Classic, fluffy, meringue-y, marshmallow-y frosting goodness made in almost no time. This old fashioned 7 minute frosting is the perfect topping for devil’s food or almost any kind of cake!
Have you ever had 7 minute frosting? Maybe you have and just don’t know it. It is a fluffy, almost marshmallow like meringue type frosting.
There is no butter or oil in it at all. Just egg whites and sugar whipped up into a crazy fluffy goodness.
I have been wanting to try 7 minute frosting for a while now. I bought a hand mixer a few months back just to make this frosting!
In fact I have used the hand mixer for quite a few things, but never got around to the frosting. Until now, that is. Finally it got to make the frosting!
This frosting is like a marshmallow frosting. There is no added butter, mostly egg whites, sugar and lots of air.
I used vanilla bean paste instead of vanilla. I just love seeing the little bean dots in my custards and frostings.
I think it looks extra special, though sometimes pure white is nice too. Either way, you are just seven minutes away from a sweet and super fluffy frosting!
The first time I whipped up the frosting, I made it to go over a big tray of oatmeal creme pie bars! It was fluffy and marshmallow-y and good.
But where it really shines is over a chocolate cake. Make a devilishly good chocolate cake and spread a batch of this over it and you’ll be in fine shape!
Tips and Tricks
Seven minute frosting does have a few drawbacks you should be aware of. The first is you need to use it right away.
It is not a frosting you want to whip up in advance and use later. Have your cake ready and as soon as the frosting is whipped up, spread it right over the cake.
The moisture of the cake helps to keep the frosting soft for a couple of days. Just be sure to keep the cake covered to keep all the moisture inside.
After that, cover the cake and store it in the refrigerator for a couple of more days. It is best as fresh as possible though, so this isn’t something you want to make days in advance if you can avoid it.
It is worth making seven minute frosting anyway. It is a classic for a reason and is fat free, which is something most frostings can’t claim!
It seems to be used most frequently on chocolate cake, and I do think that combination is amazing. But really you could use it on any moist cake.
Have you ever made seven minute frosting? What is your favorite baked good to put it on? Let me know in the comments or tell me all about your seven minute frosting adventures on social media.
If you are a frosting fanatic like me, check out my Frosting 101. It goes through the different types of frosting and links to all sorts of delicious recipes!
7 Minute Frosting
Ingredients
- 1½ cups granulated sugar
- ⅓ cup cold water
- 2 egg whites
- ½ teaspoon cream of tartar
- pinch of salt
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a double boiler, combine sugar, water, egg whites, cream of tartar and salt.
- Beat on low for 30 seconds.
- Set over boiling water (make sure the boiling water is low enough that only the steam hits the double boiler, not the water.) While over the boiling water, beat on high for 7 minutes or until stiff and glossy.
- Remove from heat, add vanilla and beat an additional 2 minutes.
- It will spread most easily if you do it immediately.
Video
Nutrition
lxbfYeaa
Monday 12th of June 2023
1
Barbara
Monday 24th of January 2022
Is that powdered sugar
Carlee
Monday 24th of January 2022
No, it's granulated sugar. I will specify that in the recipe card, thanks for asking!
Unknown
Friday 10th of January 2020
So happy to see this particular recipe. When I was a little kid, and even into adulthood, my sweet mama would make chocolate cake with 7Minute Icing for every one of my birthdays, and I always relished it immensely. I have never made it myself, but will certainly give this a try. Thank you for evoking some wonderful memories and giving me the impetus to do it myself!
Carlee
Saturday 11th of January 2020
I absolutely love food memories like that. I hope this lives up to your memories!
Unknown
Friday 10th of January 2020
This was a staple in my mom's mental recipe box! She made it often, usually to go on dark, rich chocolate mayonnaise ( or Miracle Whip) cake!). She never really had to worry about storing leftovers! 😊
Carlee
Saturday 11th of January 2020
It would be perfect on a mayonnaise cake! A nice moist cake like that helps keep the frosting really soft and fluffy. I've tried it on dryer cookie bars and it can dry out a bit that way, but on a cake like that it will stay good for several days... especially if it is kept covered.
Nana
Friday 10th of January 2020
This is something I want to try . My mother made a seven minute frosting but yours seems to be an easier version. I think she beat the egg whites to peak stage and then poured the boiled syrup over. Similar to a divinity and it was humidity sensitive. I am all for easier. Is this method dependent on a dry day?
Carlee
Saturday 11th of January 2020
I think beating the egg whites over the heat helps to stabilize them. I have made it this way several times and so far haven't had an issue with the humidity affecting it. I have had issues with meringues before and know how disappointing that can be. I hope you have great success with this method!