Julie Clark
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Old Fashioned 7 Minute Frosting Recipe
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An old-fashioned 7 Minute Frosting that tastes like marshmallow cream. This recipe makes a light and fluffy frosting for any homemade cake.
This vintage 7 Minute Frosting straight from grandma’s cookbook, and it’s unlike any buttercream frosting you’ve made before. Light, glossy, and meringue-like in texture, this vintage cooked frosting is the kind of recipe that deserves to be passed down.
It pairs beautifully with a classic white cake from scratch or chocolate cake or really any simple layer cake you love. The name promises 7 minutes, and the result is worth every second.
The 100-Year-Old Frosting Recipe Making a Comeback Right Now
This frosting recipe is truly one of a kind! In my opinion, the frosting is always the best part of eating cake. 7 minute frosting tastes has the flavor and texture of marshmallow fluff. Can it get any better than that?
Seven minute frosting doesn’t have oil or butter, which makes it a low fat frosting. Dollop the finished frosting on top of low fat traditional angel food cake, chocolate angel food cupcakes or strawberry angel food cake. (And save the egg yolks for our coconut cream pie.)
7-minute frosting is similar to a Swiss meringue in that it has eggs and sugar heated in a double boiler over simmering water and whipped to a glossy meringue.
Love homemade frosting? Try our swiss meringue, vanilla buttercream, chocolate frosting and cream cheese frosting.
Want more old fashioned recipes? Try our fluff jello salad and Oreo fluff dip.
Enjoy! -Julie
What you’ll need.
This frosting is made over the stovetop, so you’ll need either a double boiler, or a heat safe glass mixing bowl that can sit on top of a pot. You’ll boil water on the stove in the bottom pan and whip the frosting to stiff peaks in the top. This method helps the eggs cook to a safe temperature through indirect heat.
You’ll also need a high powered hand mixer rather than a stand mixer that we make traditional buttercream frosting with.
Tip: Don’t skip the stabilizer. Cream of tartar (or corn syrup) helps the frosting whip up thick and glossy and keeps it from collapsing.
7 Minute Frosting Recipe
An old fashioned 7 Minute Frosting that tastes like marshmallow cream. A light and fluffy frosting for just about any cake!
Servings 15
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
- 2 large egg whites unbeaten
- 1½ cups granulated sugar
- ⅓ cup cold water
- ¼ teaspoon cream of tartar or 1 teaspoon corn syrup
- 1 teaspoon vanilla extract
Instructions
- Combine the egg whites, sugar, water and cream of tartar in the top of a double boiler. Mix thoroughly.2 large egg whites, 1½ cups granulated sugar, ⅓ cup cold water, ¼ teaspoon cream of tartar
- Simmer 2" of water in the bottom of a double boiler of medium heat. Place the top double boiler over the boiling water and beat constantly using an electric mixer on high speed until mixture holds a stiff peak. This will take at least 7 minutes, but most likely closer to 10 minutes.
- Remove from the heat. Add vanilla and beat until thick enough to spread.
- Makes 5-6 cups of frosting. Perfect for cakes or cupcakes.
Notes
Quick tip: If you’re unsure, keep beating. Most issues with 7 minute frosting come down to not enough time on the mixer.
The calories shown are based on the recipe frosting a cake that serves 15, with 1 serving being the frosting for one slice of cake (about ⅓ cup). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 80kcal | Carbohydrates: 20g | Protein: 0.5g | Fat: 0.1g | Sodium: 8mg | Potassium: 16mg | Sugar: 20g | Calcium: 1mg | Iron: 0.02mg
How to Make 7 Minute Frosting: Step by Step
Step 1: Combine the egg whites, sugar, water and cream of tartar in the top of a double boiler. Mix thoroughly.
Step 2: Simmer 2″ of water in the bottom of a double boiler of medium heat. Place the top double boiler over the boiling water and beat constantly using an electric mixer on high speed until mixture holds a stiff peak. This will take at least 7 minutes, but most likely closer to 10 minutes.
Step 3: Remove from the heat. Add vanilla and beat until thick enough to spread.
Frequently Asked Questions
Why is my 7 minute frosting grainy?
Grainy frosting usually means the sugar didn’t fully dissolve while heating. Once that happens, there’s no real fix. Unfortunately you’ll need to start over.
To prevent it next time, make sure the mixture heats long enough and feels completely smooth (no sugar crystals) before you stop beating.
Why won’t my frosting whip to stiff peaks?
If your frosting won’t thicken, it’s almost always due to grease or fat interfering with the egg whites. Even a tiny bit of egg yolk or residue in the bowl can stop it from whipping properly. Use a clean glass or metal bowl, and make sure your beaters are completely grease-free.
Why is my frosting runny?
Runny frosting usually means it hasn’t been beaten long enough or didn’t get hot enough over the double boiler. Keep beating over the heat until stiff peaks form. This can take closer to 8–10 minutes, not exactly 7.
Why does my frosting weep or get sticky?
Because this is a meringue-style frosting, it’s sensitive to humidity. On humid days, it can become sticky or start to “weep.” If possible, make and serve it the same day, and keep it in a cool, dry environment.
Can I make 7 minute frosting ahead of time?
This frosting is best used immediately after making it. It will start to set and lose volume as it sits. If you need to prep ahead, bake your cake first—then make the frosting right before serving.
