7 Minute Frosting is light, fluffy, and glossy—a marshmallow-like topping perfect for any cake. Easy, budget-friendly, and deliciously smooth!
- 2 large egg whites (2 oz/60 g)
- 1 ⅓ cups (10 ½ oz/296 g) granulated sugar
- ⅓ cup (2 ½ fl oz/80 ml) water, cold
- 2 teaspoons light corn syrup
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- pinch of salt
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Fill the bottom of a medium pot with a couple of inches of water and bring to a simmer.
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Whisk together the egg whites, sugar, water, corn syrup, cream of tartar and the pinch of salt in a heat proof bowl and place on top of the simmering water.
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Heat the mixture, whisking constantly, until it is hot and the sugar has melted (about 3 minutes). Rub a bit of the mixture between your thumb and index finger. It should be smooth and without any graininess. If not, continue heating and stirring for another minute and check again.
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Transfer to the bowl of a stand mixer fitted with a whisk attachment (or use a large bowl and a handheld electric mixer) and whip on high for about 7 minutes, until stiff, glossy and cooled.
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Add in the vanilla extract and whisk for one more minute to combine.
- I use large egg whites. For the most accurate weight, weigh them. They should be 2 ounces /60 grams in total.
- Make sure the sugar is 100% dissolved before removing it from the double boiler. Otherwise, your frosting will be grainy.
- Use this seven-minute frosting shortly after making it while it's still really stiff.
- Be sure to use a metal (heatproof) bowl on top of the simmering water. I have experienced having a glass bowl shattering on me while making a recipe like this.
- Make your own corn syrup if you can't find it. Please don't leave it out; it makes the frosting pliable and easier to work with.
- This delectable, budget-friendly seven-minute frosting is perfect paired with my $5 Birthday Cake.
- The cream of tartar stops the frosting from crystallizing. It's an essential ingredient, so please don't leave it out.