No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Seven-Minute Frosting

We recommend this frosting for our Coconut-Almond Egg-Shaped Cake.

  • Yield: Makes about 4 cups
Seven-Minute Frosting

Source: Martha Stewart Living, April 2009


  • 3/4 cup plus 1 tablespoon sugar
  • 1/3 cup water
  • 1 tablespoon light corn syrup
  • 3 large egg whites
  • 1/4 teaspoon pure vanilla extract


  1. Heat 3/4 cup sugar, the water, and
    corn syrup in a medium saucepan
    over medium heat, stirring until sugar
    dissolves. Increase heat, and bring to
    a boil. Wash down sides of pan with
    a wet pastry brush to prevent sugar crystals from forming. Cook until it registers 235 degrees on a candy thermometer.

  2. Meanwhile, whisk whites with a
    mixer on medium speed until soft
    peaks form, about 2 1/2 minutes. Add
    remaining tablespoon sugar; reduce
    speed to medium-low. Pour sugar syrup
    into whites in a slow, steady stream.
    Increase speed to medium high; beat
    until stiff peaks form, about 7 minutes.
    Beat in vanilla; use immediately.

Reviews (1)

  • doriscjerez 21 Apr, 2014

    Made it and it came out PERFECT, I loved it.

Related Topics