Seven Minute Frosting {Egg White Icing}

This easy old fashioned seven minute frosting recipe yields a really white, soft and fluffy texture that tastes like marshmallows. This meringue-like topping is great for topping cakes and cupcakes!

I am not sure why I waited so long to share this classic recipe that I am sure you have had in your childhood. It's not too sweet, very glossy and super white. My family likes to use it on this Crazy Wacky Chocolate Depression Cake, but it also has a classic pairing with coconut cake. If you have never tried it, just know that this frosting has a different texture. The "good" kind of different. It's lighter and more airy. It's also pillowy soft and fluffy and tastes like marshmallows. It's not as popular as the classic American Buttercream Frosting since it's made without butter or shortening. But, it's a great way to use leftover egg whites. Another great egg white icing option is Swiss Meringue Buttercream (SMBC) Frosting.

Jump to:

• Key ingredients for fluffy egg white frosting
• Variations
• How to make easy 7 minute frosting recipe without butter?
• Tips and techniques
• Recipe FAQs
• Storage
• More easy frosting recipes
• Recipe

Key ingredients for fluffy egg white frosting

• Egg whites-
• Sugar-
• Water-
• Corn syrup-
• Vanilla extract-

Variations

• For chocolate flavor, you can add a little bit of cocoa powder.

How to make easy 7 minute frosting recipe without butter?

1. Beat water, egg whites, sugar, corn syrup, vanilla extract, cream of tartar (optional) in double boiler.
2. When sugar is dissolved, remove from heat and beat it until stiff peaks form.
3. Spread on your cakes and cupcakes.

Tips and techniques

• The texture of this icing does not allow you to pipe beautiful designs on cakes and cupcakes. But, it spreads smoothly on desserts with a spatula and you can even create little peaks.
• You cannot use this icing under fondant.
• You cannot use this icing to crumb coat a cake (unless you are going for a messy but vintage naked cake style).
• This frosting will start to break down and dissolve into your cake within a few hours but makes the cake taste fantastic.
• You must use fresh eggs.
• Your baking utensils (whisk, hand held mixer, double boiler) must be scrubbed clean prior to use. There should be no oil residue or your icing won't form peaks and get fluffy. I highly recommend washing everything with vinegar water.
• A lot of people seem to confuse this- With Ermine Frosting (Cooked Flour Buttercream) but that's entirely different and uses no egg whites. Instead, that one uses flour.
• How to make homemade double boiler?

Recipe FAQs

Storage

• Make ahead- This is not a good option, because this frosting must be used the day it is made.
• Room temperature- Don't let sit our for more than 1-2 hours.
• Refrigerate-
• Freeze- Not recommended.

More easy frosting recipes

• Mango Frosting
• Coconut Cream Chocolate Frosting  
• Nutella Frosting (Hazelnut Buttercream)
• Easy Marshmallow Frosting (With Fluff)
• Almond Buttercream Frosting (Easy)

Recipe