Seven-Minute Frosting
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Martha Stewart Weddings, Summer 2004
- Yield Makes about 1 quart
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Ingredients
- 1 3/4 cups sugar
- 2 tablespoons light corn syrup
- 6 large egg whites room temperature
- 1 teaspoon pure vanilla extract
Directions
- Cook 1 1/2 cups sugar, 1/4 cup water, and the corn syrup in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved, about 4 minutes. Raise heat to medium-high; cook, stirring, washing down sides of pan occasionally with a pastry brush dipped in water to prevent crystals from forming, until mixture comes to a boil. Cook, without stirring, until mixture registers 230 degrees on a candy thermometer, 4 to 8 minutes depending on humidity. Remove from heat.
- Meanwhile, beat egg whites on medium speed in the bowl of an electric mixer fitted with the whisk until soft peaks form, 2 to 3 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream. Reduce speed to medium-low, and carefully pour hot syrup down side of bowl.
- Beat on medium until frosting is thick, shiny, and completely cooled, about 7 minutes. Mix in vanilla. Use immediately.
Very good. I used 1 cup pasteurized egg whites from a carton. I partially covered my sugar syrup with the pan lid to keep the crystals from forming. I didn't wash down the sides at all (they crystals don't pour into the bowl anyway). I whipped my finished frosting for about 10 or 11 minutes (instead of 7) to get the consistency I wanted for piping onto cupcakes. VERY GOOD!! Tastes like marshmallows. :)
hi JulesUK,
check out joy the baker site and she has a good recipe for seven minute frosting. good luck :)
1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup = 1 Cup corn syrup...that is the best conversion I have found.
I'd love to make this but don't think we can get corn syrup in the UK. Does anyobe know what can I use instead?