Seven Minute Frosting

This frosting is boiled and beaten into egg whites until it’s so ligfht and fluffy that you would think you’re scooping marshmallow cream out of a jar! YUM! I used it for filling cupcakes, but it can also be used as a decorative frosting, or cake filling. It can be flavoured with any extract and tastes great as caramel flavoured filling as well. I used it recently to fill these chocolate cupcakes. 


  • 1/3 cup water
  • 1 tbsp light corn syrup
  • 1 cup granulated sugar
  • 1/8 tsp salt
  • 2 egg whites
  • 1 tsp vanilla
  • 2 tbsp icing sugar


  1. Crack 2 eggs and place the egg whites into an electric mixing bowl, discard the yolks or save them for a different use.
  2. Place the water, corn syrup, sugar and salt into a small pot and stir the ingredients together until well blended. On a medium/high heat, allow the mixture to boil until it’s at a soft ball stage – when you dip a spoon in and then hold it up and it drips a long thread of sugar. Immediately after it reaches this stage, remove it from the heat and pour the mixture into a small cup or bowl (heat proof).  If you leave it in the hot pan, it will continue cooking, and then burn. The mixture should not go over a temperature of approximately 240° but it’s usually ready at about 230°.
  3. *NOTE:  Right before the sugar reaches the correct temperature and consistency, start beating your egg whites in a clean, heat proof bowl until frothy.
  4. Pour the hot sugar/syrup very slowly into the beaten egg whites, and continue beating on high speed, scraping the sides of the bowl so that the sugar doesn’t harden on the bowl. Continue beating until the mixture is very fluffy. 
  5. Add 1 teaspoon of vanilla extract and 2 tablespoons of icing sugar and beat until blended.




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