7-Minute Frosting

5 from 1 vote

Using only two main ingredients, this easy 7-minute frosting recipe has a light flavor and a fluffy, creamy texture that will take your pies, cakes, and cupcakes to the next level!

Prep Time12

Total Time12

Course: Dessert

Cuisine: American

Servings:

Calories: 180kcal

Author: Katalin Nagy

Equipment

Ingredients

7-Minute Frosting

250 g Granulated sugar
120 g Egg white
1 tablespoon Freshly squeezed lemon juice or ¼ teaspoon cream of tartar
½ tablespoon Vanilla extract
¼ teaspoon Salt

Metric - US Customary

Instructions

Prepare a stand mixer with a whisk attachment. Properly clean your mixing bowl and whisk attachment by wiping them down with vinegar. Alternatively, use your electric hand mixer.
Make a double boiler by placing a bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.
Mix the egg whites and sugar in the bowl over the double boiler and whisk constantly until the sugar is dissolved and the mixture reaches 160F / 71C. This will take about 5 minutes, but focus on the temperature, not the time.
Make the meringue; add the egg white and sugar mixture to the bowl of the stand mixer and start whipping it on medium-high speed. After a minute, add the lemon juice or cream of tartar. Continue whipping for an overall of 6-7 minutes until shiny, stiff peaks are achieved - the bowl of your mixer should not be hot at this point.
Lastly, add the vanilla extract and salt and continue whipping for another few seconds.
At this point, the 7-minute frosting should have the perfect pipeable fluffy texture. If, for some reason, it is too thin, either whip it longer or refrigerate it for 30 minutes.
Note that the 7-minute frosting texture is best wheb the mixture is freshly whipped. I like to use the frosting immediately or store it at room temperature in a piping bag for a few hours.

Notes

The recipe above is enough to frost 12 cupcakes.

To frost cakes, you will need approximately 2x for a 6-inch cake, 2.5x for a 7-inch cake, and 3x for an 8-inch cake (depending on how much frosting vs. sponge ratio you prefer on your cakes and whether you are using any other filling in between the layers).

Ingredient notes:

Measure your ingredients with a digital scale for accuracy.
Make sure your egg white is free from any egg yolk - that would not make it possible to whip it up correctly
There is no vegan substitute for this recipe, as eggs are key to its success
It is key to use high-quality vanilla for the best flavor. Feel free to try my homemade vanilla extract.

Technique notes:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone cannot cover all the necessary details and science behind baking.
The temperature of the water bath is key. You don't want it to be too hot as that would scramble the egg white
If you do not have a thermometer, another way to check the sugar egg white mixture is whether the sugar is fully dissolved (it should feel completely smooth when rubbed between your fingertips).

Nutrition