New This Month

Seven-Minute Icing

It is best to make this icing with a portable mixer, but if you are making it by hand, be sure to whisk vigorously and constantly.

  • Yield: Makes about 2 1/2 cups

Source: Martha Stewart Living, February/March February/March 1992


  • 3 large egg whites
  • 1 1/4 cups sugar
  • 5 tablespoons cold water
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract


  1. Combine egg whites, sugar, water, and cream of tartar in a medium metal bowl. Set over a pot of rapidly boiling water, and beat constantly for 7 minutes.

  2. Remove from heat, add vanilla, and continue beating until glossy and stiff enough to spread. Use immediately.


Be the first to comment!