This classic 7-Minute Frosting is a light, fluffy, and glossy meringue-style icing. It is made by whipping egg whites while gradually streaming in hot sugar syrup, a process that cooks the egg whites and creates a stable, marshmallow-like topping.

How To Make 7-Minute Frosting:

1. Step 1: Mix Sugar Mixture: In a medium-sized saucepan, combine the granulated sugar, cold water, and cream of tartar. Stir the mixture over medium heat until the sugar dissolves completely and the mixture comes to a gentle boil.
2. Step 2: Cook Sugar Mixture: Once the mixture starts boiling, stop stirring and let it cook. Use a candy thermometer to monitor the temperature, and cook until it reaches 240∘F(115∘C) (soft-ball stage). This should take approximately 5-7 minutes.
3. Step 3: Beat Egg Whites: While the sugar mixture is cooking, place the egg whites in a large mixing bowl. Using an electric mixer, beat the egg whites on high speed until stiff peaks form.
4. Step 4: Combine Mixtures: Once the sugar mixture reaches 240∘F, remove it from the heat. With the mixer running on high speed, slowly and carefully pour the hot sugar mixture into the bowl with the beaten egg whites. Continue beating the mixture while adding the sugar mixture gradually.
5. Step 5: Beat Until Thick: After all the sugar mixture has been added, continue beating the frosting on high speed for about 7 minutes. The frosting should become thick, glossy, and hold its shape.
6. Step 6: Add Vanilla: Once the frosting is thick and glossy, add the vanilla extract to the bowl. Beat the mixture for an additional 30 seconds to ensure the vanilla is fully incorporated.
7. Step 7: Use Immediately: The 7-Minute Frosting is ready! Spread or pipe it onto your cake or cupcakes immediately for best results.