Old-Fashioned 7 Minute Frosting
A classic vintage meringue frosting that's light as a cloud with beautiful marshmallow sweetness - perfect for cakes and cupcakes.
Equipment
Ingredients
Frosting
granulated sugar (granulated)
200 g
egg whites (room temperature)
2 piece
water (room temperature)
60 ml
cream of tartar (powder)
0.5 tsp
vanilla extract (liquid)
5 ml
salt (fine)
1 pinch
Instructions
Prepare the double boiler setup
Set up a heat-safe bowl over a pot of simmering water to create a gentle steam bath.
Combine ingredients
Add the sugar, egg whites, water, cream of tartar, and salt to the bowl.
Beat the mixture
Beat continuously with a hand mixer for 7 minutes until stiff, glossy peaks form.
Add vanilla and finish
Remove from heat and beat in the vanilla extract until fully incorporated.
Apply frosting immediately
Use immediately while the frosting is still warm and glossy. Spread generously over cake or cupcakes.
Original recipe
Storage
This frosting is best used immediately. It will firm up as it cools and may weep if stored too long.
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