This classic 7 Minute Frosting is a cloud-like dream that takes you straight back to grandma’s kitchen. Light as air and glossy white, it’s the perfect topping for everything from chocolate cake to coconut layer cakes.
While modern buttercreams dominate today’s baking scene, this vintage frosting technique creates a uniquely marshmallowy texture that’s become increasingly rare to find. The magic happens as you whip it over gentle heat, transforming simple ingredients into billowy peaks of sweetness.
Why You’ll Love This
- Creates the most beautiful, glossy white peaks that hold their shape
- Contains no butter or shortening, making it lighter than traditional frostings
- Uses basic pantry ingredients you likely already have
- Perfect for those who find buttercream too rich
- Naturally dairy-free for those with dietary restrictions
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
- Combine egg whites, sugar, water, cream of tartar, and salt in a heatproof bowl
- Set bowl over a pot of simmering water, ensuring bottom doesn’t touch water
- Beat with an electric mixer on low speed for 30 seconds
- Increase to high speed and beat for 7 minutes until stiff, glossy peaks form
- Remove from heat and beat in vanilla extract
- Use immediately while still warm and fluffy
Tips & Variations
- Make sure your bowl and beaters are completely grease-free for best results
- Add different extracts like almond or coconut for flavor variations
- Tint with gel food coloring for special occasions
- Work quickly as this frosting sets up fast
- Use a candy thermometer if you have one – mixture should reach 160°F
Serving Suggestions
This ethereal frosting pairs beautifully with devil’s food cake, creating a classic black-and-white contrast. It’s also spectacular on coconut layer cakes, where its marshmallowy texture complements the tropical flavors perfectly.
Notes
- Best used immediately while warm and fresh
- Will form a slight crust after setting
- Store frosted items at room temperature for up to 2 days
- Not suitable for making ahead or freezing
FAQs
- Why did my frosting turn grainy? The sugar wasn’t fully dissolved during heating. Beat longer over heat until completely smooth.
- Can I make this in advance? No, this frosting needs to be made and used immediately while warm.
- Why is it called 7 Minute Frosting? The name comes from the approximate time needed to beat the mixture over simmering water until it reaches the proper consistency.
- Can I use pasteurized egg whites? Yes, carton egg whites work fine as long as they’re at room temperature.
Servings4
Prep15 min
Cook30 min
Calories—
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
Steps
- Combine egg whites, sugar, water, cream of tartar, and salt in a heatproof bowl
- Set bowl over a pot of simmering water, ensuring bottom doesn't touch water
- Beat with an electric mixer on low speed for 30 seconds
- Increase to high speed and beat for 7 minutes until stiff, glossy peaks form
- Remove from heat and beat in vanilla extract
- Use immediately while still warm and fluffy
Notes
- Best used immediately while warm and fresh
- Will form a slight crust after setting
- Store frosted items at room temperature for up to 2 days
- Not suitable for making ahead or freezing
