Martha Stewart 7 Minute Frosting Recipe

This glossy, marshmallow-like Martha Stewart 7 Minute Frosting Recipe is made with egg whites, sugar, and vanilla, and ready in just about 15 minutes total. Watch as the translucent, foamy mixture suddenly transforms into opaque, billowy peaks that hold their shape against the whisk. I love how it turns simple pantry staples into an elegant, cloud-like topping for any layer cake.

The Secret To Getting It Right

I learned that the water in the bottom pot must simmer gently, not boil aggressively. If the water touches the bowl or gets too hot, the egg whites cook too fast and become grainy scrambled eggs instead of smooth frosting.

Another surprise was how quickly it sets once you take it off the heat. You really have to have your cake baked, cooled, and ready to frost immediately, or the frosting loses its spreadable consistency and becomes difficult to work with.

Martha Stewart 7 Minute Frosting Recipe Ingredients

• 1 1/2 cups granulated sugar
• 1/3 cup cold water
• 2 large egg whites, room temperature
• 2 teaspoons light corn syrup
• 1/4 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract

How To Make Martha Stewart 7 Minute Frosting Recipe

1. Prepare The Double Boiler: Fill a medium saucepan with about two inches of water and bring it to a gentle simmer over medium heat.
2. Combine Ingredients: In a large heatproof glass bowl that fits snugly over the saucepan, whisk together the sugar, cold water, egg whites, corn syrup, and cream of tartar until well combined.
3. Cook The Frosting: Place the bowl over the simmering water, ensuring the bottom does not touch the water, and beat with a hand mixer on high speed for exactly 7 minutes until stiff, glossy peaks form.
4. Finish Mixing: Remove the bowl from the heat, add the vanilla extract, and continue beating for another 2 to 3 minutes until the frosting cools slightly and holds very stiff peaks.

Recipe Tips

• Grease-Free Zone: Wipe your bowl and beaters with a little vinegar before starting; even a tiny drop of residual fat or yolk stops egg whites from whipping properly.
• Watch The Weather: Avoid making this recipe on very rainy or humid days, as the moisture in the air prevents the meringue from stiffening and drying correctly.
• Serve Immediately: This frosting sets quickly and develops a sugary crust, so you must frost your cake the moment the beating is finished.
• Use A Hand Mixer: While a stand mixer works, a hand mixer gives you better control over the double boiler setup and allows you to move around the bowl more easily.

What To Serve With This Frosting

This billowy frosting is the traditional partner for a classic coconut cake, where the sticky texture helps shredded coconut adhere perfectly. It also offers a stunning contrast to dark chocolate or Devil’s Food cake, creating a black-and-white look that balances the rich cocoa with airy sweetness.

How To Store

This frosting is best enjoyed the day it is made and does not refrigerate well, as it will deflate and become weepy. If you have leftovers on a cake, store it at room temperature under a cake dome for up to two days.

FAQs

• Why is my frosting grainy?
  Graininess usually happens if the sugar didn’t dissolve completely before the egg whites cooked, often due to insufficient whisking or too high heat.
• Is the egg white safe to eat?
  Yes, the egg whites are cooked over the double boiler to a temperature (around 160°F) that makes them safe to consume.
• Can I use a stand mixer?
  You can, but it is cumbersome to move a heavy stand mixer bowl to and from the stove; a hand mixer is much more practical for this method.
• Can I add food coloring?
  Yes, add gel food coloring during the final stage when you add the vanilla to keep the consistency stable.

Nutrition

• Calories: 75
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 10mg
• Total Carbohydrate: 19g
• Protein: 1g

Try More Recipes:

• Martha Stewart Fudge Recipe
• Martha Stewart Plum Upside Down Cake Recipe
• Martha Stewart Key Lime Bars Recipe