7-Minute Frosting

Total Time:
12 min
5 min
7 min

Frosting for 1 layer cake or approximately 8 to 12 cup cakes

  • 1 1/2 cups sugar
  • 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
  • 1/8 teaspoon salt
  • 1/3 cup water
  • 2 egg whites
  • 1 1/2 teaspoons pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

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    63 Reviews
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    This is a very neutral-tasting frosting, which in some situations is good. It's not decadent, and I don't recommend it on cupcakes. It was very easy, though, if you know how to make a double boiler.
    Yummy!! It was a bit messy, but the frosting came out perfect! I had enough frosting for 24 normal size cupcakes coated with an inch of frosting. Was great on homemade dark chocolate cake!.
    Great recipe. Next time I'm going to use a coffee grinder to powder the sugar so it is easier to dissolve.
    Unbelievable how incredibly easy this recipe is! And the results are out of this world good. It turns a run of the mill sheet cake into something divine. You have to try it!
    ABSOLUTELY DIVINE! Mama is 7 months pregnant and craving a lot of sweets! Our family of 6 has never tried anything like this. Thanks again Mrs Paula for another hit! Like I always say you can't go wrong with a Paula Deen recipe!
    For 7 minute frosting/marshmallow fluff frosting/fluffy white frosting, this is the best recipe out there. I, personally, am not a huge fan of this type of frosting; but my husband is, and this one is his favorite.
    The recipe is good, and the result is tasty, but when I followed the directions, I didn't get frosting... I got marshmallow fluff
    Fantastic. Nice and moist. Next time I think I'll use coconut extract instead of vanilla. Very easy.
    This is the way I remember it tasting when I was a kid! It takes me back!
    I am having some trouble, it don't seem like it is thick enough, it is kinda running. Will it thicken as it cools?
    I have been stumped as to what to use for a double boiler because I like to double the recipe to frost a 6 layer cake. I have ended up getting frosting all over the place in the past! The video helped me to see that Paula used a large glass bowl over the boiler. Love the coconut cake recipe! Made for my mother's birthday last year and she raved about it all year so will make it again next week for her 88th birthday! Thanks, Paula.
    I am trying this do you have to put it in the refig. after you frosting the cake.
    Easy and delicious recipe.
    Incredible! Just like marshmallow fluff. Use corn syrup for a better taste. Used it on devils food cupcakes and garnished with a candy corn....Happy Halloween! My hubby's office will enjoy for sure!
    This frosting was one that my Mom always made for her seven children's birthday cakes. She would tint it whatever color we wanted. Today, I made this frosting my sister's 46th birthday cake. Our Mom passed away in 1996 at the tender age of 54 from lung cancer. Everyone enjoyed the frosting just as much as we did when we were little kids : It also brought back some very fond memories for my sister and I. Thank-you Paula. I can always count on you for the traditional recipes that we all love. My seventeen yr old daughter and I watch your shows together and she always says,"I just love Paula Deen Mom". She is aspiring to be a pastry chef after high school :
    I been looking for over several years to find 7 mins. Frosting, Never dawned on me to look at the food channel, but I have to say Thanks again Paula because you have stuck with the Old time cooking, I made this Cake for My daughter 18th birthday with 7 minute frosting along with Home made cake Just like I had when I was 18 years old.... Her Great Grandma Had the recipe....for got to ask for it. Thank You again for allowing to pass down the a Traditions
    Delicious! I made it for the first time tonight for my dad's Father's Day cupcakes - couldn't resist sampling one. So incredibly delicious! And I don't have a double boiler - I use a metal bowl over a saucepan with about 1-1/2" of water. Make sure the bowl you use will hold at least 4x the ingredients before you put it on the double boiler - this frosting really expands.
    I love this frosting. I use it with lemon pie filling between the cake layers and the frosting on the side and top. I cover it with coconut. It makes a wonderful cake, especially at Easter. Thanks Paula!
    The recipe turned out perfect! Just like Grandma's! Thanks!
    My mom and I have been on a cupcake kick lately (Thank you Cupcake Wars!). I planned to make almond cupcakes but I didn't know what icing to make considering my lack of confectioners sugar and then I stumbled onto this recipe. And what's the verdict? Well, it didnt turn out so wonderful but it was all on me. I don't have a proper double boiler and my rig didn't quite work. It did exactly as warned and I had gritty icing. Nevertheless, the taste was great! I am obsessed with vanilla so I increased the amount of vanilla extract to at least twice the recommended and I added about a teaspoon of almond extract to make it go with my cupcakes a bit more, and it was quite tasty! My next trip to town and I'll be buying a proper double boiler and retrying this recipe! In the end, its basically the consistency of marshmallow cream but better because it's homemade. I really like the recipe, and hope I can do it more justice the next time I use it.
    It was perfect! My mom used to make a 7 minute frosting and it is no longer in the B.C. cookbook...so I turned to the internet. This was just like hers; easy to make and turned out perfect!
    I used to make a 7 Minute frosting that was great. Thought I would try this one. Easy to make and was beautiful. I made a 3 layer cake and doubled the frosting recipe using corn syrup. I had a nice tall cake with 3/4 inch frosting between the layers. To my surprise the next day when the cake was served, the frosting had broken down and bare spots were showing. There was NO frosting between the layers. So, my hint is....serve the cake immediately.
    I made this today for the first time, just as the recipe instructs. It came out perfect and beautiful, and it also tastes good, very important. I will make this again.
    Egg whites and water don't mix. i tried this recipe, used all the ingredients, cream of tartar instead of cornstarch. It had a very wonderful glossy look when it was done but as i was stacking the cake with this frosting, it started oozing out. I set it in the fridge for a couple of minutes but it didn't keep its shape. I torched the frosting to give it structure, but it got worse. My suggestion is stick to swiss meringue; it holds on to the structure and doesn't slide all over the place. I finished my cake with the 7 minute frosting, and it ended up all over the fridge. It turned out that the meringue would not hold.
    My mother made a german chocolate cake for my dad every year. This year I decided to surprise him with one .... we have not had it in years.... and it turned out just like Momma's did! Thanks!
    Smooth, shiny, and tasty like a marshmallow! It was perfect! Thank you for helping me NOT buy any more trans-fat crappy frosting from a can.
    I tried this recipe today and it took me nearly 30 mins to make the frosting thicken, I followed the instructions and it just did not want to thicken. I ended up having to microwave it for 2 mins with 30 seconds added at a time and then beat it some more so that it would thicken. The recipe calls for way too much vanilla, I put only 1 teaspoon in, because I know vanilla is overpowering, and it was still a bit strong. I would recommend using the microwave in this recipe and add less vanilla like I did.
    I should've had this years ago....its so easy to remember..made mine with tarter not corn syrup( just think it would b healthier....but the sad thing is...my mixer broke and I had to mix it by hand and I didn't hav a double broiler so I did it ol skool way with the glass bowl into a pot...which worked fine..lot of steam...but after 10-15 mins of stirring really fast....I let it sit and then after an hour...i flipped my lemon bundt cake over and added the frosting...had to whip it up...( it would've been fluffier with electric mixer) but it still was fluffy and good...mmmmmm....and im keeping this for future cakes...because you can add any flavor besides vanilla...thanks paula..soooo much...your a lifesaver...
    I live at 7200 ft, so I followed a previous reviewers advice and made mine in a sauce pan over low heat. It cam out perfect. It is fluffy and sweet, just like a marshmallow. I will definitely be making this again.
    This was so easy to make and it turned out perfectly. I put the cake with the frosting under the broiler and it gave it a nice light brown color. Thanks
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