January 26, 2013

Sugar Free 7 Minute Frosting

This is my favorite style frosting for chocolate cake and cupcakes. It's a fluffy, marshmallow-like frosting and I love the way the flavors meld with the chocolate flavored cakes. You need to use it right away though, and try to keep it covered with a damp cloth if you can't. As it dries quickly due to egg whites. You can make this with pure sugar - as most people do, but it turns out great using a sugar free granular sugar substitute.

Sugar Free 7 Minute Frosting

2 egg whites
1 1/2 c sugar substitute 
1/4 t cream of tartar
1/3 c cold water
1 1/2 t vanilla (clear if you have it otherwise, regular is fine)

Put everything in a glass or metal bowl that just fits inside a saucepan but is wider on top so the bowl hovers and doesn't sit on the bottom of the pan. Bring a saucepan of water to a slow boil/simmer, place the bowl into the saucepan and let the water simmer under the bowl as you mix with an electric hand mixer. As the egg cooks it will thicken. It will take about 7 minutes of mixing. Sometimes as the mixture gets hot and starts to thicken I remove the bowl from the saucepan and finish mixing it on the counter which seems to work fine too. It's ready when the mixture forms stiff peaks when you lift the beaters. Use immediately to frost cakes or cupcakes.

Some products I used in the above recipes;


Great recipe! I have one question, the 1/3c of cold water is part of the ingredients or is just for the pan? thanks!!!!

Yes the 1/3 cup water is part of the recipe.  The amount of water you use in your pan depends on the size of the bowl you have and the pan you use.  Usually about 1-2 inches of water in the pan (and if you are not American; then of course centimeters - as many you need)

...another question, the t means tablespoon or teaspoon?

In American cooking a little "t" always means teaspoon while a capital "T" mean tablespoon. 

Print Friendly and PDF