7 Minute Frosting

Light, billowy, marshmallow-like frosting.

  • Author: Claire Coffey
  • Category: Dessert
  • Method: Cooking
  • Cuisine: American


Units Scale
  • 1 cup granulated sugar
  • 3 tablespoons water
  • 2 large egg whites, cold
  • 1 1/2 teaspoons cream of tartar
  • 1/2 - 1 teaspoon vanilla extract


  1. Combine all of the ingredients in a glass or ceramic bowl. 
  2. Beat on low using a handheld mixer for approximately 30 seconds (just enough to combine).
  3. 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).
  4. Remove from the heat and beat for 1-2 minutes more, or until cooled and holding stiff peaks.
  5. Frost using an offset spatula or spoon into a piping bag.


    • 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