This light, glossy, sweet frosting whips up in no more than 7 minutes and goes well on all cakes and cupcakes to give them a polished finish. With its marshmallow texture and quick preparation time, it’s a favorite of house bakers through the years.
Ready in under 10minutes, perfect! Tastes as good as it looks!
Why You’ll Love This Recipe
Light and Fluffy Texture: Fluffy and just melts on the palate. It lends elegance to even the simplest dessert.
Finish: With a glossy sheen that sets, this frosting is ideal for the most eye-catching presentation.
Classic Flavor: It is just vanilla enough with a little sugar and complements just about any style of cake without overwhelming it in.
Quick: You can make it in 7 minutes or even less definitely perfect for last minute baking.
Vocational: Goes well with anything from chocolate and lemon cakes to those coconut cupcakes.
Key Ingredients
Sugar: Granulated sugar turns into just a little less than right because this sugar juxtaposes against the structure it provides an indispensable sweetness to the frosting.
Egg Whites: Lift on those egg whites as very good and solid foam that gives it the maximum fluffiness.
Cream of tartar: Very important for this to hold the stiff peaks as we do the egg whites with it.
Vanilla: It manages to hold in warm essence, lets face it, and won’t overpower it.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Preparation
Gather Ingredients:
Measure out and prepare the following ingredients:
1 1/2 cups of sugar
1/3 cup of cold water
2 egg whites
A pinch of salt
1 teaspoon of vanilla extract
1/2 teaspoon of cream of tartar
Having everything ready will make the process smoother.
Step 1: Initial Mixing
Combine Ingredients:
In a medium glass or heatproof bowl, mix together:
Sugar
Cold water
Egg whites
Salt
Cream of tartar
Stir gently with a spoon or whisk until the sugar starts to dissolve. The mixture should be smooth.
Start Mixing:
Using an electric mixer on low speed, beat the mixture for about 30 seconds. This step begins incorporating air into the mixture.
Step 2: Set Up the Double Boiler
Prepare the Double Boiler:
Fill a medium saucepan with a few inches of water and bring it to a simmer over medium heat.
Ensure the water simmers gently to provide steady, even heat.
Position the Bowl:
Place the bowl with the egg white mixture over the saucepan. Ensure the bowl’s bottom does not touch the water to prevent overheating or curdling.
Step 3: Cook the Frosting
Beat Over Heat:
Using the electric mixer on high speed, beat the mixture while it sits over the simmering water.
Continue beating for 7 minutes, or until the frosting becomes:
Thick
Glossy
Forms stiff peaks (peaks that hold their shape when the beaters are lifted).
Monitor Progress:
The heat gently cooks the egg whites, stabilizing the frosting and giving it its light, fluffy texture.
Step 4: Final Touches
Remove from Heat:
Once the frosting reaches the desired consistency, remove the bowl from the double boiler.
Add Vanilla:
Stir in 1 teaspoon of vanilla extract for flavor.
Beat for an additional 2 minutes to ensure the vanilla is fully incorporated and the frosting is silky smooth.
Step 5: Frost Quickly
Apply the Frosting:
Use the frosting immediately, as it sets quickly.
Spread it over your cake or cupcakes using a spatula, creating decorative swirls or peaks.
Set the Frosting:
The frosting will develop a delicate crust as it sets while maintaining its airy texture inside.
Doubling the Recipe
For Larger Cakes:
To frost larger cakes or multiple layers, double all ingredients.
Follow the same steps, ensuring you beat the mixture thoroughly for the same fluffy consistency.
Serving Suggestions
Traditional Matches: Top off a chocolate layer cake just like a conventional red velvet cake.
Treat those little cakes: Decorative swirls can be piped over cupcakes for a whimsical look.
Coconut Cake: Sprinkle the top of frosting with shredded coconut to give it a tropical note.
Lemon Meringue Pie: Frost a lemon pie with this stuff, then torch it a little to make it look like meringue.
Layered types of servings: For the obtention of contrast, use it as filling between sheets of cake.
Storage Tips
Freshness is Best: Best enjoyed immediately after completion, since the final setting is quick for this frosting.
Refrigeration: In case you have frosted cakes, put the same in an airtight container for about 24 hours in a refrigerator. The fluffiness in the frosting may diminish after a while, but still, the taste remains delicious.
No Freezing: The texture of this frothing being delicate and airy, the frosting does not make up for it when frozen.
Variations
Citrus Twist: Replace vanilla with orange or lemon extract for a citrusy flavor that goes well with fruit-based cakes.
Almond: Add a few drops of almond for subtle nutty undertones.
Chocolate Drizzles: After frosted, do some drizzles of melted chocolate over the cake for more drama.
Frost with Color: Add gel food color to the mix for a pastel or bright color to suit the theme or occasion.
Peppermint Swirl: Add to that a peppermint flavor and add crushed candy canes for the festive holiday version.
Conclusion
Marshmallowy and the pillow-like texture of the most seven-minute frosting is really delicious. Just as a finishing touch on any dessert, this recipe is even better. Some could be frosting a chocolate cake, or piping onto cupcakes, how about fileting- this easy-to-do recipe is a must a taste just to see how elegant and quick it also is. Truly a baker’s best friend, no matter what the occasion is.
So grab your whisk, heatproof bowl, and witness the miracles in these timeless frosting full of magic that change your treats instantly!
7 Minute Frosting
Ingredients
- 1 1/2 cups sugar
- 1/3 cup cold water
- 2 egg whites
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
Instructions
- Measure out sugar, cold water, egg whites, salt, vanilla extract, and cream of tartar. Having everything ready will make the process smoother.
- In a medium heatproof bowl, combine sugar, water, egg whites, salt, and cream of tartar. Stir gently until the sugar starts to dissolve, then use an electric mixer on low speed to beat for about 30 seconds.
- Bring a medium saucepan with a few inches of water to a simmer. Place the bowl with the egg white mixture over the saucepan, ensuring the bottom of the bowl does not touch the water.
- Using an electric mixer on high speed, beat the mixture over the simmering water for 7 minutes, or until it becomes thick, glossy, and forms stiff peaks.
- Remove the bowl from the heat. Stir in vanilla extract and beat for an additional 2 minutes to ensure the frosting is smooth and silky.
- Spread the frosting immediately over cakes or cupcakes, creating decorative swirls or peaks. The frosting will set quickly, forming a delicate crust.
