Light, fluffy, and silky, this Seven Minute Frosting recipe is a classic and sure to give any dessert a retro feel.
SHAME ON ME
Honesty, the best policy, right? So here is the deal, I’m a bad vintage recipe loving lady, and didn’t know about seven minute frosting until a couple months ago.
I KNOW! Shame on me, and I hope you can forgive me.
Here’s how my eyes were opened to this perfectly fluffy frosting. My dear friend Tara, who also produces my cooking show, and I were brainstorming topics for our next few episodes.
I decided it would be nice to do a classic coconut cake and because I didn’t know better, I suggested using a classic buttercream frosting. Luckily Tara has a wealth of food knowledge and recommended we use a seven minute frosting, which is a classic pairing for a coconut cake. Thank goodness she pointed me in the right direction!
IS IT FLUFFY?
While coconut cake and seven minute frosting go perfectly together, this frosting works wonders for any light cake recipe.
Fluffy cupcakes? Top them with beautiful glossy swirls of seven minute frosting.
Light chiffon cake? Seven minute frosting.
Soft cookies? Seven minute frosting.
Any cake, cookie, brownie, cupcake…or any dessert that is light and fluffy is perfect to be topped with seven minute frosting. Heck, I’d even top my Dream Bars with some seven minute frosting just for fun!
IT’S OLD
Unfortunately, I couldn’t find a ton of history about seven minute frosting. King Arthur Flour’s site says it’s been around since the early 1900’s, which sounds realistic especially since my version was inspired by a recipe from 1933.
The 1933 version is slightly different (it comes from the book All About Home Baking), but the photos are amazing! Can you imagine beating a frosting like this with hand crank rotary beaters for 7 minutes? No thanks!
WHEN YOU MAKE THIS RECIPE…
I would love for you to make this recipe! When you have a chance, please share a pic to my Facebook page and tell me what you think!
SEVEN MINUTE FROSTING RECIPE TIPS
-When placing the bowl onto of the pot of boiling water (aka a double boiler), make sure the bottom of the bowl doesn’t touch the boiling water. If this happens, the frosting ingredients could cook too quickly and make your final frosting grainy!
-Use this frosting ASAP! If you wait too long, it will become stiff and you won’t be able to spread it on your beautiful baked goods.
-This frosting does not pipe well. Instead, you can pile the fluffy frosting on one of your cakes or cupcakes and make beautiful swirls or peaks with the back of a spoon or spatula!
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Prep Time:
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PinIngredients
- 3 large egg whites
- 1 1/2 cup sugar
- 1/3 cup water
- 1 tablespoon light corn syrup
- 1/4 teaspoon cream of tartar
- Optional: vanilla extract or other extracts to taste
Instructions
- Bring a pot of water to a rolling boil.
- Using an electric hand mixer, beat egg whites, sugar, water, corn syrup, and cream of tartar in a large glass or metal bowl to thoroughly combine.
- Place the bowl onto of the pot of boiling water and beat on high speed until stiff peaks form, about 7 minutes.
- Remove from heat, beat in optional flavorings to taste (start with no more than 1/2 teaspoon), and use immediately.
Notes
This recipe makes enough frosting for one 3-layer cake.
You make old school recipes look so enticing! I’m not usually a fan of retro recipes but checking out your site has changed my mind. Time to expand my horizons. Definitely bookmarking this one – love how simple and silky this frosting is!
I’ve always wanted to try this kind of frosting!! Loving all your tips!
I’m so grateful that you love the tips!
Yummy. Looks delicious! Love old fashioned recipes. Reminds me of my childhood!!
At which point do you suggest adding the cream of tartar? It’s not in your directions, nor in the original recipe. Thanks
Hi Meranda!
The cream of tartar should be added with the egg whites, sugar, corn syrup, etc.
So sorry I missed that in the recipe, I’ll update it ASAP!
Thank you for sharing this wonderful recipe, I’m a new baker student, just finished my course of Baking & Pastry, and luckily passed the examination assessment for competency, and now I’m starting for bakeshop, trying to search and learned about baking; cakes and pastries, please keep on sharing us your amazing recipes, 🙂
Is the corn syrup necessary? I don’t have any (and don’t want to buy it for just the 1 T) Can it be omitted? Or maybe…substituted with honey or maple syrup?
You can absolutely make the frosting without the corn syrup. I would just omit it and not use a substitute. The corn syrup works as a stabilizer, which means it helps keep the sugars in the frosting from crystallizing.
You should be fine without it!