I call this “frosting” because it is on the thicker side. It holds well enough to make fun designs! It does get a little gooey if left overnight, so this is best made and eaten fresh. Makes enough to coat a cake, and enough for 12 cupcakes (such as these Pistachio Cupcakes). Scale accordingly.

7-minute Frosting

Prep Time10 minutes
Total Time10 minutes
Servings: 1 large cake or 12 cupcakes


  • 1 double boiler (or pot and bowl for a makeshift)
  • 1 additional bowl to transfer frosting into
  • electric beater


  • 4 egg whites
  • 100 grams granulated sugar
  • 1 tsp vanilla extract
  • (optional) food coloring


  • Place one bowl on a pot of boiling water on the stove (or use a double boiler). Add the egg whites and start whipping with the beaters. Add the granulated sugar.
  • When the sugar looks dissolved and the egg whites have started to thicken, turn off the stove and transfer the mixture into another metal bowl. Continue whipping until there are stiff peaks (this might take 5 minutes, but have faith!).
  • Add the vanilla and give one more beat.
  • Make sure the cake or cupcakes are cooled before piping on this icing.
  • Cool slightly, until spreadable, in the fridge if needed. Make sure to whip it again right before using so that it is at its stiffest!


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