7 Minute Frosting

7 Minute Frosting

This old-fashioned frosting is almost marshmallowy, delicious, and a great alternative to buttercream. Follow this easy step-by-step recipe to make 7 Minute Frosting at home.

Craving a frosting with a light, fluffy texture and sweet marshmallow flavor? This easy 7 Minute Frosting is the perfect topping for cakes, cupcakes and more. Made by whipping egg whites to soft peaks, it comes together in just 10 minutes.

7 Minute Frosting has been around for generations, gracing the tops of birthday cakes and holiday treats. It’s an old fashioned recipe that deserves a revival. Lighter than buttercream yet more substantial than whipped cream, it falls somewhere in between. With a little time and effort, you can make this from scratch at home.

What is 7 Minute Frosting?

7 Minute Frosting is a classic frosting made by whipping egg whites to create a light, fluffy texture reminiscent of marshmallow. It gets its name from the 7 minutes the egg whites need to be beaten over a double boiler to reach the perfect consistency.

Can I make it without a double boiler?

You can make this frosting without a proper double boiler by using a heatproof bowl set over a saucepan of simmering water. The steam from the water gently cooks the egg whites. Just make sure the bottom of the bowl doesn’t touch the water.

How long does 7 Minute Frosting last?

Properly stored in an airtight container in the refrigerator, this frosting will last 3-4 days. Make sure you use clean utensils each time you scoop some out to prevent bacterial contamination.

What is the difference between 7 minute frosting and meringue?

While they are both made with whipped egg whites, 7 minute frosting contains sugar and cream of tartar to stabilize it. It has a thicker, frosting-like texture compared to meringue. Meringue is lighter and is often used on its own as a dessert topping.


  • 4 large egg whites
  • 1 1⁄4 cups granulated sugar
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 tablespoon water


Make a double boiler

You’ll need a heat-proof glass or metal bowl and a saucepan. Make sure the bowl fits snugly so the saucepan cradles it. Pour 2 inches of water into the saucepan and bring it to a boil on the stove. Test that the bowl sits on top without touching the water.

Separate egg whites

Separate 4 egg whites from the yolks. You can use an egg-in-shell method, your hands, or an egg separating tool. Place the whites in a bowl.

Add remaining ingredients

Add 1 1⁄4 cups granulated sugar, 1⁄4 teaspoon salt, 1⁄4 teaspoon cream of tartar, and 1 tablespoon water to the egg whites. Recipe by Ineskohl.info

Mix over double boiler

Place the bowl over the boiling water in the saucepan to create a double boiler. Mix with a hand mixer for 7 minutes. The steam will gently cook the egg whites. After 90 seconds, the sugar will dissolve and the mixture will become creamy. behind 3 minutes, the volume will increase. After 5 minutes, you’ll have a nice satiny texture.

Finish mixing

Carefully remove the hot bowl from the double boiler. Add 1 teaspoon vanilla extract. Beat on high speed for 2 more minutes until stiff peaks form.

Frost cakes or cupcakes

This frosting has a beautiful white color and satin-like finish. Spread or pipe it onto cakes or cupcakes for a delicious marshmallow flavor.


  • Use very fresh egg whites at room temperature for best volume and stability. Cold eggs won’t whip up properly.
  • Make sure your mixing bowl and beaters are completely clean and free of any fat or oil. Even a small amount can prevent the egg whites from whipping up properly.
  • Add the cream of tartar to help stabilize the egg whites. This prevents the frosting from weeping or deflating.
  • Beat the frosting over simmering, not boiling, water. Boiling water can scramble the egg whites.
  • Once finished, avoid overbeating. This can cause the frosting to break down. Stop mixing once you reach stiff, glossy peaks.
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