Creamy, light, and just sweet enough.
Regardless of the sugar type, the method is just like any other Swiss meringue. If you've made one before, you know the drill, but for those new to the style , the basics go like this: Combine sugar and egg whites in a bowl, place them over a pot of steamy water, and stir constantly with a flexible spatula until the mixture is hot.
There is absolutely no reason to stand around for 45 minutes waiting for the temperature to creep up one fraction of a degree at a time. In fact, extended cooking times will ruin the meringue, as the warmth will be enough to drive off moisture via evaporation, resulting in a dry and gritty meringue. While seven-minute frosting is most commonly flavored with vanilla extract, it's amenable to being seasoned with. When working with other flavors, bear in mind that essential oils and oil-based extracts should be folded into the frosting by hand at the very end, as their fat content may lead to deflation in the meringue.
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