Seven Minute Frosting

I'm typically a buttercream frosting and buttercream frosting only kind of gal. But the 70's throwback, 7-minute frosting has its place for all us expats! If you've never had a 7-minute frosting, its a little like a marshmallow cream. It doesn't call for any butter, shortening or powdered sugar. Its not nearly as rich as a buttercream and much cheaper to make. My 9 year old makes it easily on his own, which is a lot of fun. It pipes nicely onto cupcakes; we have used it on dark chocolate cupcakes and a lemon cupcake with good results. You can just change out vanilla extract for another one if you want another flavor profile. Hope this will be something you can use! Enjoy!

Seven Minute Frosting
1 1/2 cups sugar
1/3 cup cold water
2 egg whites
1/4 tsp cream of tarter
1 tsp vanilla

In the top of a double boiler* combine sugar, water, egg whites, and cream of tarter. Beat with an electric mixer on low speed for 30 seconds. Place over pot of boiling water (should not touch water) and keep over medium-low to medium heat. 

Cook, beating constantly with the mixer on high speed, about 7 minutes or until frosting forms stiff peaks. 

Remove from heat and add vanilla.  Beat 2-3 minutes more until it is a good consistency for spreading. Spread onto cake or pipe onto cupcakes. 

*I just make my own double boiler using a pot and a bowl that fit well together. I use a metal bowl so I hold the edge with a hot pad if needed. Make sure when you put the bowl over the pot that the water doesn't touch the bowl--it will heat using the steam.