7 Minute Frosting
Thick, rich, creamy and sweet. The perfect marshmallow-style frosting you can use on cupcakes, over a layer cake, or for whoopie pies.
As this frosting sets it will form a thin light crust on the surface (which is so yummy!), so be sure to add any sprinkles or any other toppings you desire immediately after you frost your desserts.
Continuously beat all the ingredients over a double boiler for about 7 minutes.
The the mixture holds stiff peaks its ready! Spread immediately over your baked goods.
7 Minute Frosting
- 3 egg whites
- 1 3/4 cups sugar or less to taste
- 5 Tbsp cold water
- ¼ tsp cream of tartar
- 1 tsp vanilla
- In the top of a double boiler (with water simmering and not touching bottom of bowl), combine egg whites, sugar, water, and cream of tartar. Continuously beat with an electric mixer for 7 minutes until thick (or can whisk by hand).
- Remove from heat and add vanilla, and beat until glossy and fluffy, another minute.
Tools used in this recipe:
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You forgot to add your cream of t
arter in your method.
Excellent recipe. Fantastic taste!
I would love to try this but I only have a kitchen aid mixer so I wouldn’t be able to beat it right, is there a different way make this?thank you
Thank you for posting this! It was my grandmothers favorite icing, but she used the dump method to cook and never kept a recipe, so I didn’t know how to make it. I have tried similar recipes but none came out like hers, except this one.
Thanks for the catch! I have edited the recipe.
I know its frustrating when you don’t have the right tools, so thanks for the idea! Marla just finished creating this recipe for you, check it out: Italian Meringue. The only difference between this recipe and the other 7 Minute Frosting one, is that this one doesn’t create a thin ‘crust’ on it’s surface as it dries (which is delicious!). But because it stays soft, you can create this cool ‘toasted’ effect…
HOW ABOUT MAKING IT CHOCOLATE OR MOCHA? WHAT, HOW MUCH AND WHEN DO I ADD THE FLAVORINGS?
While I haven’t tried it personally yet (and I’m not sure why not, because it sounds delicious!)… I would add 2Tbsp cocoa (and 1/2 tsp instant espresso powder if desired) in with the eggs. Please let me know how it turns out if you try it!