LC Naming Conventions Note
Yes, technically speaking, 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. It can even double as a pastry filling for–and we say this in all seriousness–homemade Twinkies.
- Quick Glance
- 5 M
- 10 M
- Makes about 4 cups
In the metal bowl of a standing mixer set over (but not touching) a saucepan of simmering water, combine the sugar, corn syrup, water, egg whites, and salt. Cook over medium heat, stirring frequently, until the sugar has completely dissolved, 3 to 4 minutes.
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 to frost a cake or cupcakes immediately. Best when consumed within several hours.
Recipe Testers' Reviews
The grandchildren asked me for cupcakes they could take to school in their lunches, so I decided to try this frosting recipe as a filling. I used my KitchenAid to mix this with and it didn't quite take the full 7 minutes. I put the frosting in a pastry bag and squirted a generous amount into each cupcake as a filling. Then I sealed each cupcakein a resealable plastic sandwich bag to make the cupcakes easy to pack in their lunches. They were a big hit.
This is a lovely frosting. I used it on Coconut Cake , and it was perfect in combination with the rich and coconut-y cake and as the base for the sprinkling of coconut atop and all the way around the cake. There was more than enough frosting for the pair of 2-layer, 4-1/2-inch cakes the recipe yielded. I cannot stress enough the seriousness of the sentence in the instructions that reads, “Use immediately.” We baked the first two layers of the cake, cooled the cake, frosted it, and then baked the second two layers of the cake because we had two, not four, 4 1/2-inch cake pans. By the time the second two layers had cooled and were ready to be frosted, the frosting was not in the optimal state for spreading that it had been when first made. Next time, we would make all of the cakes first, cool them, and then frost both at the same time.