Seven-Minute Frosting

Recipe by King Arthur Test Kitchen
82 Reviews 4.4 out of 5 stars

Seven-Minute Frosting is an old-fashioned, creamy icing that's has been around since at least the early 1900s. To make the unique texture this frosting is known for, egg whites and sugar are combined and beaten over simmering water to dissolve the sugar and achieve a very light, fluffy texture. It's especially ethereal when paired with an airy cake (like Angel Food Cake) or anything you want to have a marshmallow-like flavor (we use it on our Peanut Butter Cake as a nod to the nostalgic nutter-butter sandwich). 

Prep
15 mins
Yield
about 5 1/2 cups, enough for a 3-layer cake or 30 to 36 cupcakes
Seven-Minute Frosting - select to zoom
Seven-Minute Frosting - select to zoom
Favorite Fudge Birthday Cupcakes with 7-Minute Icing - select to zoom
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Instructions

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  1. To prepare the Seven-Minute Frosting base: 

    In the top of a double boiler, combine the sugar, water, egg whites, corn syrup, cream of tartar, and the pinch of salt.

  2. Beat with an electric mixer at low speed for 30 seconds, then set the pan over (but not touching) simmering water. Continue beating at high speed for about 7 minutes, or until it's stiff and glossy. The mixture should measure at least 161°F on a digital thermometer at the end of the 7 minutes.

  3. To finish, whip the Seven-Minute Frosting: 

    Remove the mixture from the heat, add the vanilla, and beat for another 1 to 2 minutes until the mixture is light and fluffy.

  4. Use the Seven-Minute Frosting as desired:

    Transfer the frosting to a piping bag fit with your tip of choice or use a scoop and offset spatula to apply it to your cake or cupcakes. Be sure to use it right away, as the frosting will set quickly.

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