Old fashioned 7 Minute Frosting that tastes like marshmallow cream. A light and fluffy frosting for just about any cake!
What is your favorite frosting? Does the type of frosting you use depend on what cake you make? I’m a white cake white frosting girl at heart. I won’t turn down any slice of cake, but white cake gets me every single time.
We’re sharing a vintage recipe that is all throughout my grandma’s old cookbooks…7 Minute Frosting. The total time may be a little more than 7 minutes, but the name is intriguing. And the texture and taste? Amazing and meringue-like. Let’s make this.
What is 7 minute frosting?
Seven minute frosting is a meringue like fluffy frosting without oil or butter. Because it doesn’t have those, it is a low fat frosting. It’s base is egg whites, sugar and water…and you’ll be amazed how this frosting comes together.
7-minute frosting is similar to a Swiss meringue in that it has eggs and sugar heated in a double boiler over simmering water and whipped to a glossy meringue.
What does it taste like? If you love marshmallows, you’ll go crazy for this frosting recipe! We think it tastes just like marshmallow fluff, minus some of the stickiness.
How do you make 7 minute frosting?
What you’ll need.
This frosting is made over the stovetop, so you’ll need either a double boiler, or a heat safe glass mixing bowl that can sit on top of a saucepan. You’ll boil water in the bottom pan and whip the frosting in the top. This method helps the eggs cook to a safe temperature through indirect heat.
You’ll also need a high powered hand mixer rather than a stand mixer that we make traditional buttercream frosting with.
Making the frosting.
Combine the egg whites, sugar, water and cream of tartar in the top of a double boiler. Mix thoroughly.
Place over boiling water and beat constantly until mixture holds a peak. This will take at least 7 minutes, but ours took closer to 10 minutes.
Remove from the heat.
Add vanilla and beat until thick enough to spread.
Adding flavor.
After you remove the bowl from the heat, you’ll add the flavor. We love vanilla flavor, but you can use any type of flavor you’d like. Popular versions are peppermint, coconut and almond.
Adding food coloring.
Can you add food coloring to this frosting? Yes! Add it at the very end when you add in the flavor. Add just a few drops mix in well.
How do you store 7 minute frosting?
This frosting is safe to store at room temperature for one day. Anytime after that and you should refrigerate it.
What cake is this frosting good on?
This traditional frosting is great for birthdays on a birthday cake. It’s also good on layer cake such as chocolate cake, coconut cake or even pineapple cake. It’s simple flavor makes it excellent on just about anything!
7 Minute Frosting
4.44 from 103 votes
Old fashioned 7 Minute Frosting that tastes like marshmallow cream. A light and fluffy frosting for just about any cake!
Combine the egg whites, sugar, water and cream of tartar in the top of a double boiler. Mix thoroughly.
Simmer 2" of water in the bottom of a double boiler of medium heat. Place the top double boiler over the boiling water and beat constantly using an electric mixer on high speed until mixture holds a stiff peak. This will take at least 7 minutes, but most likely closer to 10 minutes.
Remove from the heat.
Add vanilla and beat until thick enough to spread.
Makes 5-6 cups of frosting. Perfect for cakes or cupcakes.
The calories shown are based on the recipe frosting a cake that serves 15, with 1 serving the frosting for one slice of cake (about ⅓ cup). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
After seasoning and flavoring, use the frosting right away and serve the cake as soon as you can. Seven-minute frosting's advantage is that it's fast, not long-lasting. It doesn't hold for much longer than 24 hours at cool room temperature. And no, refrigeration won't help.
Usually it is grainy from the sugar not dissolving into the butter properly. One easy fix is to re-whip the frosting, preferably with the paddle attachment, on medium speed until it becomes smoother. (You can let it go for quite a bit!)
This frosting is very similar to Swiss meringue, which is also cooked. The big difference is how they are cooked: Swiss meringue is cooked, then beaten off the heat while seven-minute frosting is beaten as it cooks on the heat.
Some recipes, like frosting, icing, caramel sauce, and syrups require cooking sugar down to a liquid form. During this process, the sugar can sometimes recrystallize, resulting in a grainy texture. Fortunately, cream of tartar can prevent this from happening by binding to the sugar crystals and keeping them tiny.
How long can cake sit out unrefrigerated? If your cake is frosted with buttercream, it will last covered at room temperature for up to four days. However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.
With this light Fluffy White Frosting recipe, I pipe my swirls to the ceiling! I can't get enough of it, and it's just so pretty too! This fluffy seven minute frosting is not only perfect for cakes, but it's also perfect for cupcakes and high hat cupcakes too!
If the frosting has not reached your desired thickness after chilling, add a few tablespoons of sifted powdered sugar to help your buttercream stiffen.
Try not to overbeat the buttercream after all the ingredients have been added or you might add bubbles, which will ruin the texture of the icing. ... For the best results chill your cake and bring the icing to room temperature. You can also beat the buttercream for a few minutes to create great fluffy texture.
want to level up your cake decorating from traditional American buttercreams (the ones that use just butter/powdered sugar.) Most pro-decorators will likely use this for sharp, clean sides and detailed designs.
Yes. Swiss meringue buttercream can be whipped for too long. This usually happens when the mixture becomes too cool, and it will start to look curdled and greasy. To fix this, simply place the bowl of buttercream over a pot of simmering water for a few seconds at a time, mixing constantly.
But, there are ways to make it more interesting; one such way is to hit it with a shot of vinegar. Don't worry, the icing won't taste sour or like vinegar at all, but the acid will help balance out the sweetness, making it taste more pleasant. Even better, it will make the icing stronger and more durable.
Creamy ingredients like Nutella, cream cheese, marshmallow creme, peanut butter or another nut butter will give the store-bought frosting tons of flavor with some additional smoothness.
Although many do so to avoid cracks and to achieve a smooth appearance, I find just the tiniest bit — about 1/2 to 3/4 teaspoon — also curbs the sweetness, allowing the wonderfully creamy mouth-feel of the icing to truly shine.
With this light Fluffy White Frosting recipe, I pipe my swirls to the ceiling! I can't get enough of it, and it's just so pretty too! This fluffy seven minute frosting is not only perfect for cakes, but it's also perfect for cupcakes and high hat cupcakes too!
"Prepare, bake, and cool the cake completely. Then, wrap each cake layer in cling film, nice and tight, and place in the fridge for at least two hours," he says. That's right, you won't be frosting your cake at room temperature; a chilled cake is essential before applying any frosting. "This step is the most important.
Cake with Buttercream, Whipped Cream or Custard (like Moist Chocolate Cake with Fluffy Chocolate Frosting): 4 days, since dairy spoils quicker. Fruit-filled Cake (like Lemon Curd Cake) 3-5 days, depending on the acidity and moisture content of the fruit filling or topping.
When held at room temperature, fully frosted cakes will stay moist longer, and most buttercream-style icings are completely fine when kept at room temperature for two to three days. Frosting is a-okay in the freezer too. If you have enough freezer space, Sheehan says, “you can even freeze a fully frosted cake!
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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