Boiled icing is especially suited to light, delicate cakes.
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Most types of icing are very high in fat, containing either butter, shortening or margarine. Seven-minute icing, also known as boiled icing, is different. It's a light, frothy, pure-white icing that contains no fat at all, though it's still high in sugar. It was popular decades ago, and is just old-fashioned enough now to qualify for "retro-chic" status. The recipe incorporates egg whites, but can safely be held at room temperatures for a day or two.
Preparation Methods
Seven-minute icing or boiled icing is essentially a well-sweetened meringue. Some versions call for the egg whites and sugar to be whipped together in a double boiler until they reach a temperature of 160 degrees Fahrenheit, while others heat the sugar separately in a syrup and then drizzle the hot syrup into the egg whites as they whip. In either case, the egg whites reach a food-safe temperature during the preparation process. If your icing won't be eaten immediately, it's prudent to gain an extra measure of food safety by using pasteurized egg whites.
Using the Icing
When it's made successfully, boiled icing makes a light, snowy-white marshmallowy topping for your cakes. It's very soft and spreads easily, rather like whipped cream. use it between layers of your cakes, inside a Swiss roll, and to coat your cake thickly around the top and sides. Like the meringue on top of your lemon pie, it can easily be piped or swirled into peaks and mounds on top of the cake for an attractive appearance. It's also soft enough to hold other decorative elements such as colorful "jimmies" and sprinkles, or toasted coconut.
Storing the Icing
It's always best to use seven-minute icing as soon as it's made and cooled, when it's at its smoothest and most malleable. Still, it can be refrigerated for a day or so if necessary. Spoon the icing into an airtight container just large enough to hold it, and seal it tightly. If the icing doesn't fill the container completely, press a piece of plastic film wrap to its surface to block out any air. Otherwise, the surface of your icing will become hard. If your icing hasn't reached the correct temperature during preparation, refrigeration will make it break down and become runny. If that happens, your icing can't be salvaged.
Food Safety
It's important to use a good-quality thermometer to verify that your icing reaches the correct temperature, to ensure both a reliable icing and food safety. As long as your icing has reached a food-safe temperature during cooking, it's safe to keep your iced cake at room temperature. The high level of sugar in your icing acts as a preservative, just as it does in jams and jellies, and keeps the egg proteins from deteriorating. However, your boiled icing will begin to deflate steadily after a day or two, so it should be eaten quickly to maintain the best quality.
FAQs
After seasoning and flavoring, use the frosting right away and serve the cake as soon as you can. Seven-minute frosting's advantage is that it's fast, not long-lasting. It doesn't hold for much longer than 24 hours at cool room temperature. And no, refrigeration won't help.
What happens if you don't refrigerate frosting? ›
But whatever you do, make sure you don't store it on the counter. The thick, sugary paste may look imperishable, but the frosting will melt or develop bacteria that can make you ill if left out for more than two hours, according to the USDA.
What type of icing does not need to be refrigerated? ›
Store-bought, canned frosting typically does not need to be refrigerated. Just as it's found in the store on the shelves out at room temperature, it can be left the same way at home.
Is it OK to leave frosting out overnight? ›
According to Kitchn, buttercream frostings do not need to be stored in the refrigerator — at least not right away. The cooking site explains that if you plan on using it within a couple of days, you should feel free to store it in an air tight container on your countertop.
Why is my 7 minute frosting runny? ›
If the mixture has not been sufficiently heated, the network isn't as stable and will eventually break down, turning the icing runny. To ensure that your icing lasts as long as the cake, make sure to stick your thermometer deep into the center of the egg white mixture.
How long can frosted cake sit out unrefrigerated? ›
How long can cake sit out unrefrigerated? If your cake is frosted with buttercream, it will last covered at room temperature for up to four days. However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.
Should you refrigerate frosting before using it? ›
Buttercream frosting can be made up to two weeks ahead and stored in the refrigerator. Just make sure you bring it to room temperature before frosting your cake.
What is the effect of frosting in refrigerator? ›
This occurs on the evaporator coil of domestic refrigerator-freezers in use today. As the frost builds up on the evaporator, the pressure drop across the evaporator increases, resulting in a decrease of volumetric air flow across the evaporator, and subsequent loss of heat transfer.
How long does icing last at room temperature? ›
You can also store frosting right in the piping bag (just make sure the bag is sealed). Store the frosting in the coolest part of your kitchen. Buttercream frosting stored at room temperature should be used within two days.
Does cake with frosting need to be refrigerated? ›
The Best Way to Store Frosted Cake
Frosting acts as a protective barrier for the cake, so there's no need for plastic wrap here. Cover it with a cake keeper or an overturned bowl to protect it from dust, pet hair, and other things in the air. A frosted cake can be kept at room temperature for four to five days.
The most stable of the buttercreams, Italian buttercream is made from a meringue made bystreaming hot sugar syrup into egg whites as they're being whisked.
Can you freeze 7 minute frosting? ›
Seven Minute Frosting doesn't care too much for the refrigerator despite the fact that it has egg whites in it. Place it on a covered cake plate and leave it on the counter over night for serving the next day or so. It also doesn't freeze very well so keep that in mind if you plan to try the recipe.
Do you refrigerate leftover frosting? ›
Put your buttercream frosting in the fridge for up to 1 week. Food is often at its best when it's served fresh, but if circ*mstances dictate that you have to save your buttercream frosting for later, then the fridge is a good starting point.
Is Italian meringue the same as 7 minute frosting? ›
Italian meringue (also known as boiled icing or boiled frosting) is a fluffy, white frosting for cake and other desserts. It is an incredibly easy 7 minute frosting, the snow white color makes it perfect for wedding cakes and desserts for winter holidays.
Does food with cream cheese frosting need to be refrigerated? ›
However, cream cheese frosting can last up to two hours at room temperature, so you don't have to worry about eating cold cake. According to the FDA, cream cheese frosting and icing, as well as other foods that contain cream cheese, need to be refrigerated within two hours.
Does cooked icing need to be refrigerated? ›
The frosting is best when it is used freshly after it is made, but it can be refrigerated for a day ahead of time if you need to store your cake.
Does meringue frosting have to be refrigerated? ›
Swiss meringue buttercream is great left covered at room temperature for 1-2 days, but after that, refrigerate it for up to 5 days or freeze up to 3 months. If freezing, store in an airtight container, then thaw it at room temperature on the counter.
Does sugar frosting need to be refrigerated? ›
Does powdered sugar icing need to be refrigerated? No, even if you use milk in your icing. The small amount of milk is stabilized by the large amount of sugar and is considered safe at room temperature for two to three days.
