Sunday, January 14, 2018

7 Minute Frosting

I have a confession to make.  I really don't care for Buttercream frosting.
It's so sickly sweet to me, that I tend to scrape off the frosting when I eat cake.  Especially the stuff they put on commercial cake.  All I can taste is the sugar and the shortening.  *Shudder*

But I do like touch of sweetness on top of a cake and over the years I've found a few kinds of frostings that I do like.
I make a "Faux Buttercream" I used to call it my Best Ever Frosting but it turns out this frosting is known by lots of other names as well- Cloudburst Frosting, Roux Frosting, Heritage Frosting and Mock Buttercream- and now that we've gotten all the other names out of the way, let me just say I can eat it by the spoonful, but I usually leave enough to put on the cake.
One of my all time favorites is 7 Minute frosting.   I used to make this once a year when my daughter and I made Gingerbread houses at Christmas.  It makes great 'snow'. I miss those years and the fun we had.
At least I had fun.  
Both my daughter and granddaughter are a little old to make gingerbread houses.  However, if they're up for it, I'm game.
If not, I think next year I'll make one just for fun and for me.

I made some of this frosting for a chocolate cake last week, after a chance remark from a friend.  She'd mentioned how much she liked her former mother in law's chocolate cake with the 7 Minute Frosting on top.
I'd already planned on making a chocolate cake, for the Legion cake raffle and I love the combination of chocolate cake and 7 minute frosting anyways. so it was set.
One little teensy hint here.
It's actually a BIG hint.  You beat this in a bowl over a pot of simmering water, but you should not let the bowl touch the water, otherwise you get little sugar crystals in the frosting.
Here is the whisked together sugar, water, cream of tarter and egg whites, just as I begin to beat them.

Use a timer, this only takes 7 minutes to come together.  Really, 7 minutes.  You can tell it's ready when you can form small peaks with the frosting and it holds it's shape.

This recipes makes enough for a two layer cake.
But my Chocolate Cake recipe makes three layers, so I had to make a half recipe frosting to finish it off.  As you can see, there's patches of chocolate showing through.
So I whipped up a half batch of frosting, finished off the cake and had enough left to pipe some rosettes on top. 
This frosting is remarkably stable once it's finished.

Yield: Enough to frost a 2 layer cake

7 Minute Frosting

prep time: 2 MINScook time: 7 MINStotal time: 9 mins
This simple old-fashioned frosting is light, airy and tastes wonderful. It even tastes great on a cake.


2 egg whites lightly beaten
1 1/2 cups sugar
1/3 cup water
1/4 tsp. Cream of tarter (or 1 tablespoon corn syrup)
1/8 tsp. Salt
1 teaspoon vanilla extract


Mix together the egg whites, sugar, salt, cream of tarter and water in a heat proof bowl, or the top of a double boiler. 
Heat the water in the bottom of a double boiler to boiling and place the top of the double boiler over it, making sure that it is not touching the water. 
Using a hand held mixer, whisk the egg white mixture together at high speed for 7 minutes. It will become light and white and fluffing. At the end of the 7 minutes, add the vanilla extract and mix in with spatula.
Take off the heat and frost the cake.  Make sure you don't taste too much, you want to leave some for the cake.  Don't ask me how I know this, sigh.
Created using The Recipes Generator

My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Hi Sid,
    This is one of my all time favorite Frosting. I remember sitting and waiting on the beater when my Mother would make this frosting, it is the best! Thanks so much for sharing your post with us at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

    1. Mine too. It's almost magical the way it comes together.


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