What really sets this frosting apart is its gorgeous, glossy finish and perfectly white color. It’s light, fluffy, and has a meringue-like texture that melts in your mouth, making it as delicious as it is beautiful. Whether you’re frosting a birthday cake or dressing up some cupcakes, this frosting adds that perfect touch of elegance with its classic look and almost marshmallow-like flavor. This 7-Minute Frosting is sure to become your new favorite go-to!
Use your 7 minute frosting on our famous chocolate cake or make your own creative whoopie pies using our pumpkin chocolate chip cookies or snickerdoodles.
Why Our Recipe
- Marshmallow-like flavor reminiscent of a meringue.
- One of the easiest frostings around ready in under 15 minutes and no specialized equipment is needed.
- Beautiful glossy, fluffy frosting that’s perfectly white.
We love recipes that honor how grandma used to make them, and 7 minute frosting is one such recipe. This traditional frosting recipe may be a bit different from any other you’ve made, due to the fact that it is cooked! Have no fear, we’re here to walk you through this process. While cooked frosting may be a first for you, it certainly is not difficult to make, and we know you will love this frosting reminiscent of marshmallow fluff!
Ingredient Notes
- Egg Whites: If you’re using a carton of liquid egg whites, you’ll need 1/2 cup to equal the 4 large egg whites called for in the recipe. Make sure there’s no yolk mixed in with the whites, as even a little fat can prevent the frosting from whipping up properly.
- Sugar: Regular granulated sugar works best here.
- Water: Just a small amount is needed to help dissolve the sugar and create a smooth base for the frosting.
- Salt: The salt balances the sweetness and enhances the overall flavor.
- Cream of Tartar: This stabilizes the egg whites, helping them to whip up and hold their shape. If you don’t have cream of tartar, you can substitute it with 1/2 teaspoon of lemon juice or white vinegar.
- Vanilla Extract: Feel free to use pure vanilla extract for the best flavor, but imitation vanilla will also work.
Double Boilers
A double boiler is a special kitchen tool that is used to gently heat ingredients without direct contact with the heat source. It’s perfect for tasks like melting chocolate or, in this case, making a delicate frosting. The bottom pot holds simmering water, and the heat from the steam gently warms the ingredients in the top pot. This is essential for warming the egg whites and sugar slowly, preventing the eggs from scrambling and the sugar from burning.
No double boiler? No problem! In our recipe, we have you easily make your own using a saucepan and a heat-safe mixing bowl. Just simmer a couple of inches of water in the saucepan and place the bowl on top—make sure it doesn’t touch the water. This simple setup gives you the same results without the need for specialized equipment.
Egg Whites
You will need to separate your yolks from the whites. This recipe calls for egg whites only, and any small amount of yolk can inhibit the ability for stiff peaks to form, so you will want to be careful. Egg whites at room temperature will whip faster, but you can always use your eggs straight out of the fridge.
Yield
This recipe makes approximately 4 cups of frosting. How much frosting you will need for your cake depends entirely on how you intend to frost it. This should be enough to frost a simple 9-inch cake or 12 cupcakes. Nutrition facts included with the recipe are calculated based on the entire 4 cups.
Storage Instructions:
Room Temperature: This frosting is best used fresh, but it can sit at room temperature for up to 4 hours if you’re serving it shortly after making it.
Refrigeration: Store the frosting in an airtight container in the refrigerator for up to 7 days. Before using, bring it back to room temperature and give it a quick whisk or beat to restore its fluffiness.
More delicious frosting recipes…
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
My mother made the most delicious 7-minute frosting, so I had to try this. It is Spot On my mother’s frosting! Absolutely delicious! Thank you for sharing.
Thank you for sharing your yummy recipe !!
I am going to try and make this frosting!!
Wish me luck !! 🍀 Rachel, Wishing you and your team a lovely, blessed day and weekend 👏💗😀 Happy Saturday!!
I made icing without double boiler and it turned out perfectly,
You need to heat the egg whites to make them safe to eat.
My mother always used this kind of frosting on her coconut cakes..Always on my brother’s birthday..He’ll be 75 tomorrow ( Ground Hog Day )..so, I’m going to try to make it too…hope it brings back memories for him of her making it his whole life..( but I am cheating & using a white cake..I did add vanilla flavor flavoring to enhance flavor.
Fantastic! I have been making a version of 7 minute frosting for years. It was always hit and miss if the finished product remained fluffy after the first day. Not only is this recipe easier than the one I had been using, the finished product here is far superior. The Stay at Home Chef’s recipe is just as fluffy the next day as if it were just freshly made. Thank you so much for this recipe.
Will 4 cups be enough for an 8 inch 3 layer cake? New to making boiled frosting so appreciate the feedback.
Wow. This recipe is amazing. Definitely my go to from now on. So tasty. So smooth.