7 Minute Frosting
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.
Helpful tools
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7 minute Frosting
Ingredients
- 3 large egg whites room temperature
- 1 and 1/2 cups granulated sugar
- 1/8 teaspoon salt
- 1 tablespoon light corn syrup
- 1/4 cup 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.
Nutrition
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
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JESSICA
How can I save the frosting, if I don’t all of it right away?
Jen Sobjack
Unfortunately, 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
I 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
My frosting just gets saucy. .I can’t figure it out
Jen Sobjack
You 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.
Joann Vazquez
Does this frosting break down in 24 hours or does it hold its shape? I made a similar frosting yesterday and put it on a tres Leches cake and it broke down within 24 hours.
Jen Sobjack
The frosting holds up very well but it needs to be refrigerated. I’ve piped it on cupcakes and it kept its shape for several days in the fridge.
Dee
Hey! I made a coconut cake with this frosting and the frosting looked beautiful but was grainy Did I cook it too long or had it too hot. Help!
Jen Sobjack
It sounds more like the sugar didn’t dissolve all the way. In step 1, try warming the mixture to 160°F while stirring before you being to whip it. This should help dissolve all the sugar crystals.
Lawanna
Frosting looks great! And 7 minutes… Wow! I can’t wait to make and taste it… looks so lite and fluffy. Thanks.
bonnie abrams
i love this frosting i,m also looking for a old frosting that is used to cut the tops out of the cup cakes and fill them with
Harmonium guide
This stuff is amazing.
Jean
Hi there, just made your 7 minute frosting and it came out thin. It’s thick, but not enough to form peaks. I went step by step on your directions, so I’m not sure what went wrong. It taste wonderful, but I can’t use it if it’s thin. This is what I did. I put my egg whites in a bowl and sat it in warm water to bring it to room temp. Then when I put my bowl over the water, the heat was on high and boiling. After about three minutes, I turned the heat down to medium low. After 7 minutes I took it off the stove and added the vanilla but ended up beating it again for another 10-15 minutes. I finally got tired and stopped. It’s also raining here in Texas. Could that have (or anything I did above) anything to do with it coming out thin?
Jen Sobjack
This frosting isn’t like meringue, it won’t form super stiff peaks. It’s meant to be thick but soft enough to spread over cakes. If you want more of a meringue-like texture, omit the water.
Megan @ MegUnprocessed
A great resource for those wanting to make a perfect frosting.
Anita
Bookmarked your coconut cake, pineapple curd, and seven minute icing recipes and am finally making them today. Turning out perfectly! Don’t know why I’ve become so lazy with boxed mixes and canned icings when this is so out of this world better! I remember seven minute icings on cakes when I was little (I’m 64) but you don’t see them much any more – such a pity! I wonder how well this iced cake would freeze? I would like to make ahead for an upcoming event.
Jen Sobjack
I don’t recommend freezing cake after it’s been frosted with 7-minute frosting. The frosting may weep and become chewy. Your best option is to make the cake layers and freeze them. Then, just before the event, make the frosting and ice the cake.
kate
this recipe sounds amazing and just what I’m looking for – an alternative to heavy sweet butter cream – but, can i ice a cake with 7 minute frosting at noon and take it too a birthday party at say 6pm?
Jen Sobjack
I would refrigerate it immediately after frosting the cake and put in the refrigerator upon arriving at the party.
Rula
Hello, if I use it to decorate the cake and cupcake does it dry?
Jen Sobjack
It doesn’t dry like buttercream and is not recommended for intricate decorating. It will set nicely if you swirl it on top of cupcakes and pop them into the refrigerator for about 10 minutes.
Hafseela
Is there nyting i can substitute for corn syrup?? Pls help?? Thank you
Jen Sobjack
You could try dissolving 1 cup of sugar in 1/4 cup of warm water. I haven’t tested the recipe this way so I can’t tell you how it will turn out.
Colleen
I would be concerned about the raw eggs. Do you refrigerate the cake after frosting?
Jen
If you’re worried about possible egg contamination and health issues, please be sure to use pasteurized egg whites in the frosting. Keep in mind the frosting is being heated over a double boiler, essentially cooking it. I don’t recommend refrigerating the frosting because it tends to deflate and sweat just like a meringue. It is best used and consumed the day it’s made.
hope tatar
Is this frosting durable enough to use with pastry tips or is too soft?
Shashi @ RunninSrilankan
Jen, I am so frosting challenged and I so appreciate this 7 – minute egg white and sugar version! I am loving how glossy it is – though the fact that it only takes 7 minutes might be trouble – especially if I have a spoon sitting close!
marcie
I haven’t made 7 minute frosting in a million years, and this post is making me want to change that immediately! This looks so fluffy and delicious, and your photos are so pretty!
Allie | In This Kitchen
I’ve always wanted to try a 7 minute frosting too, definitely have heard about them! Also this is my first time on your blog and I really like it! Will definitely bookmark 🙂
Amanda
I have fond memories of 7 minute frosting from my childhood. It was on everything! No angel food cake was complete without it. I love this frosting!
Cyndi - My Kitchen Craze
Love how creamy and delicious this frosting looks. Plus only 7 minutes. SOLD!
Hafsa
wonderful recipe! Thanks for sharing 🙂
Mir
Love, love love the lightness of this frosting. Buttercreams can get so heavy sometimes, especially as temps heat up. This is so shiny and gorgeous!
Jen
Yep, buttercream can be a bit too much sometimes.
annie@ciaochowbambina
I love its silky texture and hint of vanilla flavor! A wonderful classic recipe!! Pinned!
Jen
Thanks for pinning!
Ashley - The Recipe Rebel
I love how seven minute frosting is an easy dairy free frosting for those times you need one — so fluffy and delicious!
Kelly
This looks perfect, Jen! Love this classic frosting!
Kate @ Framed Cooks
The best frosting EVER. Thanks for the reminder – pinning this one so I always have it on hand!
Jen
Yes, it’s so good! Thank you!!
mira
Never had 7-minute frosting, but it sounds and looks very delicious! Thanks for sharing Jen! Pinning!
Jen
Oh, girl! You have to try it. It’s a lot like meringue, so light and marshmallowy.
Sarah@WholeandHeavenlyOven
I love a good 7-minute frosting! It goes so fabulously on pretty much anything! I’m definitely going to have to give your version a try, Jen! It looks absolutely perfect.
Jen
It certainly does. It’s a great alternative to rich, heavy buttercream.
aimee @ like mother like daughter
This frosting looks amazing! And if it tastes like marshmallows at all I’ll want to put it on everything!
Jen
Right?! It deserves to be eaten on all the things.
Cheyanne @ No Spoon Necessary
This frosting seems dangerous, Jen! Only seven minutes to homemade, fluffy, marshmallow-esque frosting? Yeah. Dangerous!! I’ll want to make this daily and eat it by the spoonful straight from the bowl!! 😉 Which actually sounds like a lovely plan! Cheers, friend – to a wonderful weekend!!
Jen
Yes, straight from the bowl is a lovely plan. I’ll join you!!
Gayle @ Pumpkin 'N Spice
I just want to dive right into this bowl of deliciousness! I’ve never made a frosting quite like this before, so I definitely need to try this out. Looks so good, Jen!
Jen
You will be converted forever. It’s like a silky version of a marshmallow. So, so good!!
Blair @ The Seasoned Mom
So shiny and beautiful! I love 7-Minute Frosting — it totally reminds me of my grandmother!
Jen
It’s so light and marshmallowy. I am completely hooked on it!