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Cakes Desserts Frosting

7 MINUTE FROSTING

7 MINUTE FROSTING

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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 20 minutes
Course Cakes, Desserts, Frosting
Servings 5 cups

Ingredients
  

  • 5 large egg whites
  • 1/2 tsp cream of tartar
  • 1 2/3 cups sugar
  • 1 tsp vanilla

Instructions
 

  • Wipe your mixer bowl and whisks down with lemon juice or vinegar.
  • Place egg whites, cream of tartar, and sugar into the bowl of a stand mixer, whisk until combined.
  • Place the bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot, no longer grainy to the touch, and reads 160F on a candy thermometer (about 2-3 mins).
  • Transfer bowl to your stand mixer and whip on med-high until the meringue is stiff (about 5-7 minutes).
  • Slowly stream in vanilla while the meringue is whipping. Taste and add more flavoring if desired*

Notes

7 MINUTE FROSTING

This old-fashioned 7-minute frosting recipe is light, delicious, and easy to make. A bright white frosting that's perfect for cakes, cupcakes, and more.
NOTES
* Adding oil-based flavorings can deflate the meringue. I recommend folding these in at the end.
TIPS FOR THIS SEVEN MINUTE FROSTING RECIPE:
Wipe down all your tools with vinegar or lemon juice to ensure they are grease-free.
Separate your eggs into a smaller separate bowl so that if one of the yolks breaks, you haven’t ruined the batch.
Don’t use carton egg whites — they don’t whip up as well.
Use immediately for the best results. See Storage & Perishability for more tips.
HELP! MY MERINGUE WON’T WHIP UP
Meringue is very susceptible to fat. If even a speck of grease comes in contact with the egg whites it could prevent the meringue from whipping up fully, or at all. You could be left with a soupy mess.
This includes traces of egg yolk (fat). Separate your eggs one at a time and into a separate bowl before putting them in the mixer bowl. You don’t want one cracked yolk to ruin the whole bunch.
STORAGE AND PERISHABILITY
For the best results, the frosting should be used immediately. It will start to set a bit and could become difficult to work with so I recommend frosting your cake or cupcakes with it right away.
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