Seven Minute Frosting is a classic soft and fluffy cooked meringue icing that sets up thick, beautiful and glossy. It’s perfect for a rich and decadent cake.
Seven Minute Frosting
Seven Minute Frosting is a fluffy white, classic meringue frosting with a smooth and soft texture. Boiled frostings have actually been around since at least the 1900’s; they were popular before buttercream became the go-to frosting for cakes.
Not overly sweet, Seven Minute Frosting is the opposite of a rich buttercream and sets up thick, beautiful and glossy – almost similar to marshmallow crème. Seven Minute Frosting is also called Marshmallow Frosting, Fluffy or Fluffy Mixer Frosting. It pairs amazingly well with a rich and decadent cake such as a chocolatey Devil’s Food.
It is essentially very similar to an Italian Meringue, in both ingredients and preparation. In Seven Minute frosting, a sugar syrup mixture is cooked and then egg whites are beaten separately until stiff. Then, the hot sugar mixture is poured into the beaten egg whites. The frosting is beaten with a mixer until it is light, fluffy and of spreading consistency – which takes around 7 minutes, which is where this frosting gets its name!
About this Recipe
This version is the one my Grandma made to pair with all of her Devil’s Food cakes and is my absolute favorite old-fashioned frosting.
If the word “meringue” has you scared, this recipe is relatively easy as long as you follow the directions. See tips below to set yourself up for success!
As I mentioned, Seven Minute Frosting goes hand in hand with a decadent Devil’s Food cake, but is great with other cakes flavors too. This frosting also does not pipe well, since it is has such a soft consistency. Seven Minute Frosting is best the day it is made. After it is chilled, it may form a “crust” or harden, which is normal.
Tips for Seven Minute Frosting
- Cooking the sugar mixture until the sugar is dissolved is an essential step!
- The mixture should not be grainy if you rub a small amount between your fingers. If it is, that means the sugar has not dissolved and it needs to cook longer; it will not set up properly otherwise.
- You can also use clear vanilla extract if you prefer, but I have used regular vanilla extract many times and it does not change the bright white color of this frosting.
- Pasteurized egg white product (in a carton) does not work well for this recipe.
- Consume within 48 hours after making; chill frosted cake in an airtight container.
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*Note: this recipe was originally published in February, 2021 and was updated in April, 2024.
7-Minute Frosting
Equipment
- double boiler or small saucepan
- hand mixer or stand mixer
- candy thermometer
Ingredients
- 1 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 7 Tablespoons cold water
- 1/4 teaspoon cream of tartar
- 3 large egg whites, room temperature
- 1 1/2 teaspoons vanilla extract
Instructions
- Using a double boiler or a small saucepan, combine the sugar, salt and water. Stir until dissolved.
- Bring to a boil over medium-low heat and cook until it reaches soft ball stage, or 234℉ on a candy thermometer. DO NOT stir once it begins to boil, or the sugar will crystallize (the mixture should not be grainy if you rub a small amount between your fingers – if remains grainy after it reaches 234℉, cook for 30 seconds – 1 minute longer or until the sugar has dissolved).
- While the mixture is cooking on the stovetop, combine the egg whites and cream of tartar in a large bowl or the bowl of a stand mixer. Beat the egg whites on high until they form stiff peaks.
- Remove the sugar mixture from the stovetop and slowly pour into beaten egg whites; continue to beat until frosting is thick and fluffy, around 7 minutes.
- Add vanilla extract and continue to beat 30 seconds minute longer. Use immediately to ice cake, before it sets.
Notes
- 7-Minute Frosting will set quickly and is best when eaten the day it is made, but will keep for two days refrigerated.
- Pasteurized egg white product (in a carton) does not work well for this recipe.