7 Minute Frosting

Elevate your desserts to the next level with the ease of our 7 minute frosting, a quick and heavenly topping that is simple to whip up.

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This light and fluffy 7 minute frosting is a crowd-pleaser with its airy texture and delicate sweetness, making it a go-to choice for any dessert lover. In just a matter of minutes, you’ll create a cloud-like topping for your cakes and cupcakes that will leave everyone asking for seconds.

7 Minute Frosting Ingredients

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The simple ingredients come together to create a fluffy frosting that’s not overpowering but rather a sweet complement to a variety of types of cakes, cupcakes, and desserts. 

The irresistible frosting works well with various flavors and textures, making it a versatile choice for any sweet treat. 

You won’t need any special equipment, just a hand mixer to make this delicious old fashioned frosting recipe that is the perfecct addition to white cake with it’s subtle vanilla flavor.

Seven Minute Frosting Substitutions and Additions

SUGAR: If you prefer a less sweet frosting, you can slightly reduce the amount of sugar. 

You can also experiment with different types of sugar, such as powdered sugar, coconut sugar, or brown sugar, for unique flavor profiles.

VANILLA EXTRACT: For a different twist, try almond extract or citrus zest like lemon or orange in place of vanilla extract.

Almond extract will give a nuttier, slightly sweet flavor, while citrus zest adds a fresh, tangy kick. These substitutions can complement various cake flavors, enhancing the overall taste experience.

ZEST: Add one to two tablespoons of lemon, lime, or orange zest for a fresh flavor infusion.

COCOA POWDER: Add a quarter to half cup of cocoa powder to make this a chocolate 7 minute frosting.

COLORFUL FROSTING: For special occasions, add a few drops of food coloring to achieve vibrant frosting shades.

SALT: For a gourmet twist, try using a pinch of sea salt or Himalayan pink salt instead of regular table salt.

These salts can add a subtle complexity to the frosting, enhancing its flavor profile. Remember, these salts can be stronger, so you might want to use them sparingly.

WATER: If you want to infuse additional flavor into the frosting, consider substituting water with fruit juice like orange or pineapple juice.

This will not only add a hint of fruitiness but also can beautifully complement the cake’s flavor. Ensure the juice is unsweetened to maintain the sugar balance in the recipe.

How To Make This 7 Minute Frosting Recipe

Old recipes that come from grandma, like this yummy frosting are some of my favorites. Instead of classic buttercream or cream cheese frostings, give this fluffy white frosting a try!

We will walk you through the steps for making this foolproof frosting recipe.

Let’s get started!

For The Non-Double Boiler Method

STEP ONE: Fill a small saucepan with one to two inches of water over medium-high heat on the stove top. 

You will be using a heat-proof glass bowl or metal mixing bowl, so be sure the bottom of the bowl does not touch the water and that there is a tight seal between the bowl and the pan. 

You want indirect, steady stream of stema to create this perfect frosting.

STEP TWO: Add the egg whites, sugar, salt, water, and cream of tartar to the mixing bowl. 

Whisk to ensure there are no lumps of sugar or cream of tartar. Attach the candy thermometer to the side of the bowl.

STEP THREE: Place the heatproof bowl over the simmering water.

Continuously whisk the frosting ingredients to ensure the egg whites don’t cook and to ensure even heating. 

Keep a close eye on the candy thermometer. You want the mixture to reach 160°F. 

This will take about three minutes. This temperature means you have pasteurized egg whites.

Carefully remove the bowl from the heat. 

STEP FOUR: If you are using a stand mixer, use the whisk attachment and start at the low-speed setting, gradually increasing to high speed. 

This process will take about seven minutes to form stiff peaks, and the frosting has tripled in volume. 

Add the vanilla and mix just until incorporated and no vanilla streaks remain.

Use the frosting immediately.

For the Double Boiler Method

STEP ONE: Fill the bottom of the double boiler with one to two inches of water.

Ensure the water level is low enough that it doesn’t touch the bottom of the top part when it’s placed over it. 

STEP TWO: Place the bottom of the double boiler over medium-high heat and bring the water to a gentle simmer.

The goal is to have steady steam without a rolling boil. You will need to adjust the heat to keep the water just simmering.

STEP THREE: Before you place the top part of the double boiler over the bottom part, add the egg whites. Gradually whisk in the granulated sugar and salt.

STEP FOUR: Whisk in the water. This will help dissolve the sugar and create a smoother mixture.

STEP FIVE: Finally, sprinkle in the cream of tartar. This will help stabilize the egg whites and ensure the right consistency when whipped.

Be sure to whisk the egg white mixture thoroughly so there are no lumps and the mixture is smooth.

STEP SIX: Place the top part of the double boiler over the simmering water. Be sure the bottom of the top part of the double boiler does not touch the simmering water.

You want gentle, indirect heat from the steam. You don’t want the egg whites to get too hot too quickly.

STEP SEVEN: Use either a whisk or a handheld electric mixer to start beating the mixture at low speed. Gradually increase from to medium speed, and then finally to high speed.

Continuously beat until the mixture becomes glossy, triples in volume, and holds stiff peaks. This process should take about seven minutes.

Once the frosting reaches the desired consistency, carefully remove the top of the double boiler from the simmering water.

Continue beating the frosting for another minute or two until the frosting has slightly cooled.

STEP EIGHT: Add the vanilla and mix just until well incorporated. Use the fluffy icing immediately.

Troubleshooting Tips for Seven Minute Icing

My frosting is too runny.

Solution: Underbeating the mixture or using too-warm egg whites can cause this fluffy frosting to be runny instead. Make sure to continue beating until stiff peaks form.

You’ll also want to make sure all equipment is clean and free of grease, and the egg whites are at room temperature.

My frosting is too stiff.

Solution: This is caused by overbeating the mixture. You can gently fold in a teaspoon of warm water at a time until you reach the desired consistency.

My frosting is too grainy.

Solution: This is caused when the sugar not dissolved properly. Ensure that the sugar is completely dissolved before you start beating.

This can be tested by rubbing a bit of the mixture between your fingers; it should feel smooth, not gritty.

My frosting is weeping or melting.

Solution: This is caused by high humidity or drastic temperature changes.

Try to work in a cool, dry environment. If the frosting starts to weep, refrigerate the frosted cake to stabilize it.

My frosting isn’t fluffy enough.

Solution: This is caused by not beating the mixture long enough or at the right speed.

Beat the frosting on medium to high speed until it becomes light and fluffy. This can take up to seven minutes, hence the name.

My frosting is losing volume.

Solution: This can be caused by waiting too long to use it after preparation.

7-minute frosting is best used immediately after making it. If you need to wait, keep it at room temperature and rewhip briefly before using.

My egg whites won’t whip.

Solution: This can be caused by the presence of egg yolks or a trace of grease in the whites.

Ensure that the bowl and beaters are clean and completely free of grease, and that no egg yolk has mixed in with the whites.

My frosting tastes too sweet.

Solution: Add a pinch of salt or a few drops of lemon juice to cut the sweetness.

How To Serve 7 Minute Icing

Serve seven-minute frosting generously atop a classic vanilla cake for a timeless dessert that’s perfect for birthdays and special occasions. It would also be delicious on devil’s food cake, chocolate cake, or coconut cake.

Serve with a scoop of vanilla ice cream and a drizzle of salted caramel sauce or hot fudge sauce for an extra decadent treat.

Elevate your fruit salad by dolloping frosting on it.

Create elegant mini pavlovas by piping 7 minute frosting onto meringue nests and topping them with fresh berries for a stunning dessert.

Use this frosting as a filling for cream puffs, transforming them into airy and sweet treats.

Pair the frosting with warm chocolate brownies for an irresistible contrast of textures and flavors.

For other traditional frosting recipes, don’t forget to check out our cream cheese frosting and Cool Whip frosting.

MORE FROSTING RECIPES

Desserts

Strawberry Cream Cheese Frosting

Desserts

Whipped Cream Frosting with Pudding

When to Serve Our Boiled Icing Recipe

BIRTHDAY CELEBRATION: Impress your loved ones on their special day by using our frosting to adorn their cake. 

TEA PARTY: Elevate your high tea with delicate cupcakes crowned with 7 minute frosting. It adds a touch of elegance to your gathering. Serve alongside classic cucumber sandwiches.

SUMMER PICNIC: For a refreshing twist, bring a fruit salad topped with frosting to your summer picnic. 

VALENTINE’S DAY: On this romantic occasion, surprise your partner with ooey gooey chocolate brownies topped with boiled frosting, creating a sweet, indulgent treat.

Storage Tips for This 7 Minute Frosting Recipe

MAKE AHEAD: You can make this boiled frosting ahead of time and store it in an airtight container in the refrigerator for up to 24 hours. Give it a gentle stir before using.

IN THE FRIDGE: If you have leftover frosting, store it in the fridge in an airtight container. It will stay fresh for up to three days. Let it come to room temperature and re-whip before using.

IN THE FREEZER: It’s best to use this boiled icing fresh, as freezing can impact the texture.

Why We Love This Recipe for Seven Minute Frosting 

SIMPLICITY MEETS ELEGANCE: Our icing combines the simplicity of a few basic ingredients with the elegance of a light, fluffy texture and perfect peaks. 

IRRESISTIBLE TEXTURE: The cloud-like texture of this 7 minute icing recipe is a testament to its charm. There’s a reason this has been a favorite frosting for generations.

QUICK TO MAKE: With just seven minutes of cooking, you can create a frosting that elevates your desserts. 

Our 7 minute frosting is a fantastic addition to your dessert repertoire. The old-fashioned recipe creates a light texture, making it a must-try for any sweet occasion. Whether celebrating a birthday, hosting a tea party, or satisfying your cravings, this frosting is the perfect topping for all your treats. 

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7 Minute Frosting

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Elevate your desserts to the next level with the ease of our 7 minute frosting, a quick and heavenly topping that is simple to whip up.

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 7

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Ingredients

  

1x2x3x

• 4 extra-large egg whites
• 1⅓ cups granulated sugar
• ⅛ teaspoon table salt
• ⅓ cup water, I used distilled water but tap water can be used also
• ¼ teaspoon cream of tartar
• 1½ teaspoons pure vanilla extract

Instructions

 

• There are two ways to make 7 minute frosting. One way is with a double boiler. I will give these instructions first. Another way is without a double boiler. This is the way I make my 7 minute frosting. You will need a saucepan, a heatproof glass or metal mixing bowl that fits snugly on top of the saucepan (this can be a stand mixer bowl), a handheld mixer if you do not have a stand mixer, and a candy thermometer.

No Double Boiler Method

• Fill a saucepan with 1-2 inches of water over medium-high heat, as with the double boiler method. You will be using a heat-proof glass or metal mixing bowl, so be sure the bottom of the bowl does not touch the water and that there is a tight seal between the bowl and the pan. Again, you want steady, indirect steam.
• Add the egg whites, sugar, salt, water, and cream of tartar to the mixing bowl. Whisk to ensure there are no lumps of sugar or cream of tartar. Attach the candy thermometer to the side of the bowl.
• Place the heatproof bowl over the simmering water. Continuously whisk the frosting ingredients to ensure the egg whites don’t cook and to ensure even heating. Keep a close eye on the candy thermometer. You want the mixture to reach 160°F or 71°C. This will take about 3 minutes. This temperature means your egg whites are pasteurized. Carefully remove the bowl from the heat.
• If you are using a stand mixer, use the whisk attachment and start at the low-speed setting, gradually increasing the speed to high. This process will take about 7 minutes to form stiff peaks, and the frosting has tripled in volume. Add the vanilla and mix just until incorporated and no vanilla streaks remain. Use the frosting immediately.

Double Boiler

• Fill the bottom of the double boiler with 1-2 inches of water. Ensure the water level is low enough that it doesn’t touch the bottom of the top part when it’s placed over it.
• Place the bottom of the double boiler over medium-high heat and bring the water to a gentle simmer. (The goal is to have steady steam without a rolling boil.) You will need to adjust the heat to keep the water just simmering.
• Before you place the top part of the double boiler over the bottom part, add the egg whites. Gradually whisk in the granulated sugar and salt.
• Whisk in the water. This will help dissolve the sugar and create a smoother mixture.
• Finally, sprinkle in the cream of tartar. This will help stabilize the egg whites and ensure the right consistency when whipped. Be sure to whisk the egg white mixture thoroughly so there are no lumps, and the mixture is smooth.
• Place the top part of the double boiler over the simmering water. Be sure the bottom of the top part of the double boiler does not touch the simmering water. (You want gentle, indirect heat from the steam. You don’t want the egg whites to get too hot too quickly.)
• Use either a whisk or a handheld mixer to start beating the mixture at low speed. Gradually increase the speed to high. Continuously beat until the mixture becomes glossy, triples in volume, and holds stiff peaks. (This process should take about 7 minutes.) Once the frosting reaches the desired consistency, carefully remove the top of the double boiler from the simmering water. Continue beating the frosting for another minute or two until the frosting has slightly cooled.
• Add the vanilla and mix just until well incorporated. Use the frosting immediately.

Notes

• There are two ways to make 7 minute frosting. One way is with a double boiler, and the other is without one. We have provided the steps for the double boiler method in a pro tip below the non-double boiler method.
• For this method, you will need a saucepan, a heatproof glass or metal mixing bowl that fits snugly on top of the saucepan (this can be a stand mixer bowl), a handheld mixer if you do not have a stand mixer and a candy thermometer.

 

Double Boiler Method

1. Fill the bottom of the double boiler with one to two inches of water. Ensure the water level is low enough that it doesn’t touch the bottom of the top part when it’s placed over it. 
2. Place the bottom of the double boiler over medium-high heat and bring the water to a gentle simmer. The goal is to have steady steam without a rolling boil. You will need to adjust the heat to keep the water just simmering.
3. Before you place the top part of the double boiler over the bottom part, add the egg whites. Gradually whisk in the granulated sugar and salt.
4. Whisk in the water. This will help dissolve the sugar and create a smoother mixture.
5. Finally, sprinkle in the cream of tartar. This will help stabilize the egg whites and ensure the right consistency when whipped. Be sure to whisk the egg white mixture thoroughly so there are no lumps and the mixture is smooth.
6. Place the top part of the double boiler over the simmering water. Be sure the bottom of the top part of the double boiler does not touch the simmering water. You want gentle, indirect heat from the steam. You don’t want the egg whites to get too hot too quickly.
7. Use either a whisk or a hand mixer to start beating the mixture at low speed. Gradually increase the speed to high. Continuously beat until the mixture becomes glossy, triples in volume, and holds stiff peaks. This process should take about seven minutes. Once the frosting reaches the desired consistency, carefully remove the top of the double boiler from the simmering water. Continue beating the frosting for another minute or two until the frosting has slightly cooled.
8. Add the vanilla and mix just until well incorporated. Use the frosting immediately.

Nutrition

Calories: 158kcal | Carbohydrates: 38g | Protein: 2g | Fat: 0.1g | Sodium: 71mg | Potassium: 48mg | Sugar: 38g | Calcium: 2mg | Iron: 0.04mg

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