Seven-minute frosting is named for the length of time it must be beaten in the final stage. Made with beaten egg whites, it’s similar to meringue, but is more stable and sturdy enough for piping yet still has a delicate flavor and lighter-than-air texture. The frosting will harden quickly, so have the cake you are going to frost already prepared before making the frosting and spread it on while the beaten egg whites and sugar are still pliable. Once frosted, the cake may sit out for several hours before being served.–Martha Stewart
LC Naming Conventions Note
Yes, technically speaking–er, typing–this is Seven-Minute Frosting. Although we prefer the more whimsical nickname of Marshmallow Frosting. It’s easy to understand how this came to be, given the luscious, billowy, lick-the-batter inducing photograph above from the indubitable Smitten Kitchen. And, of course, there’s always the recipe’s trademark sweet, sweet, sweetness. No matter what its name, though, you can rely on this frosting to lend a sophisticated edge to many a made-from-scratch baked good and even to double as a pastry filling. Even for–and we say this in all seriousness–homemade Twinkies.
Seven-Minute Frosting Recipe
Ingredients
- 3/4 cup granulated sugar
- 1 tablespoon light corn syrup
- 3 large egg whites
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
Directions
- 1. In the metal bowl of a standing mixer set over (but not touching) a saucepan of simmering water, combine the sugar, corn syrup, 3 tablespoons water, egg whites, and salt. Cook over medium heat, stirring frequently, until the sugar has completely dissolved, 3 to 4 minutes.
- 2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy, thick, and billowing peaks form, about, well, you know, 7 minutes. (Although truth be told, sometimes it doesn’t take quite that long. When in doubt, just look at the picture above; that’s what you want.) Beat in the vanilla. Use immediately.
Hungry for more? Chow down on these:
- Brown Sugar Frosting from Cupcake Project
- Coconut Cream Frosting from Elana's Pantry
- Ganache from Leite's Culinaria
- Pumpkin Cake With Maple–Cream Cheese Frosting from Leite's Culinaria
Seven-Minute Frosting Recipe © 2005 Martha Stewart. Photo © 2008 Smitten Kitchen. All rights reserved.
I’ve seen this recipe everywhere and it always looks good to me – but always comes with the warning that it should be used immediately and served the same day. Every cake I make is made the night before I serve it. Can a cake be frosted with this frosting the night before it’s served? If so, does the cake need to be refrigerated?
Sorry if this is a dumb question.
Hi Jamie, seven-minute frosting does not keep well- hence the warning. It tends to develop a thin crust as it air dries. Also, the frosting may develop a grainy texture after sitting. It is a wonderful frosting though and worth a little advance planning. My advice would be to make the cake layers the day before and tightly wrap them. Then frost the cake the day that you plan to serve it. Only takes seven minutes to make the frosting!
Can I make the frosting without corn syrup?
Hi Liss, the corn syrup is an invert sugar- which means that it stops the sugar from crystallizing. It also adds a bit of sheen to the finished product. I don’t think that you would have the same results without it.
Can I use cornstarch instead corn syrup?
No, Becky, please don’t try that swap. The corn syrup lends a sort of glossiness to the frosting. Trust me, cornstarch will not do the same.