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Seven-Minute Frosting for Red Velvet Chocolate Cake

Use this frosting to make our Red Velvet Chocolate Cake.

  • Yield: Makes enough for 1 nine-inch layer cake

Source: Martha Stewart Living, September 2000


  • 1 cup plus 2 tablespoons sugar
  • 1 1/2 tablespoons light corn syrup
  • 4 large egg whites
  • 1 teaspoon pure vanilla extract


  1. In a small heavy saucepan, combine 1 cup sugar, corn syrup, and 1/3 cup water. Place over medium heat, and cook, stirring occasionally, washing down sides of pan with a wet pastry brush from time to time to prevent crystals from forming. Clip on a candy thermometer and stop stirring; increase the heat to high until temperature registers 235 degrees, about 7 minutes.

  2. Whisk the egg whites in an electric mixer on medium speed, until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. Remove syrup from heat, and pour in a steady stream down the side of the bowl containing the egg-white mixture, with mixer on medium-low speed. Increase speed to medium, and beat until cool, about 9 minutes. Add vanilla, and beat for 2 minutes more. Use immediately to frost cake.

Cook's Notes

To check if the sugar has dissolved, rub a bit of it between your fingers; you should not feel any grittiness.

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