Step into the sweet world of vintage delights with Seven Minute Frosting—a testament to timeless recipes that continue to charm dessert lovers. This frosting, light as a cloud and reminiscent of marshmallow fluff, originated in the early 20th century and remains a favorite for its unique texture and taste.
Unlike most frostings that are spread or piped directly, this one involves a fascinating stovetop technique, proving that sometimes the old ways are still the best.
Seven Minute Frosting offers a playful challenge in the kitchen, but don’t let the idea of stove-cooked frosting intimidate you. It’s simpler than it sounds—something even your grandmother mastered with grace.
Whether you’re topping cupcakes, cakes, or creating a centerpiece for a special occasion, this frosting whips up into a glossy, stiff peak of sweetness in just minutes, ensuring your desserts are as visually appealing as they are delicious.
Ingredients
- 1 1/2 cups sugar
- 1/3 cup cold water
- 2 large egg whites
- 1/2 teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon vanilla extract
Preparation
- Combine Ingredients: In a medium glass bowl, mix together the sugar, water, egg whites, cream of tartar, and a pinch of salt.
- Prepare Water Bath: Set a saucepan with water on the stove and bring it to a simmer. This will serve as your double boiler.
- Initial Mixing: Using an electric mixer, beat the egg mixture on low speed for about 30 seconds.
- Cook the Frosting: Place the bowl over the simmering water (ensure the bottom does not touch the water to avoid cooking the eggs too quickly). Beat continuously on high speed for exactly seven minutes, until the mixture becomes stiff and glossy.
- Add Vanilla: Remove the bowl from heat, stir in the vanilla extract, and beat for an additional 1 to 2 minutes.
- Use Immediately: Apply the frosting to your cake or dessert promptly as it sets quickly, leaving a smooth, shiny finish.