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
- 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 simmers around the edges, not boiling.
- Add the egg whites, sugar, water, and cream of tartar to a large heatproof bowl of a stand mixer. If you’re not using a stand mixer bowl, just make sure you use a heatproof bowl.
- Place the bowl over the saucepan of simmering water. Whisk the mixture frequently, 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. Also, if you’re afraid of consuming raw egg whites, the mixture should reach 160 degrees for safe consumption. I’m personally not afraid…I’ve been eating them uncooked my whole life.
- 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.
- Spread the frosting on a cake or cupcakes as desired.
- 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,