7-Minute Frosting
A soft and fluffy cooked meringue icing that sets up thick, beautiful and glossy. Perfect for a rich and decadent cake.
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.
Tried this recipe?Mention @thetimelessbaker or tag #thetimelessbaker on Instagram!