This old-fashioned frosting is almost marshmallowy, delicious, and a great altemative to buttercream-
Follow this easy step-by-step recipe to make 7 Minute Frosting at hcrne.
Craving a frosting with a light, fluffy texture and sweet marshmallow flavor? This easy 7 Minute Frosting
is the perfect topping for cakes, cupcakes and more. Made by whipping egg whites to soft peaks, it
comes together in just 10 minutes.
7 Minute Frosting has been around for generations, gracing the tops of birthday cakes and holiday
treats. Ifs an old fashioned recipe that deserves a revival. Lighter than buttercream yet more substantial
than whipped cream, it falls somewhere in between. With a little time and efforv ycu can make this from
scratch at home_
What is 7 Minute Frosting?
7 Minute Frosting is a classic frosting made by whipping egg whites to create a light, fluffy texture
reminiscent of marshmallow. It gets its name from the 7 minutes the egg whites need to be beaten over
a double boiler to reach the perfect consistency.
Can I make it without a double boiler?
You can make this frosting without a proper double boiler by using a heatproof bowl set over a saucepan
of simmering water. The steam fronn the water gently cooks the egg whites. Just make sure the bottom
of the bowl doesn’t touch the water.
How long does 7 Minute Frosting last?
Properly stored in an airtight container in the refrigerator, this frosting will last 3-4 days. Make sure you
use clean utensils each time you scoop some out to prevent bacterial contamination.
What is the difference between 7 minute frosting and meringue?
While they are both made with whipped egg whites, 7 minute frosting contains sugar and cream of tartar
to stabilize it. It has a thicker, frosting-like texture compared to meringue. Meringue is lighter and is often
used on its own as a dessert topping.
Ingredients
• 4 large egg whites
1 ‘ cups granulated sugar
. teaspoon salt
‘ l, teaspoon cream of tartar
. 1 teaspoon vanilla extract
1 tablespoon water
Instructions
Make a double boiler
You’ll reed a heat-proof glass or metal bowl and a saucepan. Make sure the bowl fits snugly so the
saucepan cradles it. Pour 2 inches of water into the saucepan and bring it to a boil on the stove. Test
that the bowl sits cn top without touching the water.
egg whites
Separate 4 egg whites from the yolks_ You can use an egg-in-shell method, your hands, or an egg
separating tool. Place the whites in a bowl.
Add remailing ingredients
Add 1 cups granulated sugar, teaspoon salt, ‘/’ teaspoon cream of tartar, and 1 tablespoon water
to the egg whites.
o
Mix over double boiler
Place the bowl over the boiling water in the saucepan to create a double boiler. Mix with a hand mixer for
7 minutes. The steam will gently cook the egg whites. After 90 seconds, the sugar will dissolve and the
mixture will become creamy. behind 3 minutes, the volume will increase. After 5 minutes, you’ll have a
nice satiny texture.
Finish mixing
Carefully remove the hot bowl from the double boiler. Add 1 teaspoon vanilla extract. Beat on high speed
for 2 more minutes until stiff peaks form.
Frost cakes cuxakes
This frosting has a beautiful white color and satin-like finish- Spread or pipe it onto cakes or cupcakes
for a delicious marshmallow flavor.
Tips:
use very fresh egg whites at room temperature for best volume and stability. Cold eggs worft whip up
properly
• Make sureyour mixingbowl and beaters are completely clean and free of any fat or oil. Even a small
amount can prevent the egg whites from whipping up properly.
Add the cream of tartar to help stabilize the egg whites. This prevents the frosting from weeping or
deflating.
Beat the frosting over simmering, not boiling, water. Boiling water can scramble the egg whites.
• Once finished, avoid overbeating. This can cause the frosting to break down. Stop mixing once you
reach stiff, glossy peaks.