My mother-in-law requested I bring this frosting to our family brunch and I said ‘Sure!’
7-Minute Frosting
This classic 7-Minute Frosting is a glossy, cloud-like meringue-style icing that’s light, fluffy, and delightfully sweet. Made by whipping egg whites while streaming in hot sugar syrup, it creates a smooth, marshmallowy topping that’s both stable and beautiful on any cake or cupcake.
Ingredients
| Ingredient | Amount |
|---|---|
| Granulated sugar | 1 1/2 cups |
| Cold water | 1/3 cup |
| Cream of tartar | 1/4 teaspoon |
| Egg whites | 3 |
| Vanilla extract | 1 teaspoon |
Instructions
Step 1 – Prepare the Sugar Syrup:
In a medium saucepan, combine the sugar, water, and cream of tartar. Stir over medium heat until the sugar dissolves and the mixture begins to boil gently.
Step 2 – Cook the Syrup:
Once it starts boiling, stop stirring. Attach a candy thermometer to the side of the pan and cook until the syrup reaches 240°F (115°C), the soft-ball stage. This should take about 5–7 minutes.
Step 3 – Whip the Egg Whites:
While the syrup is cooking, place the egg whites in a large mixing bowl. Beat on high speed using an electric mixer until stiff peaks form.
Step 4 – Combine Syrup and Egg Whites:
When the syrup reaches temperature, remove it from the heat. With the mixer running on high speed, slowly and carefully pour the hot syrup in a thin stream into the whipped egg whites. Continue beating constantly as you pour.
Step 5 – Beat Until Fluffy and Glossy:
After all the syrup has been added, keep mixing on high speed for about 7 minutes, or until the frosting is thick, shiny, and holds its shape.
Step 6 – Add Flavoring:
Add the vanilla extract and beat for another 30 seconds to blend it in completely.
Step 7 – Use Right Away:
Your 7-Minute Frosting is ready to use! Spread or pipe it immediately over cakes, cupcakes, or other desserts for a smooth, airy finish.
