You’ll find this recipe in old 1930s cookbooks—it’s usually named 7 Minute Icing—I’m not sure why because it takes longer than 7 minutes. In my experience, it takes about 30 minutes.
Do you like buttercream? I’m not a fan. In the 90s buttercream icing was smeared on every grocery store-bought cake. As a kid, once I realized what buttercream actually was, I couldn’t eat the frosting on cakes ever again.
In 2020 I was looking for a frosting (that didn’t include a pound of butter) for Stephen’s birthday cake and I found this recipe! Add cocoa powder for chocolate frosting, or almond extract (my favorite!). It’s pretty simple to make—although it’s worth mentioning a couple of tips:
1. Make sure your egg whites are very stiff
2. Add warm sugar water, not hotJump to Recipe
Old Fashioned Fluffy Frosting
- 1 cup white sugar
- 1/3 cup filtered water
- 1/4 tsp cream of tartar
- 2 egg whites
- 1 tsp vanilla extract
In a saucepan, stir together the sugar, water, and cream of tartar over medium-high heat until the sugar is dissolved and the mixture is bubbly.
In a medium mixing bowl, whip the egg whites and vanilla until stiff peaks form
Gradually add the warm sugar mixture while whipping, for about 10 to 15 minutes