Seven Minute Frosting
This easy seven minute frosting recipe yields a really white, soft and fluffy icing that tastes like marshmallows. Great for topping cakes and cupcakes!
I am not sure why I waited soooo long to share this seven minute frosting recipe.
It’s a CLASSIC, old fashioned recipe that I am sure you have had before in your childhood.
It’s not too sweet, very glossy and SUPER WHITE.
My family likes to use it on this crazy wacky depression 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 classic buttercream icing since it’s made with NO butter or shortening.
But, it’s a great way to use LEFTOVER egg whites from a cake you just made.
Here are some IMPORTANT things you need to remember when working with seven minute frosting:
- The texture of this icing does not allow you to pipe beautiful designs on cakes and cupcakes. But, it spreads smoothly on cakes and cupcakes and you can even create little peaks on them with your spatula.
- 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).
- You must use this frosting the day it is made.
- 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 to make this 7 minute frosting.
- 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.
Well, that’s all for today.
If you liked this post, you may like some of these other frosting recipes too…
Coconut cream chocolate frosting
Seven Minute Frosting
- 3 Egg whites, From large eggs
- 1⅓ cups Granulated sugar
- ¼ cup Water
- 1 tbsp Corn syrup
- 1 tsp Vanilla extract
- In the top saucepan of a double boiler, add water, egg whites, sugar, corn syrup and vanilla extract.
- Beat the ingredients with a hand held mixer until just combined.
- Now, place the saucepan over the double boiler and beat everything together for about 7 minutes until peaks form and the mixture is thick, white and glossy.
- Even though this frosting should be ready in just 7 minutes, sometimes it takes me a couple of minutes longer. I think it has something to do with the different brands of eggs.
- Make sure water does not touch the top saucepan in your double boiler or else the frosting will become weird and grainy.
- At the end, I dumped the frosting in my KitchenAid mixer and gave everything a quick mix coz my handheld mixer is really old and dying...lol.
Until next time, tata my lovelies!
This will pair nicely with strawberry cupcakes I plan on making. I don’t like super sweet frosting. This one is perfect! Seriously wish I could lick the beater right now – lol!