Seven-Minute Frosting for Coconut Layer Cake
Use this frosting to make our Coconut Layer Cake. If the weather is humid, beat the icing for an additional minute in each step to help stiffen it.
- Yield: Makes 3 cups
Source: Martha Stewart Living, May 1997
- 2 large egg whites
- 1 1/2 cups sugar
- 2 teaspoons light corn syrup
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
Combine egg whites, sugar, corn syrup, and cream of tartar with 5 tablespoons cold water in top of a double boiler. Fill bottom of double boiler with two to three inches water; top pan should not touch water. With water boiling vigorously, beat egg mixture using a hand mixer on medium low 4 minutes, then high 3 to 4 minutes. Remove from heat. Add vanilla; continue to beat until icing holds its peaks, 3 to 5 minutes more; do not overmix or icing can get grainy.