Seven Minute Frosting is so light, and voluminous, that you’ll think you’re eating bite-size clouds.  It totally melts on your tongue!  It’s super easy to make and forms beautiful peaks on cakes.  I grew up on this delectable frosting and it’s one of my faves! 

I grew up eating this cloud-like delectable frosting and I’ve been making it for decades.  If you’ve never had Seven Minute Frosting, you don’t know what you’ve been missing!  You might think this yummy frosting is hard to make but it’s not.  I’m going to show you just how easy it is to make, and the secret to making it perfect every time!

First I’ll explain why this frosting is called “Seven Minute” frosting and hopefully answer any questions you might have about this recipe.  I’m going back to the original way Seven Minute Frosting was made and how I still make it today. 


Seven Minute Frosting starts by making a simple syrup of sugar and water and combining it with egg whites.  Once the simple syrup is made, the syrup gets transferred to a mixing bowl and beat with a whisk attachment for “seven” minutes, after which time the frosting has almost tripled in volume and it’s glossy and forms perfect peaks.


If you add granulated sugar directly to a mixing bowl with egg whites and beat it, you’ll end up with a grainy textured frosting.  The sugar will be combined with the egg whites but it will not dissolve and will result in a very grainy texture.  Therefore, to eliminate this problem we make a “simple syrup”.  


Simple syrup is a combination of sugar and water that gets heated until the sugar has time to completely dissolve in hot water.  It can be made in a saucepan over heat.  In this recipe, we combine the simple syrup with egg whites and cream of tartar to make our frosting. This not only dissolves the sugar crystals, but it heats the egg whites to a safe temperature for consumption.  Since we are using egg whites, we use a double boiler or a bowl sitting over a pan of simmering water so the egg whites don’t overheat and turn into scrambled egg whites.  This step takes about 5 minutes.  Once this is done, we remove the mixture from the heat and add it to a stand mixer to finish.


The mixture gets transferred to a stand mixer once it’s ready to come off the heat.  It usually takes about 7 minutes of beating time, with the mixer on high, for the frosting to be a perfect consistency.  The frosting should be glossy, tripled in volume, and form perfect peaks.  The other reason for beating it for 7 minutes off heat is for the purpose of cooling it.  Some recipes today call for beating the mixture while it’s still over the heat.  This is not necessary and it will take longer for the frosting to cool.

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Cream Of Tartar does two things to egg whites.  It works as a stabilizer to keep egg whites from deflating and it speeds up the formation of foam bubbles.  It helps to make beautiful fluffy frosting or meringue for pies.

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Contrary to what some recipes say, I say you don’t need to refrigerate this frosting.  I say this because I’ve made it many times and used it to frost cakes, and I’ve always left the cake covered on a counter for up to 2 days.  After that, the frosting will begin to slowly desintegrate into the cake. I like to make the cake, then frost it the day of when possible.


  • If your frosting breaks down or disintegrates the same day it’s made, it was under whipped.
  • If your frosting has a grainy texture, the simple syrup wasn’t cooked long enough to completely dissolve the sugar crystals.
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Seven Minute Frosting

  • Author: Cindy Gibbs
  • Prep Time: 10 Minutes
  • Cook Time: 5 Minutes
  • Total Time: 15 minutes
  • Yield: 3 cups 1x
  • Category: Frostings
  • Method: Cook
  • Cuisine: American


This Seven-Minute Frosting is as fluffy as a cloud, and it’s not overly sweet, but just right.  It literally melts on your tongue!


  • 3 large egg whites
  • 1 1/4 cups granulated sugar
  • 5 tablespoons water
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract


  1. Fill a medium saucepan about 1/2 full with water.  Bring it to a boil over medium heat and reduce the heat to medium-low so that it just simmering around the edges, not boiling.
  2. Add the egg whites, sugar, water, and cream of tartar to a large heatproof bowl of a stand mixer.  If you don’t have a stand mixer, just make sure you use a heatproof bowl.
  3. Place the bowl over the saucepan of simmering water.  Whisk the mixture frequently, for about 5 minutes, until the sugar has completely dissolved and it will also be foamy.  This takes about 5 minutes.  Check it by rubbing a tiny bit of the mixture between two fingers.  If it feels grainy, the sugar has not dissolved yet.
  4. Place the bowl on the stand mixer fitted with the whisk attachment.  Beat on high speed until the frosting is very glossy and triples in volume, about 7 minutes.  Mix in the vanilla and any food coloring, if using.
  5.  Spread the frosting on a cake or cupcakes as desired.
  6. This frosting will hold up well for 1 day.  After the first day, it will slowly begin to disintegrate and soak into the cake.  It’s best used the same day it’s made.


  • This frosting is enough to frost one 8-inch two-layer cake or about 12 to 13 cupcakes.

Keywords: Seven Minute Frosting, White Mountain Frosting, Fluffy White Frosting, White Frosting,