Erin’s Recipe Rundown
Texture: Light, airy, and silky smooth, with a slightly glossy finish.
Taste: Sweet and nostalgic with a subtle vanilla flavor — not overly rich!
Ease: Quick and easy with the right setup! All you need is a double boiler and an electric mixer.
Top Tips: Don’t stop beating early — go the full 7 minutes over heat, then 2–3 minutes more off heat for perfect spreadability.
Would I make this again? Definitely! It’s a retro favorite in our family and always makes any cake feel extra special.
xoxo erin
This post was originally published in March 2022. It was updated with new photos and instructions in May 2025.
This is the recipe my Mom wrote in a little recipe book for me when I went to college!
As the name suggests, it only takes seven minutes to whip up this unique, old-fashioned frosting. When this foolproof frosting recipe is done, it will have a glossy finish that turns any dessert into a show-stopper!
Table of Contents
- Erin’s Recipe Rundown
- Ingredients for 7-Minute Frosting
- How to Make 7 Minute Frosting
- What to Serve with 7-Minute Frosting
- Storage/Make Ahead/Freezing Instructions
- Do you need a double boiler to make this?
- Is 7-minute frosting the same as Swiss meringue?
- What can you do with leftover 7-minute frosting?
- 7-Minute Frosting Tips
- More Dessert Recipes
- 7-Minute Frosting Recipe
- Storage/Make Ahead/Freezing Instructions
Ingredients for 7-Minute Frosting
Here are a few notes on some of the key ingredients to make this 7-minute frosting. Jump to the recipe card below for the exact measurements.
The ingredients found in 7-minute frosting are simple, but every element is key to achieving that light, fluffy texture!
- Egg whites: Egg whites are the most important part of this frosting. As you whip them, they increase in volume and turn bright white.
- Cream of tartar: Cream of tartar helps stabilize the egg mixture and produce a sturdy frosting.
- Vanilla extract: Vanilla extract takes this frosting from good to great! Be sure to choose a high-quality, real vanilla extract if you want the flavor to shine.
How to Make 7 Minute Frosting
Here’s an overview of how to make this 7-minute frosting. You can jump to the recipe for the full instructions!
- Boil water. Pour 2 inches of water into a saucepan and bring to a full boil, then turn it into a simmer.
- Beat mixture. Choose a heatproof bowl that fits over the top of the saucepan. Combine all ingredients in the bowl and beat with hand beaters for about 30 seconds.
- Cook mixture over double boiler. Place the mixing bowl over the simmering water and mix with the electric mixer on high speed for 7 minutes.
- Add vanilla. Remove the bowl from the heat and add vanilla extract. Mix for another 2-3 minutes.
- Use frosting. Quickly frost the top and sides of 1 angel food cake or two 8 or 9-inch layer cakes.
What to Serve with 7-Minute Frosting
My absolute favorite way to enjoy 7-minute frosting is on angel food cake. This gluten-free angel food cake is our favorite recipe!
You could also pair it with a simple vanilla cake or chocolate cake. It also delicious on a chocolate bundt cake!
Storage/Make Ahead/Freezing Instructions
To Store: Leftovers can be stored in the fridge for a few days, but be aware that the fluffy frosting will lose stiffness over time.
To Make Ahead: For best results, make and use this 7-minute traditional frosting right away. As it starts to set, it can become difficult to spread. This frosting will last up to a day on cake or cupcakes, but will eventually form a hardened crust. If you want to frost your cake well in advance, you can torch the frosting for a classic meringue presentation.
To Freeze: This frosting cannot be frozen. For best results, make it right before using.
Do you need a double boiler to make this?
Yes, a double boiler is essential for gently cooking the egg whites without scrambling them. You can DIY it by placing a heatproof bowl over a saucepan with simmering water — just make sure the bowl doesn’t touch the water.
Is 7-minute frosting the same as Swiss meringue?
7-minute frosting and Swiss meringue are very similar. Both make the perfect topping for cakes and cupcakes and are cooked over heat. However, Swiss meringue is typically whipped with an electric hand mixer off of heat, while this 7-minute frosting recipe is whipped over heat.
What can you do with leftover 7-minute frosting?
Leftover 7-minute frosting tastes great on graham crackers or gingersnaps. You can even use it to make gingerbread houses, or as a topping for hot chocolate. Just be aware that it hardens quickly, so it’s best used shortly after being made.
7-Minute Frosting Tips
- Make sure you whip the frosting enough so it forms stiff peaks. After the 7 minute cook time you’ll want to whip it for an addition 2-3 minutes.
- You’ll want to work quickly to frost the cake once it’s ready. Make sure the cakes are cooled and ready to go before you start making the frosting.
- Wipe down the sides of your pan to make sure crystal don’t form. Otherwise, the frosting could become grainy.
- You can pair this frosting with any cake or cupcakes, including devil’s food cake, coconut cake, or any other dessert that calls for a Swiss meringue recipe.
More Dessert Recipes
- Flourless Chocolate Torte
- Gluten-Free Lemon Bars
- Gluten-Free Birthday Cake
- Flourless Chocolate Cookies
- Gluten-Free Chocolate Lava Cake
7-Minute Frosting
Ingredients
- 1 ½ cups granulated sugar
- ⅓ cup cold water
- 2 eggs whites
- ¼ teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon vanilla
Instructions
- Make a double boiler by choosing a heat-safe metal or glass mixing bowl that can sit on top of a saucepan. Place 2 inches of water in the bottom of the saucepan. The bottom of the bowl should not touch the water. Bring the water in the saucepan to a boil. Once boiling, reduce the heat to medium or medium-low and leave it at a simmer.
- Add the sugar, water, egg whites, cream of tartar and salt to the mixing bowl. Using an electric mixer, beat the mixture for 30 seconds on low speed until combined.
- Place the mixing bowl over the simmering water and cook while mixing with the electric mixer on high speed for 7 minutes or until the frosting forms stiff peaks.
- Remove the bowl from the heat and mix in the vanilla. Mix for another 2-3 minutes until the consistency is spreadable.
- Working somewhat quickly, frost the top and sides of 1 angel food cake, or two 8 or 9-inch layer cakes. The frosting will set as it cools. Enjoy!
Notes
- Make sure you whip the frosting enough so it forms stiff peaks. After the 7 minute cook time you’ll want to whip it for an addition 2-3 minutes.
- You’ll want to work quickly to frost the cake once it’s ready. Make sure the cakes are cooled and ready to go before you start making the frosting.
- You can pair this frosting with any cake or cupcakes, including devil’s food cake, coconut cake, or any other dessert that calls for a Swiss meringue recipe.
