Easy 7 Minute Vanilla Frosting Recipe
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This Easy 7 Minute Vanilla Frosting Recipe is the perfect topping for cakes, pies, and other sweet treats.
Of all the things that can be done in 7 minutes—get dressed, unload and load the dishwasher, dry your hair or fold a load of laundry—I think making frosting is the best choice of all. This Easy 7 Minute Vanilla Frosting Recipe is so quick and easy you’ll be regularly tempted to make all kinds of treats just to be able to whip of a batch of this fluffy frosting. It is the perfect light frosting for so many kinds of baked goodies, cakes and pies to name a few. The texture is light and fluffy and it’s not too sweet. It’s like eating a subtly sweet cloud!
This Easy 7 Minute Vanilla Frosting Recipe is similar to a basic meringue topping, and this frosting is so easy to work with too. That may be one of my favorite things about it! It’s makes frosting a cake fun and oh so pretty too! In 7 minutes, plus a little time for spreading, this frosting can turn an ordinary cake into an extraordinary cake worthy of any celebration just like that.
A few Easy 7 Minute Vanilla Frosting Recipe notes:
- What makes this icing so quick is that while the water and sugar (simple syrup) are heating up, you (or an assistant) can prepare the eggs whites and other ingredients then begin the beating process so that when the simple syrup is ready, it can be immediately slowly streamed into the egg white mixture.
- Large egg white were used for the recipe below.
- Easily change the extract used for a different frosting flavor.
- The recipe below makes more than enough for frosting a 2-layer 9-inch round cake.
- I think an electric hand mixer works best for making this frosting since it begins as such a small amount.
Easy 7 Minute Vanilla Frosting Recipe
Easy 7 Minute Vanilla Frosting Recipe
With a few simple ingredients this quick and easy 7 Minute Vanilla Frosting Recipe will make the perfect topping for cakes, pies, and other sweet treats.
Ingredients
- 1/3 cup hot water
- 2 cups confectioner’s sugar (powdered sugar)
- 2 large egg whites
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Create a simple syrup in a small saucepan by whisking together hot water and confectioner’s sugar; bring to a boil for 1 minute, whisk, and set aside.
- Add egg whites, cream of tartar and salt to a mixing bowl. Using an electric mixer beat at high speed, slowly streaming in hot simple syrup, and vanilla extract. Beat at high speed until preferred spreadable consistency is reached.
Tried and din’t work. Output was a sweet liquid not frosting. Poor recipe. No need for water. Water for frosting is a complete spoiler. Just need 1 1/2 egg whites and 1 1/2 cup sugar and vanilla essence 1 tea spoon. Just no need of hot water.Mix it all together and frosting is ready. Because of water everything liquefies.
It works for me as well as others who have made it successfully. I’m sorry you had trouble with it, Sumit.
I just made it & didn’t have an issue using the suggested amount of water~thankfully, came out fine.
I made this recipe and it is so easy and much healthier then the regular buttercream icing! I know why people are getting the parfumey taste and it is because the icing sugar is bad. I guess it gets old fast once air has reached it. I made it again with fresh icing surgar that had not been open and it was perfect! My go to recipe from now on! Thanks
Great tip, Jennifer! Thank you so much for sharing it.
Lovely recipe but mine came out very runny I checked everything and I can’t figure out why 🙁
I’m sorry to hear that, Poh. Of all the benefits of the virtual world, including free recipes at our fingertips, one of the downsides is not being able to cook side by side to see what may have gone wrong. Hopefully someone is working on a virtual cooking app right now. 😉
I never comment on recipes until I actually make them because they might look delicious in a picture be not be good! Just finished making the 7 Minute Frosting exactly as posted and it is wonderful! My husband wanted a strawberry shortccake cake for Fathers Day like his grandmother use to make . Well grandma told her family that she made it from scratch but I got wind that she used a box white frosting that I cannot find locally anymore. I found your post and decided to give it a try. My husband is so happy. White cake , sliced strawberries and mounds of fluffy heaven. I have pinned this and I know I will make it often, Thank you!
This frosting with Strawberry Shortcake sounds delightful, Chris. Happy Father’s Day indeed!
Question, just made the frosting and it turned out great, I was wondering if the frosting is sturdy enough for frosting flower decorations on the sides? So far the flowers are sliding down. I was hoping putting it in the fridge would help firm it up enough.
No, this type of frosting will not hold a shape for decorating like that.
The photos are lovely! I tried the frosting today, and seemed to have the issue of it being “runny”. It was not at all like frosting, but a glaze. The taste was great, though! I mixed for at least 15 minutes, but no fluff:(
Its been my experience that if the cream of tartar isnt frest the eggs wont fluff up
Hmmm … good to know, Pam. Thank you! Mine is fairly new and doesn’t expire for 2 more years so I’m not sure if that was my problem or not.
Hi, can you pour ganache over it as a layering effect?
It would probably deflate the frosting as it is very light. A slight drizzle may be better. Let me know if you try it. It would most definitely be delicious!
Made it, drained and squeezed sweet crushed pineapple, then mixed with the icing… OMG! Heavenly!!
Thank you!!!
Thank You Amy for the great recipes. My name is Barbara G. and I love hats too. You go girl
My son gets a cloud on his 12th birthday now that I have found this recipe. Thanks!
Don’t you whip up the egg whites before adding the syrup?
For this method I do not.
Just made it today 2/16. It turned out great. But I had to add more water to the syrup, as it crystallized while I was beating egg mixture. Otherwise wonderful. In the fridge waiting on company.
Hi there. This looks yummy. I was wondering if you let the simple syrup cool down before adding it to the egg whites mixture?
No, I stream in the syrup while it is still warm.
This was a great tasting recipe (I used a little bit less vanilla though) and it was super fluffy! Thanks!
I’m always uncomfortable eating eggs (egg whites) that are not cooked thoroughly.
Have not made this yet, but have ideas as to “runny” issue.
1. Be absolutely positive there is no remnant of oil or grease on mixing bowl or any utensils used.
2. No yolk whatsoever in eggwhites.
3. FRESH eggs. Tell by rubbing fingertips over surface of eggs. Fresh will feel chalky and look dull. Older eggs are shiny and smooth to the touch. In fact, the smoother or satiny the shell, the older the egg.
4. Be sure egg whites are room temperature before whipping.
Hi Amy I was wondering if the simple syrup is added when you start beating the egg whites or do you wait till they thicken up thank you
Can a sugar substitute like truvia be used in lieu of granulated sugar?
I’ve never made it using a sugar substitute so I do not know.
I just made this and it turned out lovely. Beautifully fluffy and delicious. THEN as it sat as the cake cooled, it became extremely salty. What happened? It was inedible.
Disregard my previous post. I think I added 2 teas of salt instead of vanilla. Omg, no wonder it was salty, lol! Oops…