Description
This light and fluffy frosting is perfect for cakes and cupcakes.
Ingredients
Scale
- 4 extra-large egg whites
- 1⅓ cups granulated sugar
- ⅛ teaspoon table salt
- ⅓ cup water (distilled or tap)
- ¼ teaspoon cream of tartar
- 1½ teaspoons pure vanilla extract
Instructions
- There are two ways to make 7 minute frosting. One way is with a double boiler. I will give these instructions first. Another way is without a double boiler.
- You will need a saucepan, a heatproof glass or metal mixing bowl that fits snugly on top of the saucepan, a handheld mixer if you do not have a stand mixer, and a candy thermometer.
- Fill the bottom of the double boiler with 1-2 inches of water. Ensure the water level is low enough that it doesn’t touch the bottom of the top part when it’s placed over it.
- Place the bottom of the double boiler over medium-high heat and bring the water to a gentle simmer. (The goal is to have steady steam without a rolling boil.)
- Before you place the top part of the double boiler over the bottom part, add the egg whites. Gradually whisk in the granulated sugar and salt.
- Whisk in the water to help dissolve the sugar and create a smoother mixture.
- Finally, sprinkle in the cream of tartar to stabilize the egg whites.
- Whisk the egg white mixture thoroughly so there are no lumps, and the mixture is smooth.
- Place the top part of the double boiler over the simmering water, ensuring it does not touch the water.
- Use a whisk or handheld mixer to start beating at low speed, gradually increasing to high.
- Continuously beat until the mixture becomes glossy, triples in volume, and holds stiff peaks (about 7 minutes).
- Once the frosting reaches the desired consistency, carefully remove it from the heat and continue beating for another minute or two until slightly cooled.
- Add the vanilla and mix just until well incorporated. Use immediately.
- If using the alternate method, fill a saucepan with 1-2 inches of water and bring to a simmer.
- Add the egg whites, sugar, salt, water, and cream of tartar to the mixing bowl. Whisk to ensure there are no lumps.
- Attach the candy thermometer to the bowl and place it over the simmering water while continuously whisking.
- Heat until the mixture reaches 160°F (71°C), about 3 minutes, to pasteurize the egg whites.
- Remove from heat and use a stand mixer with the whisk attachment to beat at low speed, increasing to high, until forming stiff peaks (about 7 minutes).
- Add the vanilla and mix until incorporated and no streaks remain. Use immediately.
Notes
- This frosting is best used fresh but can be stored in the refrigerator for a short time if necessary.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 70
- Sugar: 15g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg