Bring Back This Easy, Old Fashioned Fluffy 7 Minute Frosting

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I had no idea 7 minute frosting would completely surprise me in the best way. While working on a batch of funfetti mini sourdough discard cinnamon rolls, I wanted something lighter than the usual buttercream frosting. A fluffy marshmallow style topping with a glossy finish and just the right sweetness felt like the perfect match. Turns out, this old fashioned seven minute frosting was exactly what I didn’t know I needed.

That’s when I came across this classic recipe for seven minute frosting. Even though I’ve made every type of frosting under the sun— buttercream, cream cheese frosting—you name it, somehow this traditional frosting had slipped through the cracks.

And here’s the twist: I don’t have a hand mixer as is traditionally used. Instead, I used a saucepan to heat up the frosting ingredients until they reached 140°F. Then, I quickly transferred the white mixture to my stand mixer bowl and let the whisk attachment do the work. Seven minutes on high speed later, I had the most glossy meringue I’ve ever seen.

This is one of those foolproof frosting recipes that uses simple ingredients, but delivers big. And I really mean that. I’m a believer that the best results come from fewer, higher-quality ingredients, and this 7 minute frosting recipe fits that philosophy perfectly.


Why You’ll Love This 7 Minute Frosting

– Light, fluffy frosting with a marshmallow-like consistency
– Not too sweet—lets your cake shine
– Uses pantry staples (no corn syrup or marshmallow cream!)
– Comes together quickly on the stovetop
– The perfect topping for coconut cake, angel food cake, yellow cake, and other favorite cakes
– Holds up well on layer cakes and sheet cakes, though not ideal for intricate designs

This is the kind of frosting that makes birthday cake feel a little more magical and brings those old recipes back to life.


Ingredients + Substitutions

Here’s what you’ll need to make this classic seven minute frosting:

  • 2 large egg whites (room temperature) – Fresh egg whites work best. Avoid carton egg whites, which often don’t whip up to stiff peaks.
  • 1 ½ cups granulated sugar – The base for that glossy, sweet structure.
  • ⅓ cup water – Helps dissolve the sugar and create that sugar syrup consistency.
  • ¼ teaspoon cream of tartar – Stabilizes the egg whites for the best texture.
  • Dash of salt – Balances the sweetness.
  • 1 teaspoon vanilla extract – Adds flavor. You can also try almond extract or lemon for special occasions.

Top tip: Make sure your bowl and utensils have no trace of grease—any fat content at all can prevent your whites from whipping. Use a glass bowl, stainless steel, or ceramic bowl, and avoid plastic or anything with a nonstick coating.


How to Make Seven Minute Frosting (Step-by-Step)

This is the traditional way to make 7 minute frosting, but with a few modern adjustments to simplify it:

1. Combine the frosting ingredients

In a medium saucepan, whisk together the egg whites, sugar, water, cream of tartar, and salt. You just want to combine them, no need to whip yet.

2. Heat gently over simmering water

Place the saucepan on medium high.

Whisk constantly, I used a hand whisk, until the sugar is completely dissolved and the mixture reaches 140°F on a digital thermometer. This usually takes about 5-7 minutes.

3. Whip to glossy perfection

Immediately transfer the mix to your stand mixer fitted with the whisk attachment. (Pour carefully, it’s hot!) Whip on high speed for exactly 7 minutes until you reach stiff peaks and the mixture is thick, glossy, and cool to the touch. You’ll notice it builds volume fast.

4. Add vanilla

Add the vanilla extract at 7 minutes and mix on high for 30 seconds just to incorporate.


Tips for Best Results

  • This frosting sets quickly—use it right away for fluffy cupcakes, layer cakes, or topping your favorite frosting recipes.
  • It’s best for swooping, not piping. It doesn’t hold intricate designs well.
  • If decorating with fruit, make sure it’s dry to avoid bleeding into the frosting.
  • Works beautifully on white cake, chocolate cake, or even spread over brown sugar-based desserts.
  • Avoid making this on a humid day if possible—your glossy meringue won’t be as firm.

Variations + Creative Toppings

There are a couple of ways to dress this frosting up:

  • Sprinkle with toasted coconut for a classic coconut cake vibe.
  • Pipe it onto cupcakes and torch lightly for a toasted marshmallow frosting effect.
  • Add edible flowers, dried citrus slices, or colorful sprinkles.
  • Use it as a simple syrup base and swirl into layer cakes for a textural contrast.

FAQ

Can I make 7 minute frosting without a candy thermometer?

For best results, use a thermometer to hit an average of 140°F up to 170°F. That ensures the sugar is dissolved and good for whipping. If you don’t have a thermometer, heat until it starts to do a slow rolling boil and the sugar is dissolved. Then remove it to whip.

Can I refrigerate leftovers?

Cakes frosted with this can sit at room temperature for up to 24 hours. After that, refrigerate, but note it may lose its fluffiness and start to weep slightly after a couple of days.

What kinds of cakes does this pair well with?

It’s dreamy on angel food cake, white cake, birthday cake, yellow cake, and light chocolate cake. It was also great on my Sourdough Discard Funfetti Cinnamon Rolls. Avoid pairing it with super-rich or heavy frostings like buttercream frosting unless you want contrast.

Can I use a hand mixer the whole time?

Yes, if you don’t have a stand mixer, you can use a handheld mixer for the whole process. Just be sure your mixing bowl is sturdy and heat-safe, and your arm is ready for a workout!


Storage + Make-Ahead Tips

  • Room Temperature: Use immediately for best texture. Cakes can sit out for 24 hours.
  • Fridge: Store leftovers in a separate bowl for up to 2 days. May lose fluffiness.
  • Freezer: Not ideal—this frosting doesn’t freeze or thaw well.
  • Make-Ahead: Can be made a few hours in advance and kept at room temp.

Full disclosure: This frosting really is best made fresh and used the same day.


7 Minute Frosting (No Corn Syrup)

A light, fluffy frosting made with just a few ingredients. No corn syrup or marshmallow cream—just real, simple goodness.
Prep Time 5 minutes
Cook Time 7 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 2 large egg whites room temperature
  • 1 ½ cups granulated sugar
  • cup water
  • ¼ teaspoon cream of tartar
  • Dash of salt
  • 1 teaspoon vanilla extract

Instructions
 

  • In a heatproof mixing bowl (or stand mixer bowl), combine egg whites, sugar, water, cream of tartar, and salt. Whisk to combine.
  • Set the bowl over a saucepan of simmering water (top of a double boiler) and whisk constantly until the mixture reaches 140°F. The sugar should be dissolved and the mixture foamy.
  • Immediately move the bowl to a stand mixer and whip with the whisk attachment on high speed for 7 minutes, or until the frosting has a fluffy texture, stiff peaks, and the bowl is no longer warm.
  • Add the vanilla extract and beat for another 30 seconds to finish.
Keyword frosting,

Closing Thoughts from the Homestead

There’s something nostalgic and almost magical about seven minute frosting. It reminds me of flipping through old recipes scribbled on stained index cards, or making cakes for special occasions where the frosting was just as memorable as the cake itself.

If you’ve never made this classic recipe before, I hope you give it a try. You don’t need a long list of ingredients or complicated steps—just a bit of boiling water, patience, and a good mixer. Let me know if you try it over on Instagram or in the comments. I’d love to see what types of cakes you top it with!

While you’re here, check out these other homestead-friendly favorites:

Meet Eryn

Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here

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