I know it isn't very 'adult' of me, but I like seven minute frosting! My grandma made it and it brings back nice memories. I think she used a boxed concoction for hers, but I'm not sure of that. It always got a little crispy on the outside, which I also liked, but after seeing your comment to Cyndi it makes me think that maybe she made it ahead of time and it dried out a little? I've never been able to replicate her frosting, but I've made darned good 7 minute frosting. I'll be sure to try this Italian Meringue version. A question about scales. Do you prefer the Salter scale over the Escali? Hi Sue - My mom's 7-minute icing always got crispy around the edges, too, as the days wore on. It would have a soft inside to it, but crisp, shattery-type crust. Not sure how or why that happens... And yes, I like the Salter -I have two on my work station (a luxury!), and use them constantly. The reason I don't like the Escali is it weighs in .1, .2, .3 increments, instead of 1/8, 1/4, 3/8. I find most recipes are written in fractions, not decimals, and I don't like doing the quick math conversion from fractions to decimals in my head if I use the Escali. Hope this helps - PJH

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