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
Peanut Butter Cake - select to zoom
Favorite Fudge Birthday Cupcakes with 7-Minute Icing
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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.

Tips from our Bakers

  • Set yourself up for Seven-Minute Frosting success by ensuring there are no traces of yolks in your egg whites. The yolks contain fat, which will prevent the egg whites from whipping up properly. 

  • Eggs are easier to separate when they're cold, but they whip up faster when they're room temperature. If you're able to plan ahead, separate the eggs when they're cold from the refrigerator, then let the whites rest in a covered container until they come to room temperature before using in your Seven-Minute Frosting.

  • Seven-Minute Frosting can become gritty when moisture balance is disrupted— for example, if it’s cooked too long (driving off too much water) and then exposed to humidity. In that situation, the sugar can absorb moisture from the air and recrystallize as the frosting cools, leading to a gritty texture.

    To avoid a gritty texture, don't overcook the mixture in the double-boiler. Stop cooking it as soon as the mixture is smooth, glossy, and holds a soft peak. Transfer the mixture to a different bowl, if needed, to stop the cooking.

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