Seven Minute Frosting

This frosting goes so well on chocolate cake. I have it on an old hand written recipe card, but it is in the Mennonite Treasury too. For a short cut use your favorite dark chocolate cake mix or pull out your favorite chocolate scratch cake recipe.
1 egg white
1/8 tsp cream of tarter
1/3 cup boiling water
1 scant cup white sugar
pinch of salt
1 tsp vanilla
Place sugar, salt, cream of tarter, and boiling water in the top of a double boiler. Have the egg white in a small bowl ready to add. Begin beating the water mixture and immediately pour the egg white into the hot mixture. Using an electric hand mixer continue beating. (for up to 7 minutes.)The mixture will be very white and become thick and smooth. (like a cloud) To test cut into the frosting with a knife, and it should retain a clean cut. Remove from double boiler and beat in vanilla. **you can use a rounded tsp of instant coffee for flavoring instead of the vanilla**
Immediately frost completely cooled cake. I like to 'peak' the frosting with the back of a spoon instead of smoothing it out. This frosting looks really nice mounded high on cupcakes too.


  1. Haven't made this frosting in a very long time, it is great with chocolate cake..

  2. Hey...this is a regular in my house as it was one my mom taught us all to make. Thanks for the post Kathleen.

  3. Woah, I wonder how many times you've made this in your home eh? You have certainly perfected the frosting.

  4. oh if i could just dip my finger through the screen and have a lick=}

  5. I think this frosting tastes like marshmallow fluff!! My grandmother used this recipe for coconut cake - my Mom's favorite!

  6. I just wanted to find out if that is the correct amount on the egg whites or not. I want to make it today and wanted it to turn out perfect. Thanks to anyone that can reply now.

    1. Hi Judy, Yes it is only 1 egg white....a large egg. I know it does not sound right but I'm sure you will have great success. Let me know.
      Happy baking. Kathy

  7. Hi after you make the frosting and frost the cake with it, does the cake have to be refrigerated?