What really sets this frosting apart is its gorgeous, glossy finish and perfectly white color. It’s light, fluffy, and has a meringue-like texture that melts in your mouth, making it as delicious as it is beautiful. Whether you’re frosting a birthday cake or dressing up some cupcakes, this frosting adds that perfect touch of elegance with its classic look and almost marshmallow-like flavor. This 7-Minute Frosting is sure to become your new favorite go-to!
Use your 7 minute frosting on our famous chocolate cake or make your own creative whoopie pies using our pumpkin chocolate chip cookies or snickerdoodles.
Why Our Recipe
- Marshmallow-like flavor reminiscent of a meringue.
- One of the easiest frostings around ready in under 15 minutes and no specialized equipment is needed.
- Beautiful glossy, fluffy frosting that’s perfectly white.
We love recipes that honor how grandma used to make them, and 7 minute frosting is one such recipe. This traditional frosting recipe may be a bit different from any other you’ve made, due to the fact that it is cooked! Have no fear, we’re here to walk you through this process. While cooked frosting may be a first for you, it certainly is not difficult to make, and we know you will love this frosting reminiscent of marshmallow fluff!
Ingredient Notes
- Egg Whites: If you’re using a carton of liquid egg whites, you’ll need 1/2 cup to equal the 4 large egg whites called for in the recipe. Make sure there’s no yolk mixed in with the whites, as even a little fat can prevent the frosting from whipping up properly.
- Sugar: Regular granulated sugar works best here.
- Water: Just a small amount is needed to help dissolve the sugar and create a smooth base for the frosting.
- Salt: The salt balances the sweetness and enhances the overall flavor.
- Cream of Tartar: This stabilizes the egg whites, helping them to whip up and hold their shape. If you don’t have cream of tartar, you can substitute it with 1/2 teaspoon of lemon juice or white vinegar.
- Vanilla Extract: Feel free to use pure vanilla extract for the best flavor, but imitation vanilla will also work.
Double Boilers
A double boiler is a special kitchen tool that is used to gently heat ingredients without direct contact with the heat source. It’s perfect for tasks like melting chocolate or, in this case, making a delicate frosting. The bottom pot holds simmering water, and the heat from the steam gently warms the ingredients in the top pot. This is essential for warming the egg whites and sugar slowly, preventing the eggs from scrambling and the sugar from burning.
No double boiler? No problem! In our recipe, we have you easily make your own using a saucepan and a heat-safe mixing bowl. Just simmer a couple of inches of water in the saucepan and place the bowl on top—make sure it doesn’t touch the water. This simple setup gives you the same results without the need for specialized equipment.
Egg Whites
You will need to separate your yolks from the whites. This recipe calls for egg whites only, and any small amount of yolk can inhibit the ability for stiff peaks to form, so you will want to be careful. Egg whites at room temperature will whip faster, but you can always use your eggs straight out of the fridge.
Yield
This recipe makes approximately 4 cups of frosting. How much frosting you will need for your cake depends entirely on how you intend to frost it. This should be enough to frost a simple 9-inch cake or 12 cupcakes. Nutrition facts included with the recipe are calculated based on the entire 4 cups.
Storage Instructions:
Room Temperature: This frosting is best used fresh, but it can sit at room temperature for up to 4 hours if you’re serving it shortly after making it.
Refrigeration: Store the frosting in an airtight container in the refrigerator for up to 7 days. Before using, bring it back to room temperature and give it a quick whisk or beat to restore its fluffiness.
More delicious frosting recipes…
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
Absolutely love this frosting. It has other names swiss meringue for one . I felt accomplished. Thank you
I love this frosting but I also add 2 Tablespoons of kero clear it seems to make it keep its shape longer
Ann, my mom made this icing for coconut cake (yum) and added something she said kept it moister otherwise it got dry and almost candy like. Do you think the karo would do that?
Sorry for jumping in, I am sure my mom’s recipe called for Karo syrup.
I always made this frosting . use brown sugar yum put frosting on chocolate cake so good. i never take it off the stove beat till stiff peaks add vanilla and start frosting on cool cake.
7 minute frosting has adorned every birthday cake for my children & grandchildren…in whatever color they want on an angel food cake!
This recipe is surprisingly simple and yet very elegant. Since I am a terrible cook, it doesn’t seem possible that I, with my total lack of talent, could do anything to spoil it. Is it possible to make it ahead of time? How should it be stored and for how long? It seems that a bit of rum flavoring or some sort of fruit extract would be a good idea. Thank you for posting it.
Love this icing on cake but now days no one takes the time to make it.
This has been my birthday cake from the age of one. I am now 60. Mom would occasionally add some mint extract, and it is sooo good!
My mother always made this frosting too! I think she used to add some maple flavoring and she used it on chocolate cake.
This is by far my favourite frosting 😋
So 2 questions
1. Can you make this chocolate flavored ?
2. Coukd you use a sugar substitute like monk fruit to make it low carb
Thanks: )
You can fold in 3 ounces of cooled, melted baking chocolate at the very end. However, we have not tested any sugar alternatives and can’t recommend replacing the sugar.
I can not wait to try this! My mom always made 7 minute frosting on my white birthday cake! I have never tried to make it because I didn’t think I would make it as well as my mom. Thank you!!