Seven-Minute Meringue Frosting I

Frosts one 2-layer cake servings Prep: 5 m Cook: 7 m Total: 14 m Intermediate
Classic seven-minute meringue frosting made with egg whites, sugar, and vanilla in a double boiler. This fluffy, glossy frosting is perfect for layer cakes and creates beautiful, cloud-like peaks that stay stable for days.

Ingredients

  • 3 egg whites
  • 1 1/2 cups sugar
  • 1/4 cup water
  • Pinch of salt
  • 1/8 tsp cream of tartar
  • 2 tsp light corn syrup
  • 2 tsp vanilla

Step-by-Step Instructions

  1. In the top part of double boiler, combine egg whites, sugar, water, salt, cream of tartar and corn syrup; beat with a hand held electric mixer until blended well (about 1 minute).
  2. Place over boiling water, beating constantly for 7 minutes or until stiff peaks form when beaters are slowly lifted.
  3. Remove from boiling water; add vanilla and continue beating until frosting is cool and thick enough to spread (about another 7 minutes).

Common Problems and Solutions

Q: Why isn't my frosting forming stiff peaks?

A: Make sure your water is at a full rolling boil and you're beating constantly for the full 7 minutes. The egg whites need that consistent heat and agitation to reach the right consistency. Also check that your bowl and beaters are completely grease-free.

Q: Can I make this frosting ahead of time?

A: It's best to make this frosting and use it immediately while it's still at spreading consistency. Once it cools completely it becomes harder to work with, though the frosting on the cake will stay fluffy for several days.

Q: Why is my frosting grainy?

A: The sugar didn't fully dissolve. Make sure you're beating over actively boiling water for the full 7 minutes. You can test by rubbing a bit of frosting between your fingers—it should feel completely smooth, not gritty.

Tips and Techniques

Make sure your mixing bowl doesn’t touch the boiling water below—you want steam heat, not direct heat. Use room temperature egg whites for the best volume. This frosting works beautifully on chocolate cake, coconut cake, or any layer cake that needs a light, fluffy frosting.

Ingredient Substitutions

  • light corn syrup: honey or golden syrup
  • vanilla extract: almond extract, lemon extract, or peppermint extract

Equipment Needed

  • Double boiler (or metal bowl over a pot of boiling water)
  • Hand-held electric mixer
  • Mixing bowl

Historical Context

Seven-minute frosting became popular in the early 1900s when home cooks wanted an elegant frosting that didn’t require a candy thermometer. The ‘seven minutes’ refers to the beating time over boiling water, making it more reliable than traditional boiled frostings that required precise temperature monitoring.