Seven-Minute Frosting

By Posie (Harwood) Brien
April 13, 2016
88 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This fluffy, sugary frosting capped off every birthday cake I had growing up. My mother still frosts most of her layer cakes with it: With just egg whites and sugar, it's far less decadent and heavy than a buttercream but has an ethereal quality that makes it much more worthy of a celebration cake in my opinion!Posie (Harwood) Brien

Makes: enough for an 8-inch three-layer cake

  • 4 egg whites
  • 3 cups sugar
  • 1/2 cup cold water
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons light corn syrup
  1. Combine all the ingredients in the top of a double boiler. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over rapidly boiling water.
  2. Using a handheld mixer, beat the frosting for exactly 7 minutes.
  3. Remove the frosting from the heat, and beat for 1 minute more. If the frosting is too liquid-y and doesn't hold a soft-to-stiff peak, let it cool at room temperature for 10 minutes (or in the fridge for a few minutes), and then beat it on high speed for a few minutes until the texture is thick enough.

More Great Recipes: