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Fluffy White Frosting

For a heavenly light and fluffy frosting, you can't top this cooked version. You'll definitely want to lick the beaters after whipping up this modern variation of the classic seven-minute frosting. —Georgia Bohmann, West Allis, Wisconsin
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 cups


  • 4 large egg whites
  • 1-1/3 cups sugar
  • 1 tablespoon water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract


  • In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, about 3-5 minutes.
  • Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Use immediately. Store frosted cake, uncovered, in refrigerator.
Nutrition Facts
2 tablespoons: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 0 protein.

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  • keverwann
    Feb 11, 2021

    This recipe (same name, description, and submitter) is included in the Taste of Home cookbook, but with different measurements of ingredients, and in different ratios. That is incredibly annoying. The cookbook recipe doesn't work at all - tried twice, following instructions to the T. Not sure about these ingredient amounts and ratios.

  • Deanna
    Jan 31, 2021

    I followed instructions to a T and the thermometer never got up to 160degrees, actually never got up to 150. I was working with it for more than 1/2 hour. So I finally took it off the stove and put the bowl on my kitchen aid stand and just decided to beat it .... turned into a goopy mess. Very frustrating. I would not rate this as fool proof. Would like to know what went wrong.

  • nightskystar
    Oct 26, 2020

    this is the recipe i use at my bakery for Royal Frosting, only i use powdered meringue which negates the need for the heating. excellent recip!!

  • DeliciouslyResourceful_Gina
    Nov 6, 2017

    Delicious! We forgot the vanilla and it was still great. We used it to frost TOH Best Angel Food Cake.

  • cutestute
    Jul 27, 2014

    This was a standard 7-minute frosting, made with a different technique. Instead of making the sugar syrup separate it?s made all at once with the eggs. It was simple and fool-proof. For the reviews commenting on it taking longer than 7 minutes, the title only refers to how long you beat it, not the total time. Cream of tarter is a BASIC spice, it?s at every store, even Wal-Mart. As for consistency it?s super easy to work with, and tastes like meringue.

  • Hannah_13_
    Nov 4, 2013

    I thought the recipe was very good the only thing I didn't like was that it included cream of tartar which is almost impossible to find but after that I thought it was great as it gives you everything you need.

  • JessBella6
    Sep 8, 2013

    The almond flavor was nice but I didn't care for the consistency

  • bdowg304
    May 24, 2013

    this was a great recipe...we found ourselves taking spoonfuls from the fridge! Overall, i would recommend this for anyone!

  • Babyblue14
    May 5, 2013

    These directions are very confusing and do not fit the title: 7 minute frosting- it's 14 minutes by my count. So it says mix the ingredients then keep mixing while cooking for 8 minutes then beat some more off the heat for 7 minutes this seems wrong to me. I tried this and had quite a few problems. First the frosting is a version of a meringue frosting and it takes like marshmallow creme, could have just bought that.So I believe the frosting is supposed to say mix the ingredients together with a whisk. Then whisk the frosting for seven minutes on low heat.Of course this only works if your egg whites fluff up which mine didn't. Some tips from online and my experience. Do not let ANY yolk into your white throw it out if you do- I hate wasting food but the egg whites do not whip if you keep it in. Next do not use a plastic bowl-glass or metal. Make sure the bowl is clean and your eggs are room temp. Mine were ruined because I had some yolk that got mixed in- another recommendation crack and separate the egg as soon as you take it out of the fridge then bring to room temp.Also with this recipe it is recommended to not refrigerate and to use immediately, also second day does not taste good.I was very frustrated both by the directions and my results, italian meringue frosting sounds easier than this. To the person below, you can use any acid lemon juice works, instead of cream of tartar.

  • irishlepp13
    Apr 8, 2013

    I have been looking for a recipe like this and it sounds amazing! I will be making it tomorrow. One question. can you make this without cream of tartar? as I do not have it. Thanks