Making seven minute frosting can seam intimidating, but don’t worry, you got this! This recipe is simple, smooth and glassy like marshmallow fluff. With a little patience, you can pull this off. Thanks to my assistant Lindsay who tested this until it was perfection.
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How To Make Seven Minute Frosting
On top of a double boiler, combine all ingredients with a whisk except the vanilla.
Place over simmering water but make sure water does not touch the bottom of the pan. Use a handheld electric mixer to beat constantly at high speed until stiff peaks develop, which takes about 7 minutes.
Remove from heat, add vanilla then continue beating until frosting holds deep swirls in the finished frosting.
Seven Minute Frosting Recipe
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Ingredients
- 1 1/2 cups Granulated sugar
- 1/4 teaspoon Cream of tartar
- 1/2 teaspoon Salt
- 1/3 cup Water
- 2 teaspoons Light corn syrup
- 2 Egg whites
- 1 teaspoon Vanilla extract
Instructions
- On top of a double boiler, combine all ingredients with a whisk except the vanilla.
- Place over rapidly boiling water but make sure water does not touch the bottom of the pan. Beat the mixture on high speed using a hand mixer until stiff peaks develop, which takes about 7 minutes.
- Remove from heat, add vanilla then continue beating until frosting holds deep swirls then frost.
Notes
What to do with leftovers
Seven minute frosting is best used immediately. However, if you end up with leftovers or want to prep it in advance, here’s what to do:- Room temperature: The frosting is safe to store at room temperature for up to a day since the sugar acts as a preservative. After that, it should be moved to the fridge.
- Fridge: Store leftover frosting in an airtight container in the refrigerator for up to 3 days.
- Freezer: This recipe is not meant to be frozen as the texture will change too much once thawed.
Nutrition
Recipe Tips
- Prep your mixing bowl: Wipe it out with white vinegar and a towel. This will remove any grease or build up that will stop your frosting from coming together.
- Use immediately: This isn’t like traditional frosting that lasts a super long time. Use right away for the best results.
- Room temperature egg whites whip up better than cold ones. So make sure you take your eggs out of the fridge at least 30 minutes before you start making the frosting.
Recipe Help
Granulated sugar is recommended for this recipe, but you can also use superfine sugar to get the smoothest texture. I always recommend letting it fully dissolve with the water and egg whites before starting to beat the frosting.
Instead of cream of tartar, you can replace it with an equal amount of lemon juice or white vinegar. However, cream of tartar will give you the best results.
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I'll email this recipe to you, so you can come back to it later!
More Frosting Recipes
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- Best Chocolate Cake Recipe with Blackberry Buttercream
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I made the 7 minute frosting from your recipe and it was fabulous. The best recipe I have ever made. Thank you for sharing. Is it possible to double this recipe to frost a three layer cake.
Hi Jane! Yes, you can double the recipe!
This was one of the best 7 minute frostings I have ever made. I loved how it turned out! Perfect!
I love how easy this was to make and I’m not great at frostinganything. It came out perfectly.
This frosting looks so thick and dreamy! A nice change from typical buttercream- thanks for the recipe!
This was such a quick and easy frosting that does not disappoint! So easy, tasty and delicious; way better than any store bought version, indeed!
Easy and awesome frosting! I can’t wait to make it again! Thank you!