7 Minute Frosting – Liv for Cake

This old school 7 minute frosting recipe is gentle, scrumptious, and straightforward to make. A vibrant white frosting that’s excellent for truffles, cupcakes, and extra.

Your grandma’s favourite frosting! However not like your grandma used to make it…

I believed I used to be completed with posting frosting tutorials for some time, however I hold listening to about/discovering out about new ones (due to you guys!) so I can’t assist myself. 

Right now, I’m sharing this traditional 7 Minute Frosting.

What’s 7 Minute Frosting?

Seven-minute frosting (or boiled frosting) is mainly a Swiss meringue. You prepare dinner the egg whites and sugar and whip them up. It’s known as 7-minute frosting as a result of that’s how lengthy that you must prepare dinner/whip it.

The standard recipe requires whipping the meringue over a double boiler with a hand mixer. That is too “hands-on” for my liking, so I’m making it the best way I make the meringue for my Swiss Meringue Buttercream.

The best way to Make 7 Minute Frosting

Making this frosting comes down to some easy steps:

1. Wipe down your instruments (don’t skip this)
2. Prepare dinner the egg whites and sugar
3. Whip for 7 minutes
4. Add flavoring

Step # 1 – Wipe Your Instruments

Wipe down the whole lot that may are available in contact with the egg whites. Issues like:

• Small bowls used to separate eggs
• Stand mixer bowl
• Hand whisk
• Measuring cup (that will likely be used to scoop sugar)
• Stand mixer whisk

This can assist guarantee your frosting (aka meringue) whips up correctly.

Step #2 – Warmth the Eggs and Sugar

When you’ve separated your eggs (I don’t advocate carton whites — learn on for why), place them, the sugar, and the cream of tartar into your mixer bowl and place the bowl over a pot with 1-2″ of simmering water. That is known as a double-boiler, or bain-marie.

If you happen to don’t have a bowl-lift mannequin mixer, simply use a distinct bowl (ideally steel – higher warmth switch) that you simply’ve wiped down after which switch the combination into your stand mixer bowl when it’s cooked so you possibly can whip it.

Don’t let the underside of the bowl contact the water.

Stir the combination continually with a whisk to ensure the egg whites prepare dinner evenly. This course of will take 2-3 minutes (generally extra) relying on the variety of egg whites you’re working with and the way vigorously your water is simmering.

The combination is prepared when it’s scorching and not grainy to the contact. Use a sweet thermometer to examine that it has reached 160F. That is probably the most correct method to ensure your whites are cooked totally. 

Then, dip a (clear) finger into the combination and rub it between your thumb and forefinger. If there’s any graininess in any respect, hold cooking it till the entire sugar is dissolved.

Step #3 – Whip the Meringue 

Take away your mixer bowl from the pot, wipe the underside of the bowl, and place it in your stand mixer (or switch the combination into your tilt-head mixer).

Connect the whisk attachment and start whipping.

I often crank it proper as much as excessive pace (about 8-9 on my KitchenAid). You’ll see it begin to thicken. 

Whip for 5-7 minutes or till the meringue is stiff.  You’ll know in case your meringue was profitable if it holds a stiff peak. That is what it ought to seem like – no droopy peaks!

In case your meringue is droopy or tender, it was seemingly affected by both grease, yolk, or carton whites. See Step #1. Sadly, if this occurs, you have to to start out over. There isn’t a solution to save the frosting at this level.

Step #4 – Add Flavoring

Stream in vanilla or different flavoring whereas the meringue is whipping. If you happen to’re including an oil-based flavoring I like to recommend folding that in as to not deflate the meringue.

Can I exploit a Hand Mixer?

You can also make this frosting a few methods utilizing a hand mixer.

1. You are able to do it the normal method and whip the frosting whereas it’s cooking over the double boiler or,
2. Repeat the steps above however use a hand mixer as an alternative of a stand mixer to whip it up.

It’s slightly extra hands-on this manner however will work out completely effective.

Assist! My Meringue Received’t Whip Up

Meringue may be very vulnerable to fats. If even a speck of grease is available in contact with the egg whites it may stop the meringue from whipping up totally, or in any respect. You may be left with a soupy mess.

This consists of traces of egg yolk (fats). Separate your eggs separately and right into a separate bowl earlier than placing them within the mixer bowl. You don’t need one cracked yolk to wreck the entire bunch.

Traces of yolk are the most important perpetrator in a failed meringue. For this reason I don’t advocate utilizing carton egg whites. You can not assure they’re utterly yolk-free. I, personally, haven’t had a profitable, stiff meringue utilizing carton whites.

One other essential tip is to not use plastic instruments, particularly bowls. Plastic tends to retain grease irrespective of how completely it’s cleaned.

Persist with steel (most popular, greatest for warmth switch) or glass bowls.

Cream of Tartar

Cream of tartar helps to stabilize the egg whites and make a sturdier meringue.

I don’t sometimes use it when making Swiss meringue buttercream however since we’re making a plain meringue, it’s good so as to add it in.

It’s not the top of the world although in case you don’t have any although. The frosting will nonetheless prove simply possibly not keep fluffy as lengthy.

For an much more steady model of this frosting, you can also make Do-it-yourself Marshmallow Fluff. It makes use of an Italian meringue methodology which additionally helps to stabilize the whites. You’ll be able to see the distinction within the stiffness of the 2 under. 

Storage and Perishability

For greatest outcomes, the frosting must be used instantly. It is going to begin to set a bit and will turn into troublesome to work with so I like to recommend frosting your cake or cupcakes with it immediately. 

It ought to final for a day or so on the cake/cupcakes, however will soften over time and develop a crust. I’ve had longer-lasting success with meringue that’s torched.

It holds up higher in warmth than a butter-based frosting, however may not final as lengthy (will get tender/deflates) until toasted.

This helps to maintain the form of it on the surface, however it can nonetheless be slightly softer and runnier on the within as time goes on.

You’ll be able to retailer any leftovers within the fridge or freezer (in a glass container – not plastic), however it can lose some stiffness over time. You’ll must convey it to room temperature and rewhip it, but it surely gained’t get as stiff a peak as you initially had.

You’ll be able to nonetheless use it although, in one thing like these Fluffernutter Cookie Cups, and even in good previous Rice Krispie Treats.

Seven-minute frosting is gentle and ethereal — like marshmallow fluff. It’s scrumptious! Good for these folks that don’t like buttery frosting.

It’s a bit sticky and is probably not the best to work with, but it surely pipes fantastically and appears wonderful with a rustic frosting approach.

Undoubtedly a frosting recipe to have in your repertoire!

On the lookout for extra Frosting recipes?

Ideas for this Seven Minute Frosting Recipe:

• Wipe down all of your instruments with vinegar or lemon juice to make sure they’re grease-free.
• Separate your eggs right into a smaller separate bowl in order that if one of many yolks breaks, you haven’t ruined the batch.
• Don’t use carton egg whites — they don’t whip up as effectively.
• Use instantly for greatest outcomes. See Storage & Perishability for extra ideas.