Last updated on October 25th, 2024
Seven-Minute Frosting is an old-fashioned light and fluffy frosting commonly used to decorate retro cakes. This icing is made by stirring the mixture over a pot of simmering water or double broiler on top of the stove for about seven minutes until it transforms into a 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
INGREDIENTS
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.
BAKER’S TIPS
simple cake decorating:
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.
Seven-Minute Frosting
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
Instructions
- Separate out the egg whites into a the bowl from a stand mixer.
- Place the bowl over double broiler and add sugar, water, cornstarch, cream of tarter, and salt. Whisk for about 5 minutes until all the sugar is dissolved and not gritty.
- Move bowl to stand mixer and add vanilla. Beat on high until glossy with stiff peaks form, about another 3-4 minutes.
