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
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. Delicious, light, and perfect for all sorts of cakes!
Ingredients
- 3 large egg whites, room temperature
- 1 1/2 cups (300 g) granulated sugar
- 1/8 teaspoon salt
- 1 tablespoon light corn syrup
- 1/4 cup (60 ml) 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. Use immediately or it will become difficult to spread.
Notes
This frosting must be used right away. You can not make it ahead of time to use later.
Once you frost cakes or cupcakes with it, serve within 12 hours or refrigerate the frosted cakes for up to 2 days.
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Nutrition Information:
Yield: 32 Serving Size: 2 tablespoonsAmount Per Serving: Calories: 41Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 14mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 0g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Diyana says
Hi Jen!
I would love to try whip this frost to cover my Grandma's chocolate Birthday cake this coming weekend. I want to avoid stuffing my grandma with the overly sweet buttercream frostings!
Before I do, I've got a few questions to ask.
1. After frosting & placing it in the fridge, how long will the frost last after you remove it from the fridge? will it be able to be out (in an air-conditioned indoor area) for 2-3 hours before we cut it?
2. Does this frost on the cake hardens or remains soft to touch after removing from fridge?
3. Would you recommend this 7 minute frost or swiss meringue buttercream frost for the cake?
sorry for asking too many questions! Im excited to try but I worry too much (almost about anything and everything)!
thank you & stay safe!
Jen Sobjack says
Hi Diyanna! I'm happy to answer your questions. The frosting will be okay for a couple of hours after removing from the fridge but it may start to sweat. This could be undesirable. The frosting doesn't crust over so it's not going to be hard per se. It's more like a super-soft marshmallow texture once it's been refrigerated. So expect it to be firm but not hard. I would honestly choose the Swiss meringue buttercream since you're not planning to serve the cake immediately after frosting it. Save the 7-minute frosting for a cake that you plan to serve immediately once frosted.
Ash says
Hi. Can I use this frosting recipe to cover a whole cake (eg. for birthdays or wedding cakes)?
Jen Sobjack says
Yes, this frosting is meant for cakes and cupcakes. Once frosted, serve within 12 hours or refrigerate the frosted cakes for up to 2 days.
Brenda says
So if I use this to frost a 2 layer cake long before it starts breaking down?
Jen Sobjack says
Once you frost the cake it must be served within 12 hours or refrigerate it for up to 2 days.
Christine says
Can I put in the fridge to cool it down for later use?
Jen Sobjack says
No. It must be used immediately. Refrigeration will cause the frosting to set and become too hard to use later.