Homemade Seven Minute Frosting is just what your cake needs! It’s light and fluffy and perfect on any cake. It’s just like Grandma used to make.
Seven Minute Frosting
I have a love/hate relationship with seven minute frosting. I LOVE to eat it, and I hate to make it…
You see, previously when I’ve made it, the frosting turned out gritty because the sugar didn’t completely dissolve while I was making it. It turns out that I was never getting it hot enough. I also think that the name is quite deceiving. I find that it takes closer to 15 minutes to get the sugar to melt and have a super white glossy finish.
I have fond memories of Easter Bunny Cakes made with seven minute frosting. It’s such a yummy frosting. However, it is very sticky! Egg whites and sugar are like edible super glue! Just make sure to wipe up any mess before it dries. Cause when it does, it takes some elbow grease or some serious soaking time to clean it up.
Yes, I used my immersion blender whip attachment for the second part of whipping. I don’t think my handheld mixer could keep up any longer. It was getting a bit hot; that’s not a good sign.
This frosting is best used ASAP. Frost your cake or cupcakes as soon as the frosting is ready. It will dry and crust over a bit, but it will still be soft and fluffy on the inside.
It’s also great for attaching coconut to an Easter Cake.
This recipe for Seven Minute Frosting is part one of a three part series including Homemade Marshmallows and Marshmallow Roulade.
Seven Minute Frosting
Seven Minute Frosting is a versatile frosting that is beautifully white and glossy.
Ingredients
- 1 1/4 cup sugar
- 1/3 cup water
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla
Instructions
- Place the sugar, water, egg whites, and cream of tartar into a large glass bowl. Place the bowl over a pot of simmering water to create a makeshift double boiler. Make sure that the steam has a way to vent out.
- Beat with a handheld mixer on high until the meringue reaches 160 on a candy thermometer. This took me 15 minutes, not seven.
- Remove from the heat, add the vanilla, and continue to whip for 5 minutes to thicken and cool.
- Frost your cake immediately with the frosting. If you leave the frosting, the top will dry out.
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i love this frosting!
Me too!! It’s so good!!
it’s simply delicious! oh lalala 🙂
This look so yummy, but it kinda looks like a pain in the….. well you know, to make. I will have to give it a try though. Thanks for posting
-Kat
http://www.confessionsoftheperfectmom.com
It may be a pain, but it’s worth it in the end!
Can you tell me whether an immersion mixer, or the whisk that comes with it can be used for making icing with egg white and sugar which is not heated?
Hi Delia, you can use both. The immersion mixer is faster and requires you to move up and down to beat the egg whites evenly. The whisk takes longer, but gives you a better feeling for when the egg white is perfect. It must not be overbeaten, otherwise it will clump.