Easy No Cook 7 Minute Frosting
This frosting is easy, fluffy and light. Perfect for Spring! Recipe at The Alchemist.
Easy No Cook 7 Minute Frosting
Makes enough to generously frost (like I did in the photos) 12 cupcakes. Recipe can easily be doubled to frost 24 cupcakes or a 2 layer cake.
Note** This type of frosting doesn't keep well. Frosting your cake or cupcakes and serving them up to 4 hours is best, so plan accordingly.
Ingredients
5 egg whites - room temperature is best, but not necessary
1 cup (207 g.) to 1 1/2 cups (313 g.) sugar (This time I used 1 1/2 cups, but you can use as little as 1 cup if you want a "not too sweet frosting." I wouldn't use any less than 1 cup.
1/2 tsp. cream of tartar - This helps with the stability and volume of meringue, if you don't have this, or can't find it, it's o.k. to leave it out, but I do recommend it, especially if you are new to making a meringue.
dash of salt
2 tsp. vanilla extract
Directions
Make sure the bowl of your stand mixer is totally clean and void of any sort of grease. If there is any sort of fat in the bowl or on the whisk attachment, it will prevent the meringue from forming.
In the bowl of your clean and dry stand mixer, add all of the ingredients. Use the whisk attachment, and whip, for about 7 - 9 minutes. Beat on medium for 2 minutes, then turn up the mixer to medium high and beat until stiff, glossy peaks form, about 5 - 7 minutes more. You need to beat it on medium first, if you were to just beat it on high for the entire time the meringue can become dry, so it's best to gradually bring it up to the medium high speed and not just beat it on high the entire time.
For cupcakes, transfer the frosting to a piping bag fitted with a large star tip. Pipe the frosting on your cooled cupcakes, or use the frosting to frost a cake and serve immediately or within 4 hours of frosting them.