7-minute frosting

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20 min


3 -1/2 cups

* PLUS Cooking time: 7 minutes


  • 2 egg whites
  • 1 1/2 cups granulated sugar
  • 5 tbsp cold water
  • 1 1/2 tsp light corn syrup
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla
  • 4 drops red food colouring , optional


  • In top of a double boiler, stir egg whites with sugar, water, corn syrup and cream of tartar until sugar dissolves. Place pan over simmering water and beat constantly with an electric mixer until mixture is stiff enough to stand in peaks when beaters are lifted, about 7 minutes. Remove from heat.
  • Beat in vanilla, then food coloring, drop by drop, until frosting turns pink. Then, continue beating until icing is stiff enough to spread. Immediately spread icing cake. To decorate, sprinkle with small chocolate hearts, coconut or crushed peppermint candy stick, if you wish.

Nutrition (per serving)

  • Calories
  • 87,
  • Protein
  • 0.5 g,
  • Carbohydrates
  • 21.8 g,

Saskatchewan’s Pat Thompson has made this sticky icing since she was a very young girl. “During the Depression, we didn’t have icing sugar in the house but we always had eggs and white sugar,” she says. It’s a very fluffy, no-fail icing. Sticky on the outside, it stays soft and marshmallow-like inside.