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Seven-Minute Frosting

This is one of our tried-and-true favorites: You can't go wrong.

  • Yield: Makes about 8 cups
Seven-Minute Frosting

Source: The Martha Stewart Show, April 2006

Ingredients

  • 1 1/2 cups sugar
  • 2 tablespoons light corn syrup
  • 6 large egg whites
  • 1 teaspoon pure vanilla extract

Directions

  1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.

  2. Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.

Reviews (12)

  • djerez 21 Apr, 2014

    Made it.....came out perfect!

  • Amanda Best 26 Mar, 2013

    Wow so good and not nearly as hard as some people said. Just get the temp of the syrup right and your golden,

    Make sure you have a thermometer

  • Chauda 13 Mar, 2013

    My mom used to make me chocolate cake with 7 minute frosting for my birthday. I thought I'd try to recreate it this year. I looked at this and several other recipes online but came back to Martha's. The instructions were great and easy but I found the final consistency to be too "eggy" almost like a meringue rather than the frosting I remember my mom making. I might try it again with less egg whites.

  • Cledith Kishpaugh 22 Jan, 2013

    This is awesome.!! I love the frosting so much.! Thanks.!

  • gingerbumblebee 16 Jan, 2013

    I tried this recipe yesterday and I must say I wasn't that thrilled. I have made a version of this before, but I only got a thermometer for Christmas, so looked here for some advice about how hot the mix should be. As I was doing it I felt that 160 is just too high. I would have stopped around 110 normally and I was really worried about the egg cooking. When I whisked it up the texture of the meringue was not smooth and silky like I was hoping, and not at all shiny like in the past.

  • Saundra Wellhofer 28 Aug, 2012

    I have sent this receipt to my daughter-in-law for the baby's birthday cake....should be wonderful! I plan to use it too. Saundra Wellhofer, Aiken, SC PS: I had an old receipt but have misplaced it....I am sure this one will be much better!

  • Marion Anderson 2 Jun, 2012

    i love this i made it for my black berry jam cake for church and it was so good everyone loved it and i love it and will make it again. thank you so much for this!

  • LisandraM 31 Jan, 2012

    PS- You can make meringue cookies w/ leftovers. 325 for 25-30 min rotatate 1/2 way.

  • LisandraM 31 Jan, 2012

    I didn't make the cake but I did make the 7 minute frosting and it was devine! I've never attempted this frosting before and it's easily the most beautiful and I love the meringue taste- light, fluffy and not too sweet.
    What may have helped me was I used room temp eggs, which I hear helps with volume. I even used 1 less egg white because I was short and a 1/4 less sugar. I beat until it reached 140 degrees, which felt like longer than 2 min. Also used only 1/2 tsp vanilla.

  • AshleyKChicago 7 Jul, 2011

    This cake was very good. The lemon filling was perfect for summertime. I opted to use a butter cream frosting instead of the 7 minute frosting, and they paired nicely.

  • mrsaws 11 Dec, 2010

    I made the frosting twice and it would not whip up and thicken but the cake and filling were great. so I would only give it 3 stars. who has a stand mixer? no one I know. mr_saws@yahoo.com

  • Swedishcook 12 Jan, 2009

    This frosting works out beautifully but only looks nice one day on the cake. The day after making it the surface had many small dots, as popped air bubbles,. It started melting into the cake and made it very soggy. Nice start but a poor finish. I did follow the recipe - so I wonder if maybe the conditions in which I kept the cake (cake plate and glass dome) did not provide a too humid environment.

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