|Nutrition Facts (per serving)|
|Servings: 8 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 0g||0%|
|Total Sugars 26g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic 7-minute frosting recipe is named for how long it takes to make. You simply combine egg whites, sugar, water, and corn syrup and beat them over a double boiler. This melts the sugar and cooks the egg whites as you beat air into the mixture, making for a fluffy, almost marshmallow-like, white frosting.
If you don't have a double boiler, you can create a makeshift one using standard kitchen supplies. Pull out your saucepans and your heatproof mixing bowls. Find a bowl that sits snugly inside a saucepan, leaving space under the bowl so that it doesn't touch the boiling water. This will be your double boiler.
This fluffy white frosting recipe is a delicious, dairy-free alternative to thick buttercream and tastes great on a variety of cakes. Try it on a rich chocolate cake for a nice contrast, or keep everything light and airy with a coconut cake. This recipe makes enough to frost two layers.
Gather the ingredients.
Combine the egg whites, sugar, water, corn syrup, and salt in the top bowl of a double boiler. Add water to the bottom pot and bring to a simmer.
Beat the mixture off of the heat with an electric hand mixer for a minute. Place the pan over the boiling water (make sure the bottom of the pan is not touching the boiling water).
Continue beating for about 6 minutes, or until the frosting mixture is white, fluffy, and will stand in stiff peaks.
Remove from the heat and beat in the vanilla. Use immediately to frost a two-layer cake or cupcakes.
- You'll want to use a hand mixer to make this frosting. Since it needs to cook as it's being mixed, a stand mixer won't do, and whisking by hand will take ages.
- Be prepared to stand in front of the stove and beat the mixture for the full 6 minutes. You can't walk away in the middle or you'll risk curdling the eggs.
- This deliciously fluffy white frosting has a short lifespan. It's best eaten within a few hours of it being made but will last a couple of days. After the first several hours, it tends to form some sugar crystals, losing some of its creaminess.
- To save time, make the cake ahead of time so that it is completely cool. Whip up fresh frosting within a few hours of serving.
- Swap the light corn syrup for dark corn syrup or maple syrup for a slightly different flavor.
- Replace the vanilla extract with a different flavor extract, such as almond or lemon.