Classic Seven-Minute Frosting
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, light, and glossy boiled icing that creates a stable, marshmallow-like meringue topping. This recipe is perfect for finishing two-layer cakes with a professional, fluffy finish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 5 mins | 10 mins | None | Frosting for a two-layer, 8-inch cake |
🔪 Key Equipment
- small heavy-bottomed saucepan
- candy thermometer
- electric mixer
- mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Sugar | Granulated |
| 1/3 Cup | Water | Room temperature |
| 1 tsp. | Vinegar | White distilled |
| 2 | Egg Whites | Room temperature |
| 3/4 tsp. | Vanilla | Pure extract |
Instructions
Step 1: Prepare the Syrup
- In a small saucepan, combine the 1 cup sugar, 1/3 cup water, and 1 tsp. vinegar.
- Bring to a boil over medium heat, stirring until dissolved, then boil without stirring until the syrup reaches the soft-ball stage (235-245°F), or until it spins a long thread when dropped from a spoon.
Step 2: Whip and Combine
- While the syrup boils, beat the 2 egg whites in a clean bowl with an electric mixer until stiff peaks form.
- With the mixer on high, very slowly and carefully pour the hot syrup in a thin, steady stream into the egg whites.
- Continue beating constantly until the frosting is thick, glossy, and holds its shape.
- Beat in the 3/4 tsp. vanilla and spread onto a cooled cake immediately.
💡 Make-Ahead & Storage: This frosting is best used immediately after preparation as it sets quickly; it does not store well for long periods.
Original Recipe Scan
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