Seven Minute Frosting

There’s something so comforting about good old vintage recipes, isn’t there? This one’s a classic, so elegant and with an almost other-worldly feeling.


  • 2 egg whites
  • 300g / 1 1/2 cups white sugar
  • 2 tsp light corn syrup
  • 80ml / 1/3 cup cold water
  • dash of salt
  • 1 tsp vanilla
  1. Place all ingredients except vanilla in top of double boiler (not over heat); beat 1 minute with electric whisk.
  2. Place over – but not touching – boiling water and cook, beating constantly for about 7 minutes until stiff peaks form. Be careful not to overcook!
  3. Remove from boiling water, add vanilla and beat again until of spreading consistency.
  4. Once your cake, muffins or cookies of choice have completely cooled, you may use this beauty to frost them. It hardens after a bit, giving it a very satisfying light crunch.


  • I like to frost Devil’s Food Cake with this beautiful frosting. I love the contrast between the very dark chocolatey cake with this luminous white frosting.
  • The thinner the layer of frosting, the quicker it will set and harden.