Fill a medium saucepan with about 1–2 inches of water and bring to a gentle simmer.
Use a heatproof mixing bowl that fits snugly over the saucepan without touching the water.
Combine ingredients:
In the mixing bowl, combine egg whites, sugar, water, salt, and corn syrup if using.
Whisk lightly to mix.
Whip over simmering water:
Place the bowl over simmering water (double boiler).
Using a hand mixer or stand mixer with whisk attachment, beat the mixture continuously for 7–10 minutes.
The frosting should turn thick, glossy, and form soft peaks.
Add vanilla:
Remove from heat and quickly stir in vanilla extract.
Frost your cake while the frosting is still warm for a smooth finish.
Serve:
This frosting sets to a soft, marshmallow-like texture as it cools.
Perfect for layer cakes, cupcakes, or drizzling over warm cake slices.
💡 Tips
Make sure no egg yolk gets into the whites — even a small amount can prevent the frosting from whipping properly.
For a chocolate version, fold in 2 tablespoons of unsweetened cocoa powder after whipping.
Can be stored at room temperature for a few hours; if refrigerated, let it return to room temp and re-whip slightly before serving.
Beat continuously — the key is constant whisking over gentle heat for that classic seven-minute texture.
If you want, I can also give you a simpler microwave-friendly version that mimics the classic seven-minute frosting in under 5 minutes. Do you want me to do that?
