No Fail 7 Minute Icing
A fluffy, glossy 7-minute icing perfect for cakes like pineapple or coconut, offering a sweet vanilla flavor that creates a smooth, elegant finish. Ideal for special occasions or everyday treats.
Ingredients
Instructions
- Combine sugar, salt, cream of tartar, and water in a boiler. Bring to boiling and cook, stirring until the sugar dissolves.
- Place egg whites in a small bowl of an electric mixer.
- Pour the boiling syrup in a thin stream over the unbeaten egg whites, beating at high speed until of spreading consistency.
- Add vanilla and spread on cooled cake. May be used for pineapple or coconut cake.
Tips & Substitutions
For a smoother icing, ensure your sugar is fully dissolved before adding the egg whites. If you don't have cream of tartar, lemon juice or white vinegar can be used as a substitute. To achieve a fluffier texture, beat the egg whites until soft peaks form before adding the syrup. This icing pairs well with light cakes like Farm House Pound Cake.
Serving Suggestions
Spread this icing generously on your cooled cake for a glossy finish. It works particularly well with pineapple or coconut cakes, adding a delightful sweetness. Consider pairing it with a side of fresh fruit or serving alongside Blueberry-Sour Cream Corn Muffins for a delicious dessert spread.
Storage & Reheating
Store any leftover icing in an airtight container in the refrigerator for up to 2 days. When ready to use, allow it to come to room temperature and re-whip lightly to restore its consistency. Avoid freezing, as this can change the texture significantly.
Nutrition & Diet Analysis (per serving)
Each serving of No Fail 7 Minute Icing contains roughly 126 calories, with 1g protein, 30g carbohydrates, and 0g fat. It is an excellent source of potassium (91% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 507mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use powdered sugar instead of granulated sugar?
While it's possible to use powdered sugar, it may alter the texture of the icing, making it too sweet and heavy. Granulated sugar is ideal for achieving the right consistency and stability in this recipe.
What should I do if my icing is too runny?
If your icing is too runny, try beating it longer to incorporate more air, which can help thicken it. Alternatively, you can add a small amount of cornstarch to help stabilize it, but be cautious not to overdo it.
Can I make this icing ahead of time?
It's best to make this icing fresh, as it can lose its texture over time. If you need to prepare it in advance, store it in the refrigerator and re-whip before using. However, keep in mind that it may not hold up as well as freshly made icing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).