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Seven-Minute Frosting

This recipe for seven-minute frosting should be used when making Lemon Meringue Cupcakes.

  • Yield: Makes about 8 cups
Seven-Minute Frosting

Source: Martha Stewart Living, February 2009


  • 1 1/2 cups plus 2 tablespoons sugar
  • 2/3 cup water
  • 2 tablespoons light corn syrup
  • 6 large egg whites, room temperature


  1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.

  2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.

  3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

Reviews (14)

  • khmommy9 29 Jun, 2013

    I have made this recipe before and think it is wonderful. However, tonight I followed the directions to a T and it was soupy. After putting in the syrup it seemed to just fall apart. Wish there was a quick fix on this recipe so that you did not have to start over or add powdered sugar to fix it.

  • kimntom 8 Jun, 2013

    I made the 7 min frosting it is wonderful and very easy...took a torched and carmalized the edges and it looked beautiful..follow directions they are spot on. It makes a lot of frosting ..easly will frost 24 cupcakes.

  • patrykarine 1 Apr, 2013

    This frosting is great ! I found it tasted good (I hate the ones made with confectioner's sugar) and it looks chic on desserts. I did not have a candy thermometer and I was still able to make it to perfection. I don't think it's meant to stay in a bowl in a fridge; I tried it and it was still good to taste the next day but it doesn't keep the same glossy look if you try to put it on a dessert. Frost your desserts immediately after it's done, they still look great 12 hours later.

  • bossraines 22 Jan, 2013

    Can you please tell me if the corn syrup is needed in this frosting, and whether or not it can be omitted?

  • okielora 6 Jul, 2012

    HELP! Daughter and I tried to make this recipe, everything seemed fine but when we mixed the syrup with the egg white mixture all we got was soup and it has not changed no matter how long we beat it. What did we do wrong? Egg whites beat to stiff peaks, cooked sugar mixture to 230 (well my meat thermometer read past 220), but 20 minutes of mixing later still soup!

  • sasha fairie 21 Oct, 2015

    When beating egg whites, you have to be careful to not over-beat them. Continuing to beat them will have the opposite effect because the proteins in the eggs that help hold the shape get broken down and there's no way to rebuild them. Baking is part science, and part love. In the future, go by the speed that makes sense; not what the instructions on the mixer says. In other words, medium-low might act more like medium, low like medium, etc. Working with egg whites just takes practice.

  • hana6982 4 Mar, 2012

    Also, it will definitely hold up without refrigeration overnight but serve them as fresh as possible.

  • hana6982 4 Mar, 2012

    This recipe is AMAZING! BUT you have to do it right and it can get a little tricky. It definitely took me longer than 7 minutes (I think the name of the recipe is a bit deceiving, its not fast or easy in my opinion). You absolutely must use a candy thermometer (I tried without and failed miserably the first time) and make sure to whip those whites until peaks form without folding over before adding the sugar and keep whipping until it reaches room temp like the recipe instructs. Good luck!

  • MrsMika 5 Mar, 2011

    I don't know why they don't just give you the Italian buttercream recipe. Here's how to fix your egg separating problem. While the egg whites and syrup are whipping and slightly cooler, slowly throw in 1 1/2 cup softened butter. Let it whip till cool (even refrigerate it if it's still too soft) like the recipe says and it's good to go. Refrigerate it, leave it at room temp, it won't separate. If you refrigerate it, you have to whip it again to soften it up but it's the best kind of icing.

  • ejchristian86 22 Feb, 2011

    When refrigerated, the whipped egg whites break down and go back to being liquid, and there doesn't seem to be any way to get it back to fluffy. The same thing happened once when I made the Swiss meringue buttercream the night before I needed it - the recipe said it could be refrigerated overnight, but clearly that is not the case. This frosting, however, shouldn't need to be refrigerated because the hot sugar syrup cooks the egg whites, reducing the potential for spoilage.

  • mrsbrigittejunga 12 Feb, 2011

    Crap. I made it. It seemed fine. I put it in the fridge, and when I brought it out to re-mix it, it was soup. Fail. Epic fail.

  • Carol49 5 Jan, 2011

    Try this link...Fluffy Seven Minute Frosting with sugar and not corn syrup.

  • iHateCorn 1 Nov, 2010

    I am highly allergic to corn. Does anyone know a good substitute for corn syrup that would work in this recipe?

  • chrissy222 13 Jul, 2010

    does this frosting shrink or evaporate when put in the fridge?

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