Seven-Minute Frosting is an traditional American frosting that has been around since the early 1900’s. It’s a fat free meringue frosting that is literally made in seven minutes! It’s a glossy bright white with a marshmallowy texture. Seven-Minute Frosting is a cake lovers dream!!!
Seven-Minute Frosting might look a little complicated to some to make but it really is quite simple once you’ve made it. If you’ve ever made a Swiss Meringue Buttercream, then this might seem familiar to you. Seven-Minute Frosting is like a Swiss Meringue Buttercream because at the beginning of both frostings, the egg whites and sugar are cooked and then whipped. Unlike the Swiss Meringue Buttercream, Seven-Minute Frosting is fat free. It’s basically egg whites, sugar, and a flavoring. What’s great about this frosting is that you can add a different flavoring besides vanilla (*see below) and the frosting can be toasted with a kitchen blowtorch for a toasted marshmallow look.
EQUIPMENT NEEDED TO MAKE SEVEN-MINUTE FROSTING
- Stand mixer with a stainless steel bowl fitted with whisk attachment (or stainless steel bowl and handheld mixer)
- Medium-size sauce pan
- Hand whisk
- Instant-read thermometer
INGREDIENTS TO MAKE SEVEN-MINUTE FROSTING
- Large egg whites, room temperature
- Sugar
- Water
- Light corn syrup
- Cream of tartar
- Pure vanilla extract
HOW TO MAKE SEVEN-MINUTE FROSTING
- Fill a medium saucepan with 1-inch (2.54 cm) of water and bring to a boil.
- Turn the heat to medium-low to a simmer. In a stainless steel mixer bowl, add the egg whites, sugar, water, light corn syrup, and cream of tartar.
- Place the bowl on top of the saucepan. Cook, stirring constantly, on low speed with a hand whisk until an instant read thermometer reads 145°F (66.77°C) and the sugar is dissolved, about 5 minutes.
- (Remove from heat to check the temperature).
- Remove the bowl from the heat and transfer to a stand mixer with the whisk attachment.
- Add the pure vanilla extract. Whisk on high speed until the meringue is stiff, glossy, and cool to the touch, about 2-3 minutes.
- Use the frosting immediately on the day it is made because it will only last 24 hours. Refrigerate the leftovers for up to 2 days.
OTHER FLAVORED SEVEN-MINUTE FROSTINGS
Seven-Minute Orange Frosting: Omit the water and substitute with 1/2 cup fresh squeezed orange juice plus 1 teaspoon orange zest and 2 Tablespoons fresh lemon juice.
Seven-Minute Lemon Frosting: Omit 6 Tablespoons of the water and substitute with 6 Tablespoons fresh lemon juice plus 1 tsp lemon zest.
Seven-Minute Penuche or Brown Sugar Frosting: Omit the granulated white sugar and substitute with light or dark brown sugar. Add an additional 1 teaspoon maple, walnut or pecan extract along with the vanilla extract if desired.
Seven-Minute Frosting
Ingredients
- 4 large egg whites, room temperature
- 3 ½ cups (703.2g) sugar
- 10 Tbsps (⅔ cup) water
- 2 Tbsps light corn syrup
- ½ tsp cream of tartar
- 2 tsps pure vanilla extract
Instructions
- Fill a medium saucepan with 1-inch (2.54 cm) of water and bring to a boil. Turn the heat to medium-low to a simmer. In a stainless steel mixer bowl, add the egg whites, sugar, water, light corn syrup, and cream of tartar.
- Place the bowl on top of the saucepan. Cook, stirring constantly, on low speed with a hand whisk until an instant read thermometer reads 145°F (66.77°C) and the sugar is dissolved, about 5 minutes. (Remove from heat to check the temperature). Remove the bowl from the heat and transfer to a stand mixer with the whisk attachment.
- Add the pure vanilla extract. Whisk on high speed until the meringue is stiff, glossy, and cool to the touch, about 2-3 minutes. Use the frosting immediately on the day it is made because it will only last 24 hours. Refrigerate the leftovers for up to 2 days.
Notes
- Make sure the stainless steel bowl, whisk attachment, and whisk are clean and dry to ensure egg whites whip properly.
- The recipe can be halved.
- Seven-Minute Orange Frosting: Omit the water and substitute with 1/2 cup fresh squeezed orange juice plus 1 teaspoon orange zest and 2 Tablespoons fresh lemon juice.
- Seven-Minute Lemon Frosting: Omit 6 Tablespoons of the water and substitute with 6 Tablespoons fresh lemon juice plus 1 tsp lemon zest.
- Seven-Minute Penuche or Brown Sugar Frosting: Omit the granulated white sugar and substitute with light or dark brown sugar. Add an additional 1 teaspoon maple, walnut or pecan extract along with the vanilla extract if desired.
