7-Minute Fluffy White Frosting

Fluffy white frosting on a cake

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  • Total: 12 mins
  • Prep: 5 mins
  • Cook: 7 mins
  • Servings: 8 to 12 servings
  • Yields: 2 layers
Nutritional Guidelines (per serving)
154 Calories
0g Fat
39g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 154
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 39g 14%
Dietary Fiber 0g 0%
Protein 1g
Calcium 2mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic 7-minute frosting 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 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.

7-minute frosting 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.


Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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).

  4. Continue beating for about 6 minutes, or until the frosting mixture is white, fluffy, and will stand in stiff peaks.

  5. 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 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.

Recipe Variations

  • 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.