- Dish type
- Cake decorating
This light and gorgeous icing is perfect for a lighter cake, when you don't want all the richness of a butter-based icing.
62 people made this
- 2 egg whites
- 175g caster sugar
- 5 tablespoons golden syrup
- 2 tablespoons water
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Combine the egg whites, sugar, golden syrup, water, cream of tartar and salt in the top of a double boiler over water that is at a hard boil. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your favourite flavouring and keep beating until it is thick enough to spread easily.
How to ice a cake video
Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!
Watch our How to make meringues video for a foolproof, step-by-step guide to making perfect meringues!
Reviews & ratingsAverage global rating:(45)
Reviews in English (38)
great recipe, easy, the longer you beat it the stiffer it gets. Very sweet, I was thinking you could probably add lemon juice so it would not be quite so sweet.-29 Mar 2013
This icing tasted pretty good - warning! Spread the icing as soon as you make it, because it really firmsup. Any attempt to soften it will ruin it. It only took 3 seconds of heat to turn the whoe batch into liquid.-27 Jun 2004
by confectionary concoctions
This is the most incredible frosing I have ever tasted! I am a huge fan of merangue, so this is a real hit. My whole family LOVED it. My 16 year old brother who doesn't cook, wanted me to show him how to make it so he can whip up a batch in case I'm not around. Whoever came up with this is brilliant!!!-31 May 2008
Perfect Swiss Meringue Buttercream
Made from 5 ingredients, this is perfect Swiss meringue buttercream. Written in easy terms with in-depth instructions and troubleshooting tips, this post teaches you how to make the best meringue buttercream even if you’ve failed before or if it’s your first try. This frosting is creamy, silky smooth, holds its shape beautifully, and the best part– and why everyone loves it– is that it’s not extra sweet like traditional American vanilla buttercream.
Do you want to master Swiss Meringue Buttercream (SMBC) but are too nervous to try it? I get it, the thought of making meringue as the base of a frosting sounds complicated, timely, and intimidating. Let me break down that barrier for you– this recipe is where you start.
7 Minute Frosting Recipe
This meringue-like frosting will practically melt in your mouth and it takes less than 10 minutes to make. Vanilla 14 cup Karo Syrup-Corn Syrup 18 tsp.
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In the top of a double boiler combine the sugar water egg whites corn syrup cream of tartar and the pinch of salt.
7 minute frosting recipe. Michelle March 31 2018 944 pm Reply. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Supplies for 7 Minute Frosting.
Remove from heat and stir in vanilla. How do you make 7 minute frosting. Im making a bunny cake and it calls for 55 cups of icing.
Beat until mixed well. 2 12 cups sugar 3 egg whites 12 cup water 1 tsp. Fills and frosts 2 layer cake 8 or 9 inch.
This frosting is great for making spikes peaks or for getting a cake that looks homemade because the icing can get very stiff and will hold a peak or a knife swirl. Im looking forward to making your 7 minute icing recipe. Youll need these ingredients plus a pinch of salt.
7 Minute Frosting is light and fluffy and has the perfect bright white color. Begin by placing the water in a small sauce pan. Its called 7-minute frosting because thats how long you need to cookwhip it.
Hi Bea It yields 25 cups check the yield box in the recipe. This frosting is made over the stovetop so youll need either a double boiler or a heat safe glass bowl that can sit on top of a saucepan. Add the sugar but dont stir it.
Beat with an electric mixer at low speed for 30 seconds then set the pan over but not. Put egg whites sugar water and syrup in top of double boiler. Place over rapidly boiling water.
Seven Minute Frosting Recipe. Place over medium low heat and beat with an electric hand mixer constantly for 5-7 minutes or until icing is fluffy and stiff peaks form when beaters are removed. Youll boil water in the bottom pan and whip the frosting.
Im curious if I have to double it for my purposes. You cook the egg whites and sugar and whip them up. How much will your recipe make.
We love recipes that honor how grandma used to make them and 7 minute frosting is one such recipe. Place the sauce pan with the water and sugar on Medium-High heat on your stove top. I just swirled it around a time or two as I moved it over to the stove.
Seven-minute frosting or boiled frosting is basically a Swiss meringue.
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Fluffy White Buttercream Frosting
This rich, creamy frosting is lovely swirled atop a cake or cupcakes.
- 3/4 cup (149g) granulated sugar
- 1/4 teaspoon salt (if you use unsalted butter)
- 1/2 cup (113g) boiling water
- 1/4 cup (28g) meringue powder
- 1 tablespoon (14g) vanilla extract
- 4 cups (454g) sifted confectioners' sugar or glazing sugar
- 32 tablespoons (454g) unsalted butter or 2 cups (369g) vegetable shortening, or a combination of both, softened*
Dissolve the sugar (and salt, if you're using it) in the boiling water, and cool to room temperature.
Use a mixer on low speed to beat in the meringue powder, until the powder is dissolved and the mixture is foamy.
Increase the speed and beat until soft peaks form.
Beat in the vanilla, then the confectioners' or glazing sugar.
Add the soft butter or shortening a few tablespoons at a time, beating well after each addition. Frost cake immediately or store buttercream at room temperature, covered, for a few hours before using.
Tips from our Bakers
If you want to use fresh egg whites instead of meringue powder, you'll need 4 large whites, at room temperature, plus 1/2 teaspoon cream of tartar. Add the whites to the cooled water and sugar mixture beat the mixture until foamy, then add the cream of tartar and beat until soft peaks form, as directed. If you're using pasteurized egg whites from a carton, use 1/2 cup liquid whites. The cream of tartar is critical and may need to be increased to 3/4 teaspoon in order to create a stable meringue.
Fluffy Whipped Buttercream Frosting Recipe
In a medium bowl, use an electric mixer with a whisk attachment to whip butter at medium speed for 5 minutes or until soft and light in color.
Add the sugar, beating after each cup, and whip on low speed until fully combined. Frosting will appear dry. Add meringue powder and whip until combined.
Add vanilla, salt, and milk. Whip on medium speed for 10 minutes until frosting is very fluffy.
- Whipped buttercream should be used immediately. Storing in the refrigerator would make the butter firm up and lose that lovely whipped texture.
- This buttercream is softer than the traditional American style buttercream and can be used to pipe basic decorations like stars and shells. This frosting will also be great in a layer cake!
- To Flavor: Experiment with your favorite extracts a little at a time until you get the desired flavor.
- To Color: Use Icing Colors to brighten up your dessert!
How to make
See this list of steps to make Swiss meringue buttercream, and see the recipe below for the full instructions.
- Combine sugar and egg whites in a heatproof bowl.
- Set bowl over a pan of simmering water and whisk constantly.
- When sugar is dissolved, remove from heat.
- Whip the sugar mixture until cool, and then until stiff peaks form.
- Reduce speed and beat in butter, a little at a time.
- Add vanilla.
- Slowly mix to release air bubbles and use.
What is Suspiro?
To be more specific, suspiro is nothing else than "Italian Meringue [archived]", and bears some resemblance to Royal Icing. It is made with egg whites.
The resulting meringue has firm peaks, but a smooth texture, perfect for covering cakes and making elaborate decorations. Depending on the amount of sugar added, the suspiro will remain soft but with firm peaks, or will start to harden after a few hours.
In this recipe, I've incorporated some techniques that I've tested and yielded a meringue that is firm, and relatively easy to make.
Though I'm not sure why this technique was first used, adding boiling caramel to the egg whites has the fortunate side effect of decreasing the chance of salmonella contamination (how to safely handle eggs), a small but worrying possibility whenever we consume raw eggs. If you find pasteurized eggs where you live, I suggest you use those instead.
If you're looking for an easier alternative to suspiro, you can use powdered royal icing (Amazon affiliate link), just follow the instructions in the package.
The amount of suspiro this recipe yield is enough to cover a one-pound cake, double the half-pound cake in our recipe, and enough to add rosettes and decoration. Halve the recipe for the cake in our blog.
What You Will Need for Wilton Buttercream Recipe
- 3/4 teaspoon no-color almond extract
- 1/4 cup Meringue Powder
- 1/2 teaspoon no-color butter flavor
- 3/4 teaspoon Clear Imitation Vanilla Extract
- 2/3 cup + 3 tablespoons water, (divided)
- 12 cups sifted confectioners’ sugar, (divided)
- 1 1/4 cups solid vegetable shortening
- 3 tablespoons light corn syrup
- 3/4 teaspoon salt
To prepare this frosting you will need a large bowl and an electric mixer.
Royal Icing (Using Meringue Powder)
Royal Icing is a very simple icing made of egg whites or meringue powder, powdered sugar and water. It is desirable for cookie decorators because it hardens quickly.
You whip it with a whisk and it becomes voluminous and fluffy. You can adjust the texture by adding more or less water depending on how you want to use it.
For piping designs on ginger bread cookies – I like it a little thicker, kind of like the texture of ketchup. For flowing or covering the surface of a cookie, you want it a little thinner so it flows.
I’m sure you’ve seen videos of those fancy cookie designs on social media where they outline the cookie with a thicker royal icing then “flood fill” the inside with a thinner royal icing.
I like to use meringue powder instead of raw egg whites, so I don’t have to worry about food safety issues. You can buy meringue powder or dried egg whites in the baking section of grocery and craft stores. I can often find the Wilton brand in stores. You can also order online.
What Does Royal Icing Taste Like?
Since the only ingredients are meringue powder (basically dried egg whites), powdered sugar and water. It tastes very sweet/sugary and almost a tiny bit tangy.
Personally I prefer the taste of other cookie icing and frostings (even-though they tend to “smush”) – so I tend to use royal icing for gingerbread houses and cookie displays. If I use on a cookie I’m eating, I generally just add some cute details – but that’s just me!
Great American Cookie Icing Recipe: Why Meringue Powder?
We need a frosting that will hold its shape, thus making it stable. If not, no one will be able to read the sweet message you piped for your loved one easily. This is why we need meringue powder.
Even though they are other options available, meringue is the best one in this case. It will ensure a more durable and harder icing, as explained by Our Everyday Life .
Try making a cookie cake for your next event with this icing and share it with us! We would love to see how creative you can get with your piping and decorations.