Place a medium-sized stainless steel bowl over a pot containing about 1-inch of simmering water.
Add the sugar, salt and water to the bowl and stir to dissolve. Add the egg whites and whisk to combine. Keep whisking until the mixture warms and becomes frothy.
Exchange whisk for a hand mixer. Beat mixture on high for 6 minutes until the frosting is very light and fluffy and holds stiff peaks.
Remove from heat and beat for an additional minute to cool.
Seven-Minute Frosting
Ingredients
1 cup granulated sugar
¼ teaspoon kosher salt
¼ cup water, room temperature
2 egg whites, room temperature
Directions
Place a medium-sized stainless steel bowl over a pot containing about 1-inch of simmering water.
Add the sugar, salt and water to the bowl and stir to dissolve. Add the egg whites and whisk to combine. Keep whisking until the mixture warms and becomes frothy.
Exchange whisk for a hand mixer. Beat mixture on high for 6 minutes until the frosting is very light and fluffy and holds stiff peaks.
Remove from heat and beat for an additional minute to cool.
Seven-Minute Frosting
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Billowy snow-white frosting made with whipped egg whites, sugar, water and a pinch of salt…
Making this never-fail SEVEN-MINUTE FROSTING is time well spent, especially if there’s a freshly baked cake in your midst just begging to be iced. It’s one of those essential recipes we know you’ll make often and keep forever. This icing is a cake’s best friend!
We’ve been making this recipe for years. All of you frosted-cake lovers out there may remember us putting it to deliciously good use when we made our MILE-HIGH COCONUT CAKE. It also works on our CHOCOLATE SLAB cake, making a nice alternative to our buttery CHOCOLATE FROSTING.
This recipe is a keeper, so we suggest you PIN it to a favourite Pinterest board. We also like sharing good stuff with our friends and suggest you do the same – flip them this LINK and they’ll love you (even more) for it.
Here are a few tips on making this dreamy SEVEN-MINUTE FROSTING:
INGREDIENTS
You’ll only need four ingredients and they’re all readily available. During testing, we found that having the eggs and water at room temperature before we started worked best. The eggs whipped up perfectly to create a billowy treat.
WHISK THEN WHIP
There are three key steps to making this frosting recipe work. The first is to dissolve the sugar and salt in the water completely before whisking in the eggs. This ensures you’ll have success with the second key step, which is to whisk the ingredients while they heat over the double boiler. Whisk until this mixture is nice and frothy.
The last step is all about timing, where you swap your whisk for a hand mixer and beat for 6 minutes. Although you may be tempted to stop at 5 minutes because things look pretty awesome, don’t – beat the frosting for the full time suggested.
GET TO IT
Please remember the final moments of this recipe where you’ll take the SEVEN-MINUTE FROSTING off the double boiler and beat it for an additional few moments simply to cool it down. Aerating it off the heat gives it that glossy finish that’s so enticing on a piece of cake.
Once your frosting is done, just one final step – get to it and frost that cake.
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Ingredients
1 cup granulated sugar
¼ teaspoon kosher salt
¼ cup water, room temperature
2 egg whites, room temperature
Directions
Place a medium-sized stainless steel bowl over a pot containing about 1-inch of simmering water.
Add the sugar, salt and water to the bowl and stir to dissolve. Add the egg whites and whisk to combine. Keep whisking until the mixture warms and becomes frothy.
Exchange whisk for a hand mixer. Beat mixture on high for 6 minutes until the frosting is very light and fluffy and holds stiff peaks.
Remove from heat and beat for an additional minute to cool.
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