7-Minute Frosting

This light, meringue-style 7-Minute Frosting is fluffy, glossy, and sweet with a marshmallow-like flavor. A Southern classic, it’s perfect on coconut, red velvet, chocolate, or vanilla cakes.

Course Dessert

Cuisine American, Southern

Keyword 7-minute-frosting, 7-minute-frosting-with-corn-syrup, seven-minute-frosting

Prep Time 10

Cook Time 7

Total Time 17

Servings cups

Calories 192kcal

Ingredients

3 large egg whites
1/3 cup cold water
1 1/3 cup sugar
2 tsp light corn syrup
1/4 tsp cream of tarter
1/8 tsp salt
1 tsp pure vanilla extract

Instructions

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, 24 cupcakes or sheet cake.

Notes

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.
Damp Cloth - Keep a damp cloth over mixing bowl to prevent drying out while frosting cake.

Nutrition