7-Minute Frosting

This light and fluffy 7-Minute Frosting is the perfect topping for all kinds of cakes. With its cloud-like texture and delicate sweetness, it’s a classic frosting recipe you’ll turn to again and again.

Easy 7-Minute Frosting Recipe

This old-fashioned, meringue-like frosting has long been a Southern favorite, often paired with classic coconut and red velvet layer cakes. My grandmother taught me how to make it when I was a little girl, and it has remained one of my most treasured frosting recipes ever since. Light, fluffy, and beautifully glossy, it has a delicate sweetness and marshmallow-like flavor that makes every cake feel extra special.

It’s a timeless flavor and the perfect finishing touch for chocolate cake, a traditional butter cake or my white buttermilk cake. You just can’t go wrong.

Key ingredients you’ll need to make 7 Minute Frosting with Corn Syrup: (Scroll down for the full printable recipe card.)

• Egg Whites – Large egg whites from the base of the fluffy frosting.
• Liquid – Cold water adds moisture.
• Corn Syrup – Light corn syrup for shine.
• Sugar – Granulated sugar for sweetness.
• Cream of Tartar – Cream of tarter stabilizes the beaten egg whites.
• Flavoring – Vanilla extract adds flavor.

How to Make the Best 7-Minute Frosting Recipe

• Whisk Egg White Mixture – In a large 4-6 quart stainless steel bowl, whisk together egg whites, water, sugar, corn syrup, cream of tarter and salt until smooth. This is easier to do before putting on the stovetop.
• Transfer to Pot – Place bowl over a pot of simmering water. Do not let the water touch the bottom of the bowl.
• Whip – Using an electric mixer, beat on medium-high speed for 5-7 minutes or until frosting is smooth and soft peaks form.
• Add Vanilla Extract – Remove bowl from heat, add vanilla. Continue to beat for an additional 2 minutes or until light and billowy.
• Serve – Use immediately to frost one 8-inch or 9-inch layer cake, 24 cupcakes or sheet cake.

Kitchen Equipment to Make 7-Minute Frosting

• You’ll need an electric mixer. A hand mixer makes it simple to beat the frosting in the bowl over the heat on the stovetop.
• Large bowl.
• Large pot or deep saucepan that fits the bowl without touching the water or set over the top of a double boiler.
• Measuring cups and measuring spoons.
• Rubber spatula.

Recipe Variations, Tips and Substitutions

• Corn Syrup – The corn syrup used in this recipe isn’t high fructose corn syrup. I haven’t tested it with honey.
• Use the Proper Size Bowl – When choosing the bowl and pot to use it’s important to test them for size and fit first. For example, pick a bowl that will securely set on top of a pot of simmering water without actually touching the water underneath.
• Begin Off the Heat – 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.
• Use Clean Beaters – Make sure the mixer beaters are free of any grease or debris or else it will effect the volume of the egg whites.
• No Egg Yolk – Likewise, carefully separate the egg yolk from the egg whites. Whites only are needed and even a small amount of the yolk will result in flat egg whites, they just won’t expand. You can freeze the egg yolks for another recipe. How long can you freeze egg yolks or whites? You can freeze them for 6-12 months if they’re fresh.
• Beat Until Fluffy – This 7 minute frosting isn’t the same as making whipped cream using 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.
• Food Coloring – You can add a few drops of food coloring along with the vanilla, if you’d like it to be a specific color.

Storage and Leftovers

• Only Use for Cooled Cake – This frosting should be used to ice a cooled cake as soon as it’s fully beaten. It’s fine to chill the cake after frosting.
• Leftovers – Store cakes frosted with this 7 Minute Frosting recipe chilled in the refrigerator for up ti 4 days.

More Homemade Frostings and Icing recipes to Make

• Vanilla Buttercream is a classic that can be used on any flavor of cake.
• Peanut Buttercream Icing is delicious on butter cake or chocolate cake.
• Brown Sugar Butter Cream is a scrumptious flavor that’s great for pumpkin, pound cake or spice cakes.
• Dulce de Leche Cream Cheese Frosting makes an appearance in the fall for spice cakes but it’s equally delicious on other flavors such as chocolate or vanilla.
• Whipped Chocolate Frosting is super simple to make.
• Lemon Buttercream from My Cake School.

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Helpful Kitchen Items:

• Mixing Bowls
• Mixer
• Measuring Set
• Icing Spatulas