If you’re looking for a frosting that’s airy, glossy, and irresistibly marshmallow-like, this Old-Fashioned 7-Minute Frosting is the perfect choice. It has a light, fluffy texture that’s sweet but not overly heavy, making it an ideal topping for cakes, cupcakes, and even cookies. Unlike buttercream, this frosting is made without butter, relying on egg whites and sugar to create a silky, cloud-like consistency. It’s a classic recipe that has been beloved for generations—and for good reason!
Why You’ll Love This Recipe
✔ Tastes Like Marshmallow Cream – Soft, billowy, and sweet
✔ Perfect for Piping & Spreading – Holds its shape beautifully
✔ No Butter Needed – A lighter alternative to buttercream
✔ Simple Ingredients – Pantry staples come together effortlessly
✔ Classic & Nostalgic – A vintage frosting recipe that never goes out of style
Ingredients & Their Roles
Main Ingredients:
- 2 large egg whites – The foundation of the frosting, creating structure and volume
- ⅓ cup cold water – Helps dissolve the sugar and create a smooth texture
- 1 teaspoon vanilla extract – Adds warmth and depth of flavor
- 1 ½ cups granulated sugar – Sweetens the frosting and stabilizes the egg whites
Equipment You'll Need:
✔ Large bowl – Preferably glass or metal, as plastic can retain grease
✔ Electric mixer with whisk attachment – Essential for whipping air into the frosting
✔ Double boiler (or heatproof bowl over simmering water) – Prevents direct heat from scrambling the egg whites
Step-by-Step Instructions
1. Prepare Your Mixing Bowl
Before you begin, ensure your bowl and whisk are completely clean and grease-free. Even a small amount of grease can prevent the egg whites from whipping properly.
2. Combine the Ingredients
In the mixing bowl, whisk together the egg whites, cold water, and vanilla extract. This will help everything blend smoothly before applying heat.
3. Set Up a Double Boiler
Place the bowl over a saucepan of simmering (not boiling) water. Make sure the bottom of the bowl does not touch the water—you want gentle, indirect heat.
4. Whisk & Gradually Add Sugar
Begin whisking the mixture with an electric mixer on medium speed. Slowly add the sugar, one tablespoon at a time, ensuring it fully dissolves.
5. Beat Until Stiff Peaks Form (About 7 Minutes)
Increase the mixer speed to high and continue beating for about 7 minutes, or until the frosting is thick, glossy, and holds stiff peaks. When you lift the whisk, the peaks should stand upright without collapsing.
6. Cool Slightly & Use Immediately
Once the frosting reaches the right consistency, remove the bowl from the heat. Let it cool for a few minutes before spreading or piping onto your dessert.
Pro Tips for Perfect 7-Minute Frosting
✅ Use Room Temperature Egg Whites – They whip up more easily and create a better structure.
✅ Keep the Bowl Grease-Free – Even a trace of grease can prevent the frosting from whipping properly.
✅ Don't Let the Bowl Touch the Water – Direct heat can scramble the egg whites instead of aerating them.
✅ Whisk Constantly – This helps incorporate air, creating a light, fluffy texture.
✅ Add Sugar Gradually – Helps dissolve it completely and prevents graininess.
✅ Use Immediately – This frosting is best when fresh and doesn’t store well for long periods.
How to Use This Marshmallow-Like Frosting
✨ Classic Cakes – Perfect for angel food cake, chocolate cake, or coconut cake
✨ Cupcakes & Cookies – Adds a fluffy touch to vanilla, chocolate, or red velvet cupcakes
✨ Toasted Topping – Lightly torch the frosting for a toasted marshmallow effect
✨ Layered Desserts – Use it as a filling for layered cakes or sandwich cookies
Final Thoughts
This Old-Fashioned 7-Minute Frosting is the ultimate light, fluffy, and glossy topping that tastes just like marshmallow cream. It's easy to make with just a few ingredients and adds a beautiful, vintage charm to any dessert. Whether you're frosting a classic birthday cake or just want a homemade alternative to store-bought marshmallow fluff, this recipe is a must-try.
Make it once, and you’ll never go back to store-bought frosting again!