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.
It came out beautiful, but I, too, have the “perfume” taste to mine as well. I tried squeezing in some lemon juice but it just tastes lemony with a hint of perfume. Lol I’m going to try a different brand of powdered sugar, perhaps. I wonder if it’s a cilantro sort of situation: to some it tastes delightful, to others it tastes like soap!
Don’t you need to beat the egg whites to a certain point before adding the simple syrup?
I just did it and it was amazingly easy. It took me about 9 mins to get stiff. Amy, I gonna use for tomorrow to frost my cupcake. Can put it in the fridge cover it with a clingwrap? Will i have any problem frosting it tmw?
I’m so sorry for the delayed reply. I am just now seeing this. I would not recommend covering with plastic wrap as the frosting will stick to it.
Just made this. Turned out great! Used strawberry extract instead of vanilla for my blood orange cake – delicious! Thanks for the recipe.
I am 90 years old and I have made a lot of cakes , This is the best frosting I ever made love it. I still bake a lot
And this will be my #1 frosting. Thank you. PS my 72 year old son eats what is left over with a spoon.
Thank YOU, Jackie! I think your son has a good idea. 😉
Wow. This frosting is great. Very fluffy. And two egg whites sure make a lot. Love it. I use the fluff in my hot cocoa too. Probably be good on lemon meringue pie too. Thanks for sharing the recipe.
Hello,
Is there any recipe for a chocolate version? Thank you in advance.
How long is the frosting good for and can I leave it outside of the refrigerator??
What if you cant have salt or dont have salt at all, what do you do?
I looked at several recipes for 7 minute frosting. Several are made over a double boiler and others call for slowly pouring the hot sugar water into the egg whites while beating. Is one method better than the other? What about putting the egg whites in the double boiler and adding the hot sugar water, then cooking and beating over heat?
I would love to figure out what went wrong. I used topnotch ingredients (fresh eggs, real Vanilla, Domino sugar) and it fluffed up beautifully but tasted terrible. The consistency was amazing but the taste was awful and I can’t figure out why. I scrapped that batch and redid the whole thing and same result. There was a slight perfumey flavor but no sweetness or anything that you would want to eat.
Wow this recipe really delivers. I was out of powdered sugar so made some by grinding granulated sugar 2 cups with 2 tablespoons cornstarch. It still produced a fluffy frosting. Reaaly good. Thanks for the recipe..
Okay so I must be crazy! It’s not possible to dissolve 2 cups of powdered suger into 1/3 cup of hot water. What am I missing? I’ve never made simple syrup before. It just turns out all lumpy and dry. Help!!
Hi Amy,
I don’t have cream of tartar so is it skippable? or can it be replaced with something else?
According to Cooking Light,”For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar.” https://www.cookinglight.com/eating-smart/smart-choices/substitute-for-cream-of-tartar
How long does it normally take for the icing to start thickening and peaking?
I wonder if a bit of butter could be added at end of cooking 7-minute icing??? And can cocoa be added?
How long can this frosting stay out?
I would recommend refrigerating it after one day.
To stabilize egg whites. Adding a small amount of cream of tartar helps to speed up the formation of air bubbles when whipping egg whites—and stabilises them so they’re unlikely to collapse from over-whipping. This is why cream of tartar is often in the recipe for airy desserts such as angel food cake, meringue pie, and macaron cookies. About 1/8 of a teaspoon of cream of tartar per egg will produce the desired effect.
https://www.masterclass.com/articles/what-is-cream-of-tartar-learn-about-cream-of-tartar-and-culinary-uses-of-cream-of-tartar
Every ingredient and process in baking/cooking has a purpose to achieve some kind of taste or texture, and baking soda is no different. Baking soda (aka sodium bicarbonate, NaHCO3) acts as a leavening agent via an acid-base reaction. What does this mean? Basically, it makes things fluffy through reaction with another acidic ingredient, like applesauce, buttermilk, honey, brown sugar, cream of tartar, lemon juice, vinegar, and chocolate. You basic acid typically tastes sour and can donate a H+ hydrogen ion. In this instance, your base is the baking soda. When you react baking soda with something of acid, you make CO2 carbon dioxide gas, which is what is responsible for making things fluffy. The chemical reaction for this is below.
NaHCO3 + H+ → Na+ + CO2 + H2O
http://scienceline.ucsb.edu/getkey.php?key=4894
(The same with too much cream of tartar. You end up with a sour, soapy tasting product.)