This old-fashioned frosting is almost marshmallowy, delicious, and a great alternative to buttercream. Follow this easy step-by-step recipe to make 7 Minute Frosting at home.
Craving a frosting with a light, fluffy texture and sweet marshmallow flavor? This easy 7 Minute Frosting is the perfect topping for cakes, cupcakes and more. Made by whipping egg whites to soft peaks, it comes together in just 10 minutes.
7 Minute Frosting has been around for generations, gracing the tops of birthday cakes and holiday treats. It’s an old fashioned recipe that deserves a revival. Lighter than buttercream yet more substantial than whipped cream, it falls somewhere in between. With a little time and effort, you can make this from scratch at home.
What is 7 Minute Frosting?
7 Minute Frosting is a classic frosting made by whipping egg whites to create a light, fluffy texture reminiscent of marshmallow. It gets its name from the 7 minutes the egg whites need to be beaten over a double boiler to reach the perfect consistency.
Can I make it without a double boiler?
You can make this frosting without a proper double boiler by using a heatproof bowl set over a saucepan of simmering water. The steam from the water gently cooks the egg whites. Just make sure the bottom of the bowl doesn’t touch the water.
How long does 7 Minute Frosting last?
Properly stored in an airtight container in the refrigerator, this frosting will last 3-4 days. Make sure you use clean utensils each time you scoop some out to prevent bacterial contamination.
What is the difference between 7 minute frosting and meringue?
While they are both made with whipped egg whites, 7 minute frosting contains sugar and cream of tartar to stabilize it. It has a thicker, frosting-like texture compared to meringue. Meringue is lighter and is often used on its own as a dessert topping.
Ingredients
- 4 large egg whites
- 1 1⁄4 cups granulated sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 tablespoon water
Instructions
Make a double boiler
You’ll need a heat-proof glass or metal bowl and a saucepan. Make sure the bowl fits snugly so the saucepan cradles it. Pour 2 inches of water into the saucepan and bring it to a boil on the stove. Test that the bowl sits on top without touching the water.
Separate egg whites
Separate 4 egg whites from the yolks. You can use an egg-in-shell method, your hands, or an egg separating tool. Place the whites in a bowl.
Add remaining ingredients
Add 1 1⁄4 cups granulated sugar, 1⁄4 teaspoon salt, 1⁄4 teaspoon cream of tartar, and 1 tablespoon water to the egg whites. Recipe by Ineskohl.info
Mix over double boiler
Place the bowl over the boiling water in the saucepan to create a double boiler. Mix with a hand mixer for 7 minutes. The steam will gently cook the egg whites. After 90 seconds, the sugar will dissolve and the mixture will become creamy. behind 3 minutes, the volume will increase. After 5 minutes, you’ll have a nice satiny texture.
Finish mixing
Carefully remove the hot bowl from the double boiler. Add 1 teaspoon vanilla extract. Beat on high speed for 2 more minutes until stiff peaks form.
Frost cakes or cupcakes
This frosting has a beautiful white color and satin-like finish. Spread or pipe it onto cakes or cupcakes for a delicious marshmallow flavor.
Tips:
- Use very fresh egg whites at room temperature for best volume and stability. Cold eggs won’t whip up properly.
- Make sure your mixing bowl and beaters are completely clean and free of any fat or oil. Even a small amount can prevent the egg whites from whipping up properly.
- Add the cream of tartar to help stabilize the egg whites. This prevents the frosting from weeping or deflating.
- Beat the frosting over simmering, not boiling, water. Boiling water can scramble the egg whites.
- Once finished, avoid overbeating. This can cause the frosting to break down. Stop mixing once you reach stiff, glossy peaks.
