White Mountain Frosting Like Mama Used To Make

White Mountain Frosting, also known as Seven-Minute Frosting, is a classic, glossy, meringue-like frosting that is perfect for cakes, cupcakes, and other desserts. Its fluffy texture and marshmallow-like consistency make it a delightful addition to any baked treat. Here’s a step-by-step guide to making this timeless frosting from scratch like my mother always made.

Ingredients

• 3 large egg whites at room temperature
• 3 cups granulated sugar
• 1 cup water
• 1 teaspoon pure vanilla extract

Equipment

• Large Saucepan
• Electric stand mixer
• Candy thermometer (optional)

Instructions

1. Combine Ingredients: In a large saucepan, combine the sugar and water.
2. Heat the Mixture: Place the saucepan on the stovetop over high heat and bring to a full rolling boil. Cook on high while stirring or whisking almost constantly until the sugar dissolves and the mixture reaches the thread stage. If using a candy thermometer, it should reach about 128°F (53°C).
3. Prepare the Egg Whites: Separate the eggs and place the whites into a large mixing bowl. While sugar and water are cooking, beat the egg whites on high until they form stiff peaks. Turn the mixer off until needed.
4. Beat the Mixture: When sugar and water have reached the thread stage, turn the mixer back on to a low speed and beat the egg whites while slowly pouring the sugar water into the egg whites close to the beaters. Turn the mixer to a medium speed and beat until well blended.
5. Add Vanilla: Once the frosting has reached the desired consistency, add the vanilla extract and beat for another minute to incorporate it fully.
6. Use Immediately: White Mountain Frosting is best used immediately after preparation. Spread it on your cooled cake or cupcakes using a spatula or butter knife. You can also pipe it for a more decorative finish.

Tips for Success

• Egg Whites: Make sure no yolk gets into your egg whites, as any fat can prevent them from whipping properly. Eggs should be beaten at room temperature.
• Temperature: The mixture needs to reach the right temperature for the sugar to dissolve and reach the thread stage.
• Humidity: High humidity can affect the consistency of the frosting. If possible, make it on a dry day. This has often been considered an “old wives tale,” but it is now a proven fact that the humidity can affect many processes in cooking and canning, especially divinity candy, White Mountain frosting, and jelly.

Variations

• Flavored Frosting: Add different extracts (like almond or lemon) instead of vanilla for varied flavors.
• Colored Frosting: Add a few drops of food coloring towards the end of beating to achieve your desired color.
• Coconut Frosting: Top the frosting with coconut for a festive and delicious treat.

White Mountain Frosting is a versatile and elegant addition to any baker’s repertoire. Its light, airy texture and sweet flavor complement a wide variety of cakes and desserts, making it a favorite for many home bakers. Enjoy your homemade frosting!

Thanks for stoppin’ by!

Anne James

Anne James—also known as Jelly Grandma—is a professional canner and lifelong food preserver with over 55 years of hands-on experience. A retired librarian, paralegal, and self-taught expert in traditional Southern crafts, Anne specializes in canning, jelly-making, cooking, gardening, and quilting. She even has extensive experience as a bartender.
She’s been featured in the Daily Commercial and on Hershey’s website, and is lovingly known as the “go-to canner” in her family and beyond. Her mission is simple: to preserve and pass on the old ways—skills that kept generations thriving without shortcuts or preservatives.
You can find more of Anne’s work at PreservingSweetness.com, on YouTube, and occasionally on SurvivalFreedom.com.