over and over.

Note - when making this - plan for some extra time as some cooling is involved.

Perfect Cupcake Frosting and Filling
3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat for 7 minutes. Yes, 7 whole minutes, maybe even 8. I know that seems like a long time, but that's when the magic happens! It will go from looking like a weird goopy mess to something thick, velvety smooth, and perfectly fluffy.

I added a little red food coloring, and orange flavoring - they were a hit!