My mother-in-law requested I bring this frosting to our family brunch and I said ‘Sure!’
Classic 7-Minute Frosting
Light, fluffy, and beautifully glossy, this traditional meringue-style frosting is like spreading sweet clouds on your favorite cake. It’s made by gradually whipping a hot sugar syrup into stiff egg whites, creating a stable, marshmallow-like texture that’s perfect for cakes, cupcakes, or spoon-licking.
🧁 Ingredients
| Ingredient | Amount |
|---|---|
| Granulated sugar | 1 ½ cups |
| Cold water | ⅓ cup |
| Cream of tartar | ¼ teaspoon |
| Egg whites | 3 |
| Vanilla extract | 1 teaspoon |
👩🍳 Instructions
Step 1: Prepare the Sugar Base
In a medium saucepan, combine the sugar, water, and cream of tartar. Heat the mixture over medium, stirring gently until the sugar has completely dissolved and it begins to boil.
Step 2: Cook the Syrup
Once boiling, stop stirring and let the syrup cook undisturbed. Attach a candy thermometer and allow it to reach 240°F (115°C)—this is the soft-ball stage and should take about 5–7 minutes.
Step 3: Whip the Egg Whites
While the syrup is cooking, place the egg whites in a large mixing bowl. Beat on high speed using an electric mixer until stiff peaks form.
Step 4: Stream in the Syrup
When the syrup reaches the correct temperature, remove it from the heat. With the mixer running on high, slowly drizzle the hot syrup into the whipped egg whites. Pour steadily and carefully to avoid scrambling the eggs.
Step 5: Beat to Fluffiness
Continue beating on high speed for about 7 minutes, or until the frosting is thick, glossy, and holds its shape beautifully.
Step 6: Add Vanilla
Once the desired texture is reached, beat in the vanilla extract for about 30 seconds to evenly incorporate it into the frosting.
Step 7: Frost While Fresh
Use your frosting right away for the best spreadability and shine. It’s ideal for topping cakes, cupcakes, or as a nostalgic filling for whoopie pies!
