Baking has become a new hobby of mine. Years ago I couldn’t bake a tray of ready made cookies without burning them. Now, my friends and family look forward to what new cake or confection I am going to try next. This past Noche Buena dinner (that’s what Cubans call the celebration on Christmas Eve) I decided to forgo the traditional Cuban Rum Cake, which is so delicious and I promise I will share the recipe soon, for a Classic Lane Cake. We weren’t crazy about the fruit filling and I think I need to try out a few variations to the recipe to get it right. However, the 7-minute frosting was heavenly and thanks to the Instant Pot, so easy to make. It’s also a perfect recipe to for new IP users to try out different ways to use their new appliance.

Instant Pot 7-minute Frosting 

Recipe adapted by Lana Horruitiner Perez from Americas Test Kitchen

• • 2 1/2 cups water for Instant Pot
  • 3 Tbl water
  • 4 large egg white (see video below on an easy way to separate egg whites)
  • 1 1/4 cups sugar
  • 1 tsp cream of tartar
  • 1/8 tsp table salt
  • 3/4 tsp vanilla extract ( I prefer to use Dominican Vanilla Extract. If you use pure vanilla extract, you can use 1 full teaspoon)
• Equipment you will need: heat resistant bowl that will fit snugly on top of your Instant Pot liner and an electric hand mixer

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Add 2 1/2 cups of water to the Instant Pot liner. (I have a 6 Qt Instant Pot. If you are using a 3 Qt only add 2 cups water. If you are using an 8 Qt you can add 3 1/2 cups.)

In a small bowl, separate 4 egg whites. I find it best to separate them one at a time into a small bowl and then add them to the larger bowl so if you accidentally get yolk with the whites, you don’t ruin the whole batch. Below is a video of an easier and cleaner way to separate egg whites than using your hands.

In a large, heat proof bowl that can fit snuggly on top of the Instant Pot liner, add 3 Tbl water, 4 egg whites, 1 1/4 cup sugar, and 1 tsp cream of tartar.

Press the “Saute” button on the Instant Pot and once the water begins to boil, place the large bowl of ingredients on top of the Instant Pot and start to whisk on medium-high speed for 7 minutes.

When the mixture forms stiff peaks (you can lift up the beaters and the mixture will create peaks that stand on their own), take the bowl off the Instant Pot and add the 3/4 tsp vanilla.

Continue to beat on medium-high speed to cool down the mixture for another 7-9 minutes. As the frosting is mixed and comes to room temperature it will become stiffer and very thick like marshmallow fluff. You can either place in a piping bag or frost your cake or cupcakes with a spatula.

Buen Provecho! Enjoy!