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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.
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!
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!
Recipe
How to Make Seven Minute Frosting
Ingredients
- 3 large egg whites
- 1 ½ cup granulated sugar
- ⅓ cup cold water
- 1 tablespoon light corn syrup
- ¼ 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 ½ teaspoon), and use immediately.
Suzanne says
I was looking for a recipe for burnt sugar fluffy frosting that I used to ice an angel food cake more than 50 years ago. I know I had to incorporate the burnt sugar syrup into the whipped egg whites but no longer have a recipe. Then I stumbled upon your recipe for 7 minute frosting. The directions on your 7 minute frosting call for sugar, water and corn syrup. Could I use burnt sugar syrup instead and if so how would I proceed? The fragrance, flavor and texture of the frosting with the cake was too tempting. The truth is my daughters and I were set to take it to a family reunion but simply had to taste it. We each had a small slice and then arranged the remaining slices on a tray to share. Divine.
Michelle Ferrand says
I think you could try to use the burnt sugar syrup...I've never done it, so I'm not sure how it will work! Sorry I couldn't be more help!
Dana says
That is a very good tip especially to those fresh to the blogosphere.
Simple but very accurate information… Appreciate your
sharing this one. A must read article!
monika says
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?
Michelle Ferrand says
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!
Linda Rodgers says
My grandmother preferred the icing to crystallize. She felt it kept the cake moist longer
Michelle Weiner says
Oh, nice!
Meranda says
At which point do you suggest adding the cream of tartar? It's not in your directions, nor in the original recipe. Thanks
Michelle Ferrand says
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!
Romuald P. Miranda says
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, 🙂
Catherine Scholl says
There's an easier way to make 7 minute frosting using a stand mixer, Recipe is found with southern orange celebration cake. After beating the egg whites you slowly drip the hot syrup water down the side of the metal bowl with beater running. Then walk away while the mixer does the work. It's done when the bowl cools down, for me 12 minutes. But no holding the beater..