There’s nothing sweeter than an old-fashioned recipe for 7 Minute Frosting. It’s made completely from scratch and so simple you will want to whip it up every time you get a craving for something sweet.
7 Minute Frosting Recipe
Delicious, light, and perfect for all sorts of cakes!
I’ve started quite the collection of frostings on this site. And with each one I add, the recipes just get better and better. Take this 7 minute frosting for example.
It has to be my most favorite. It’s basically marshmallows in frosting form. I used it to top banana pudding cupcakes because it resembles the meringue topping on the classic banana pudding dessert.
It’s made with egg whites, granulated sugar, corn syrup, and vanilla. There’s no butter or loads of powdered sugar in this recipe. While I love buttercream frosting, sometimes it can be too rich and too sweet.
Today’s marshmallow frosting solves all those problems!
You need a stainless steel or any heatproof bowl. Put all the ingredients in, except for the vanilla, and whisk it continuously as it heats over a saucepan of simmering water.
I find an electric hand mixer to work best for this.
Once the frosting thickens, remove it from the heat. It takes about 5 minutes for it to thicken. Add the vanilla and continue to beat it until it’s thick but spreadable.
This usually takes around 2 minutes. A total time of 7 minutes!
This recipe shiny and feels silky on the tongue. It’s not overly sweet and has hints of vanilla. This makes it perfect for filling and icing ultra sweet, flavorful cakes.
It isn’t good for piping because it’s soft. So you’ll need to use an offset spatula to spread it onto the cake instead of piping it.
However, it does hold well when using a large round top to pipe dollops of frosting on cupcakes. But it won’t hold intricate designs.
I bet this frosting would amazing on this s’mores cake!
Tips for frosting success:
- Make sure the egg whites are at room temperature.
- Use an electric hand mixer so your arm doesn’t tire out from whisking.
- Once it has cooled to room temperature, use it immediately.
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7 minute Frosting
Ingredients
- 3 large egg whites, room temperature
- 1 and 1/2 cups (300 grams) granulated sugar
- 1/8 teaspoon salt
- 1 tablespoon light corn syrup
- 1/4 cup (60 milliliters) cold water
- 2 teaspoons vanilla extract
Instructions
- Combine the egg whites, sugar, salt, corn syrup, and water in a large stainless steel bowl or any other heatproof bowl. Use an electric handheld mixer to beat the ingredients together until well combined. Place the bowl over a saucepan of simmering water. Continue to beat on high speed for 5-7 minutes, until thick and fluffy.
- Remove from heat, add the vanilla extract, and continue beating on high until the frosting is thick and spreadable, about 1-2 minutes. Cool to room temperature and use immediately.
Toni McGrevey says
May 13, 2019 at 4:34 pmCan you decorate with buttercream on this 7 minute icing
Jen Sobjack says
May 14, 2019 at 5:09 pmI’m not really sure, I haven’t tried it.
Janebohlen says
April 20, 2019 at 5:51 pmI made this as a kid and always loved it. I would put it on chocolate cake and cover it with coconut. So good! Italian meringue is almost the same thing.
Jen Sobjack says
April 22, 2019 at 12:10 pmThanks, Jane! I love pairing this frosting with coconut!
Sarah says
February 9, 2019 at 9:02 pmI tried this and it was good until I added the 2 teaspoons of vanilla and started mixing again. My previously stiff peaks turned saucy. 🙁
Jen Sobjack says
February 11, 2019 at 9:18 amI’ve never had that happen before. It’s such a small amount of liquid.
Paula says
January 17, 2019 at 5:35 pmAmazing! Just like my Aunt used to make!!!
Patricia Williams says
January 12, 2019 at 3:39 pmDoes this need to be stored in the refrigerator?
Jen Sobjack says
January 15, 2019 at 8:58 amThis frosting is best used right away. It doesn’t hold up well for extended amounts of time. If you need to store the frosted cake or cupcakes, they will be okay for a day or two in the refrigerator.
DEB says
January 5, 2019 at 5:25 pmSuper easy to make and delicious.
I put this on a dark chocolate bundt cake and sprinkled Andes mints on it. Next time I will sprinkle on crushed graham crackers and mini chips for a s’mores cake!
Jen Sobjack says
January 7, 2019 at 9:41 amThat sounds like a fabulous cake idea! Thanks for sharing!!
Sheila Grieme says
November 30, 2018 at 6:26 pmHow long does this frosting stay stable?
Jen Sobjack says
December 1, 2018 at 10:17 am7-minute frosting is best used immediately but will keep for a day or two in the refrigerator. I have piped it on cupcakes and kept them in the refrigerator for 3 days before the frosting started to break down.
Hyacinth Creese says
November 25, 2018 at 9:48 amI did not think it would have turned out so well thank you
Charolette Barnett says
November 17, 2018 at 6:51 pmYummy. I used to make this but lost Mr recipe. Thanks for having it.
JESSICA says
September 25, 2018 at 6:41 amHow can I save the frosting, if I don’t all of it right away?
Jen Sobjack says
September 26, 2018 at 11:24 amUnfortunately, 7-minute frosting is meant to be used immediately after making it. It will become less malleable and won’t be as smooth if it’s saved for later use. But if you really must make it ahead, store it in an airtight container in the refrigerator for a day or two.
Kimberley Brawner says
August 18, 2018 at 4:31 pmI have used a 7- minute frosting on the Bakers animal cut up cakes that I have made through the years. Works really well! Can look fluffy, or smooth.
Dk says
August 18, 2018 at 8:20 amMy frosting just gets saucy. .I can’t figure it out
Jen Sobjack says
August 18, 2018 at 11:39 amYou can try adding 1/2 teaspoon of cream of tartar to help stabilize the egg whites. The frosting needs several minutes of whisking in order to set up properly. Make sure you don’t stop beating until it’s stiff and looks glossy.