7 Minute Frosting
7 Minute Frosting is light and fluffy and has the perfect bright white color. This meringue-like frosting will practically melt in your mouth and it takes less than 10 minutes to make.
We love recipes that honor how grandma used to make them, and 7 minute frosting is one such recipe. This traditional frosting recipe may be a bit different from any other you’ve made, due to the fact that it is cooked! Have no fear, we’re here to walk you through this process. While cooked frosting may be a first for you, it certainly is not difficult to make, and we know you will love this frosting reminiscent of marshmallow fluff!
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How can I make 7 Minute Frosting without a double boiler?
While a double boiler is nice, it is not necessary. You can instead use a small saucepan with simmering water and a metal or glass bowl on top.
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Egg Whites:
You will need to separate your yolks from the whites. This recipe calls for egg whites only, and any small amount of yolk can inhibit the ability for stiff peaks to form, so you will want to be careful. Egg whites at room temperature will whip faster, but you can always use your eggs straight out of the fridge.
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Substitutions:
There are certain recipes that substitutes simply will not do, and unfortunately this is one such recipe. You will need to use real egg whites and follow all other ingredients and instructions carefully.
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How much frosting does this recipe make?
This recipe makes approximately 4 cups of frosting. How much frosting you will need for your cake depends entirely on how you intend to frost it. Nutrition facts included with the recipe are calculated based on the entire 4 cups.
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Storage Instructions:
Due to the egg whites in this recipe, you will need to store the cake or cupcakes frosted with it, and any leftover frosting in the fridge. It should last in an airtight container in the fridge for up to a week.
If you like this recipe, you may be interested in these other delicious frosting and pastry cream recipes:
7 Minute Frosting
- 4 large egg whites
- 1 1/4 cups granulated sugar
- 1 tablespoon water
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
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Make a double boiler by choosing a heat-safe metal or glass mixing bowl that can sit on top of a saucepan. Place 2 inches of water in the bottom of the saucepan. The bottom of the bowl should not touch the water, but hover above, being cradled by the saucepan. Bring the water in the saucepan to a boil. Once boiling, reduce the heat to medium or medium-low and leave it at a simmer.
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Meanwhile, set the heat-safe mixing bowl on the counter. Add in egg whites, sugar, water, salt, and cream of tarter.
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Place the bowl over the simmering water. Use a hand mixer (or whisking vigorously by hand) to beat the egg mixture for 7 minutes over the double boiler.
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After 7 minutes, carefully remove the mixing bowl from the saucepan and place on the counter. Add in vanilla extract and beat with the hand mixer for 1 to 2 minutes more, until frosting has stiff peaks that hold their shape. Use to frost any completely cooled cake or cupcake.