The Vintage 7 Minute Frosting Recipe that Tastes Like Marshmallows (2024)

FAQs

Do you need to refrigerate 7 minute frosting? ›

After seasoning and flavoring, use the frosting right away and serve the cake as soon as you can. Seven-minute frosting's advantage is that it's fast, not long-lasting. It doesn't hold for much longer than 24 hours at cool room temperature. And no, refrigeration won't help.

Usually it is grainy from the sugar not dissolving into the butter properly. One easy fix is to re-whip the frosting, preferably with the paddle attachment, on medium speed until it becomes smoother. (You can let it go for quite a bit!)

This frosting is very similar to Swiss meringue, which is also cooked. The big difference is how they are cooked: Swiss meringue is cooked, then beaten off the heat while seven-minute frosting is beaten as it cooks on the heat.

With this light Fluffy White Frosting recipe, I pipe my swirls to the ceiling! I can't get enough of it, and it's just so pretty too! This fluffy seven minute frosting is not only perfect for cakes, but it's also perfect for cupcakes and high hat cupcakes too!

Undercooked egg whites will eventually soften and turn runny. Cooking egg whites to 160 degrees ensures that they hold their shape in icing.

Most types of frosting, including buttercream frosting, don't technically have to be refrigerated right away, so storing extra frosting at room temperature is a great option if you plan on using it within the next day or so.

Some recipes, like frosting, icing, caramel sauce, and syrups require cooking sugar down to a liquid form. During this process, the sugar can sometimes recrystallize, resulting in a grainy texture. Fortunately, cream of tartar can prevent this from happening by binding to the sugar crystals and keeping them tiny.

Add powdered sugar

If the frosting has not reached your desired thickness after chilling, add a few tablespoons of sifted powdered sugar to help your buttercream stiffen.

Too much whipping can leave air bubbles in your buttercream frosting. It's a minor problem and won't ruin the flavour or texture, but it may not look as pretty when it comes to decorating. Don't leave your buttercream frosting whipping forever and ever if you don't want air bubbles.

Swiss meringue buttercream is probably the most standard buttercream for pastry professionals. It is incredibly smooth, making it an extremely popular choice for icing cakes. Compared to American buttercream, it has a much stronger butter flavor, but is considerably less sweet.

What is the most delicious buttercream? ›

1. Swiss Meringue Buttercream. This is the Queen of Frosting. Imagine the melt-in-mouth texture of ice cream, just at room temperature.

SWISS MERINGUE BUTTERCREAM

Pros – It is soft, smooth and not too sweet. SM buttercream is arguably the best frosting in terms of cake decorating because it is the easiest way to get those smooth clean lines.

Italian Meringue Buttercream

This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.

Buttercream is usually easier to use for cake decorating. Cream cheese makes a delicious frosting but it is difficult to get it thick enough to hold its shape for things like roses or other complicated flowers. Especially in the heat, it's more likely to sag or run.

Before You Start

Attempting to spread frosting onto warm cake layers is a recipe for sloppy disaster. Chill your cake layers for at least 2 hours, or better, overnight. If you've made your frosting ahead, make sure it's at room temperature before you start.

At room temperature, cream cheese frosting only lasts two hours, which is why it needs to be refrigerated if you don't want to waste leftovers. Cream cheese frosting will usually last in the refrigerator for up to a week, which gives you plenty of time to use it on various baked goods.

Store-bought, canned frosting typically does not need to be refrigerated. Just as it's found in the store on the shelves out at room temperature, it can be left the same way at home.

You can keep buttercream frosting on the counter for about three days. Though it contains perishable ingredients, the high sugar content keeps it from going bad immediately. After about 72 hours, you'll need to refrigerate it.

Put your buttercream frosting in the fridge for up to 1 week. Food is often at its best when it's served fresh, but if circ*mstances dictate that you have to save your buttercream frosting for later, then the fridge is a good starting point.