Seven-minute icing is an absolute game-changer for any baker’s repertoire, and I’m thrilled to share my foolproof method with you today! This classic frosting has been a beloved staple since the early 1900s, and for good reason—it’s silky smooth, impossibly fluffy, and requires just a handful of ingredients you likely already have in your kitchen.
What makes this icing so special is its ethereal texture and pure vanilla flavor that lets your beautiful cakes shine. Unlike traditional buttercream that can sometimes feel heavy, seven-minute icing is light and airy with a marshmallow-like consistency that melts on your tongue. The name comes from the original cooking method, though I’ve perfected a technique that delivers the same gorgeous results with even more reliability and ease.
I first learned about this frosting from my grandmother’s handwritten recipe collection, and it’s remained one of my most-requested icings ever since. It’s perfect for layer cakes, cupcakes, and even as a topping for brownies and cookies. The beauty of this recipe is its versatility—you can tint it any color, add extracts for different flavors, or even fold in fresh fruit purees for a more sophisticated twist.
Whether you’re preparing for a special celebration or simply want to elevate your everyday baking, this seven-minute icing delivers bakery-quality results without any fuss. The technique is straightforward, the ingredients are budget-friendly, and the outcome is absolutely stunning every single time. I guarantee this will become your go-to frosting recipe!
For more elegant frosting options, check out our Best Heavy Cream Alfredo Sauce Recipe for inspiration on creamy, luxurious textures. If you’re looking to use your frosting on cakes paired with creamy fillings, our Delicious Heavy Cream Pasta Recipe demonstrates beautiful cream-based techniques. For those wanting to master other classic frostings, our Easy Chicken Alfredo Recipe shows how to create silky, luxurious sauces. You might also enjoy exploring our Quick Tasty Bacon Carbonara Recipe for additional culinary inspiration, or try our Best Garlic Shrimp Scampi Recipe for other elegant entertaining ideas.
For additional frosting techniques and inspiration, I recommend checking out Bon Appétit’s frosting tutorials and Serious Eats’ comprehensive frosting guide. The New York Times cooking section also features excellent frosting variations and professional tips that complement this recipe beautifully.
Ingredients
- 3 large egg whites, room temperature
- 1.5 cups granulated sugar
- 1/3 cup water
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Combine egg whites, sugar, water, and cream of tartar in a large heatproof mixing bowl.
- Place the bowl over a pot of gently simmering water, making sure the bottom of the bowl doesn’t touch the water.
- Using an electric hand mixer on medium speed, beat the mixture continuously for exactly 7 minutes, occasionally scraping down the sides of the bowl with a rubber spatula.
- The frosting should reach stiff peaks and have a light, fluffy, marshmallow-like appearance when ready—you’ll notice it becomes noticeably whiter and more voluminous.
- Remove the bowl from the heat and continue beating for another 30 seconds to cool slightly.
- Add vanilla extract and salt, beating on low speed just until combined.
- Use the frosting immediately while it’s at peak texture, or transfer to an airtight container and refrigerate for up to 3 days.
- If making ahead, let the frosting come to room temperature and give it a gentle stir before using.
- Spread the icing onto cooled cakes using an offset spatula or spreading knife, working quickly as the frosting sets up.
- For a rustic look, create decorative peaks and swirls using the back of a spoon or offset spatula.
Pro Tips
o Room temperature egg whites whip faster and incorporate more air, which is crucial for achieving the light, fluffy texture this frosting is known for. Take them out of the refrigerator about 30 minutes before starting.
o The cream of tartar stabilizes the egg whites and helps prevent them from breaking down. Don’t skip this ingredient as it’s essential to the frosting’s success.
o Timing is everything with seven-minute icing. Set a timer and don’t stop beating before the full 7 minutes are up—this ensures proper incorporation of air and the correct texture.
o Make sure your bowl, beaters, and all utensils are completely free of any grease or oil, as even the tiniest amount can prevent the egg whites from whipping properly.
o This frosting is best used the same day it’s made for optimal texture, though it can be refrigerated in an airtight container for up to 3 days.
o If your frosting breaks down or becomes grainy while beating, stop immediately and let it cool to room temperature before attempting to fix it.
o For chocolate seven-minute icing, add 2-3 tablespoons of unsweetened cocoa powder and reduce the water to 1/4 cup.
o You can add gel food coloring to create beautifully tinted frosting—add just a few drops at a time until you reach your desired shade.
o For a softer frosting, reduce the beating time by 1-2 minutes. For a stiffer frosting perfect for piping, beat for an additional 1-2 minutes.
o This frosting doesn’t require refrigeration before using on cakes, unlike traditional buttercream, making it perfect for last-minute baking projects.
o The double boiler method is key—the gentle heat ensures the egg whites cook slightly for food safety while preventing them from scrambling.