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 frosting.
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!
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!
- 1.5 cups sugar
- 1/3 cup cold water
- 2 egg whites
- 2 tsp corn syrup
- pinch of salt
- 1 tsp vanilla extract (I used vanilla bean paste)
- In the bowl of a double boiler, combine sugar, water, egg whites, corn syrup 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.
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Amount Per Serving: Calories: 104Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 21mgCarbohydrates: 26gFiber: 0gSugar: 26gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.