7-minute frosting is a classic and for good reason: It's fluffy, delicious, and oh-so-easy to make. Learn everything you need to know, including expert tips and how to navigate common problems, in this post.
Although 7-minute frosting (sometimes also called boiled frosting) has been around in many forms since the early 1900s, this recipe is coming to you straight from my grandmother's handwritten recipe cards.
And if Grammy took the time to write it down amidst raising four kids and working, you KNOW it's good.
Labeled simply "White fluffy frosting," this delectable treat is everything the name implies: Light, billowy, perfectly toastable, and perfect for frosting cupcakes and single-layer cakes.
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How is this different than meringue?
Full disclosure: It's not. 7-minute frosting is essentially a Swiss meringue - Egg whites and sugar are cooked together, then whipped to glossy peaks.
While the ratio of ingredients may change depending on how the meringue will be used, the technique is essentially the same.
Ingredients
This easy frosting requires just 5 ingredients to make! Below, you'll find a few tips as well as the food science behind some of the ingredients.
A full list of ingredients and their corresponding measurements is available in the recipe card.
- Cream of tartar: Speeds up the whipping process and stabilizes the frosting.
- Egg white: I like to use cold, fresh egg whites because they make for a more stable meringue. Be sure to start with a completely clean glass or ceramic bowl; The smallest amount of grease will keep the whites from whipping up.
- Vanilla extract: Makes for a delicious, basic frosting. Depending on how vanilla-forward you want the flavor, you can use between ½ and 1 teaspoon.
How to make 7-minute frosting
Mix all of the ingredients together in a bowl. Beat until combined.
Place over a pot of simmering water and continue beating on high for 7 minutes.
Remove from heat and beat for an additional 1-2 minutes, or until cooled.
Use an offset spatula or piping bag to frost immediately.
Variations
- Other sugars: 7-minute frosting can be made with any type of raw sugar substituted at a 1:1 ratio. The darker the sugar the stronger the caramel flavors (brown sugar makes a divine sea foam frosting).
- Flavorings: This frosting can be easily adapted to a wide range of flavors using extracts, emulsions, powdered flavorings (like lemonade), and florals (like these lavender cupcakes).
Troubleshooting
Sometimes it's the simplest recipes that give us the most grief (I struggled with getting meringue right for years!).
Here are a few common problems you might run into with 7-minute frosting and how to fix them.
A grainy frosting is a sign that the sugar didn't dissolve completely. Unfortunately, there's no way to fix this. In the future, make sure you heat the mixture enough and use a bowl that will conduct the heat well.
Grease is a common culprit that keeps meringue from stiffening. Make sure all of your equipment is grease-free and try to avoid plastic utensils and dishes, which can pull and retain grease from previous culinary projects.
If your frosting is droopy and thick instead of light and fluffy, it's likely that the eggs and sugar got too hot, too fast. Even though you can't fix the texture, the frosting is still usable.
Expert tips
- How much to make: Not sure how much frosting you'll need? Check out my guide to frosting cakes for estimates.
- Start with a perfectly clean bowl for meringues: Fats interfere with the whipping process, so it's important to start with well-cleaned equipment. Warm water and soap work well.
- Don’t use plastic bowls to make meringue: It’s very hard to completely remove fats from plastic bowls and kitchen utensils, which tend to develop a greasy coating over time. Instead, use a glass, metal, or ceramic bowl.
- Crack your eggs into a separate bowl: Separate the egg yolks from the whites over a small bowl to prevent any fat from hindering the whites' ability to whip to stiff peaks.
Storage
Because of the meringue-like nature of this frosting, it doesn't store well and should be used immediately.
Treats frosted with it (like these raspberry lemonade cupcakes) can be stored in the fridge for a few days. The frosting will develop a skin, but the inside will still be soft.
Treats to frost
While you could put this frosting on just about any treat, here are a few of my favorite cake and cupcake candidates.
Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me make them better.
Recipe
7 Minute Frosting
Light, billowy, marshmallow-like frosting.
- Category: Dessert
- Method: Cooking
- Cuisine: American
Ingredients
- 1 cup granulated sugar
- 3 tablespoons water
- 2 large egg whites, cold
- 1 ½ teaspoons cream of tartar
- ½ - 1 teaspoon vanilla extract
Instructions
- Combine all of the ingredients in a glass or ceramic bowl.
- Beat on low using a handheld mixer for approximately 30 seconds (just enough to combine).
- Place the bowl over a pot of simmering water and cook, beating on high with your mixer for approximately 7 minutes (the frosting should reach approximately 160F).
- Remove from the heat and beat for 1-2 minutes more, or until cooled and holding stiff peaks.
- Frost using an offset spatula or spoon into a piping bag.
Notes
-
- How much to make: Not sure how much frosting you'll need? Check out my guide to frosting cakes for estimates.
-
- Start with a perfectly clean bowl for meringues: Fats interfere with the whipping process, so it's important to start with well-cleaned equipment. Warm water and soap work well.
-
- Don’t use plastic bowls to make meringue: It’s very hard to completely remove fats from plastic bowls and kitchen utensils, which tend to develop a greasy coating over time. Instead, use a glass, metal, or ceramic bowl.
-
- Crack your eggs into a separate bowl: Separate the egg yolks from the whites over a small bowl to prevent any fat from hindering the whites' ability to whip to stiff peaks.
Keywords: 7-minute frosting, boiled frosting, meringue frosting
Sue says
This truly is delicious and simple to make! Thank you!!
★★★★★