This light and billowy 7-Minute Frosting makes the perfect topping for a variety of cake flavors. It's cloud-like texture is certain to make it a delectable frosting option you'll reach for again and again.
This type of meringue-like frosting is often found paired with coconut and red velvet layer cakes in the South. My Grandmother showed me how to make it as a girl, and it will forever remain an all time favorite frosting for me. It's similar in flavor to marshmallows which makes it the perfect choice for icing a chocolate cake, a traditional butter cake or my white buttermilk cake. You just can't go wrong.
Helpful Tips for Making 7-Minute Frosting
- When making this frosting, I find it best to begin the process off the heat. If you take a moment to whisk together the sugar with the remaining ingredients it tends to dissolve more easily. This will help prevent the frosting from becoming grainy.
- Make sure the beaters are free of any grease or debris or else, it will effect the volume of the egg whites.
- Likewise, carefully separate the egg yolk from the whites. Whites only are needed and even a small amount of the yolk will result in flat egg whites, they just won't expand.
- This frosting isn't like beating heavy cream. If you beat it too long it won't turn into butter. Beat it until stiff peaks form and it has increased in volume and has a light cloud-like texture.
- A hand held mixer makes it easier to beat on the stove top.
- This frosting should be used to ice a cooled cake as soon as it's fully beaten. It's fine to chill after frosting.
- You may add a few drops of food coloring along with the vanilla, if you'd like it to be a specific color.
Other Homemade Cake Frostings to Try
- Vanilla Buttercream
- Peanut Buttercream Icing
- Dulce de Leche Cream Cheese Frosting
- Whipped Chocolate Frosting
- Lemon Buttercream from My Cake School
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Helpful Kitchen Items:
- 3 large egg whites
- ⅓ cup cold water
- 1 ⅓ cup sugar
- 2 tsp light corn syrup
- ¼ tsp cream of tarter
- ⅛ tsp salt
- 1 tsp pure vanilla extract
- In a large 4-6 quart stainless steel bowl, whisk together egg whites, water, sugar, corn syrup, cream of tarter and salt until smooth.
- Place over a pot of simmering water. Do not let the water touch the bottom of the bowl.
- Using an electric mixer, beat on medium-high speed for 5-7 minutes or until frosting is smooth and soft peaks form.
- Remove bowl from heat, add vanilla. Continue to beat for an additional 2 minutes or until light and billowy.
- Use immediately to frost one 8 or 9 inch layer cake.
- Keep a damp cloth over mixing bowl to prevent drying out while frosting cake.
- This recipe will easily double.