Name: Seven-Minute Frosting
Prep time: 15 min
Cook time: 7 min
Ingredients: 3 egg whites; 1 1/2 c. superfine sugar; 1/3 c. water; 1 T. cornstarch or unflavored gelatin; 1/2 tsp. cream of tarter; 2 tsp. vanilla; pinch salt

Jump to Recipe Print Recipe

Last updated on August 7th, 2024

Seven-Minute Frosting is an old-fashioned light and fluffy frosting commonly used on retro cakes. It is traditionally handmade over a pot of simmering water, otherwise known as a double broiler, on the store stirring the mixture for about seven minutes until it transforms into a very light, velvety texture.

Vintage Inspiration: 1965 Fannie Farmer cookbook. I’ve made a few modern adjustments to the original recipe.

How to make Seven-Minute Frosting

How to beat egg whites:

Be sure to set out and separate your eggs as part of your prep. Room temp egg whites are best to achieve a light meringue-like texture. Adding the sugar to the egg whites provides stability and helps them will help them to peak. The best way to achieve this is to start put the egg white into the mixer with the whisk attachment and beat until the eggs get foamy, then add in the sugar and beat until soft peaks form.

Keep vintage cake decorating simple:

Cream cheese frosting tends to be thin, so you may want to place a crumb coat on the cake and put in the fridge to chill for 10-15 minutes before putting on the outside layer. Use an off-set spatula to coat the sides first. Then spread frosting on the top of the cake. Form a classic spiral pattern on top by starting on the outside edge and spin your cake plate around until you get to the center. Finish the look with a simple garnish of fruit or nuts.