Table of contents
Seven-Minute Frosting is made from combining egg whites and sugar over a double-broiler until it becomes light and fluffy to decorate a cake. 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 smooth, velvety texture.
This frosting is perfect on classic vintage cakes like my Lady Baltimore Cake and Lord Baltimore Cake.
My vintage inspiration
Ingredients to make 7-minute Frosting
- Superfine sugar, also known as castor sugar, has a finer texture compared to granulated sugar. Its fine granules help yield tender baked goods by incorporating quickly with other ingredients. When making boiled frostings or candy, superfine sugar dissolves faster, reducing grittiness and creating a smoother texture.
- Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.
- Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
- Cream of Tartar is an acidic salt that forms inside wine barrels that is commonly used in baking to stabilize egg whites and prevent sugar syrups from crystallizing.
- Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.
Make your own ingredients
Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.
How to make Seven-Minute Frosting
Simple Cake Decoration
To decorate a cake with Seven Minute Frosting, start by using an off-set spatula and put a large amount of the frosting on the top of the cake. Spread frosting across the top, pushing it down on the sides 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 to complement the flavor profile.
FAQ’s
There are a couple of ways to mix the frosting. You can whisk over the burner constantly for about 7 minutes until stiff peaks form. This would require a hand held mixer. The other option is to just whisk together the sugar and water over the stove until it is completely dissolved and then move bowl over to stand mixer and add the remaining ingredients.
Cream of tartar is an acidic salt that will stabilize the egg whites and prevent the sugar from crystallizing.
You want to start with a superfine sugar because it is easier to melt down and make a soft, smooth frosting.
Seven-Minute Frosting
Ingredients
- 3 egg whites
- 1 ½ c. superfine sugar
- ⅓ c. water
- 1 T. vanilla
- ½ tsp. cream of tarter
- pinch salt
Instructions
PREP
- Separate out the egg whites into a the bowl from a stand mixer.
FROSTING
- 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.
Related Recipes
Favorite cake recipes
1950’s Cookbooks
Tried this recipe? Leave a comment below!
Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.
This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.
This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.
Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.
All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.
