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Seven-Minute Frosting

Martha Stewart Living, December 2005

Put 1 cup sugar, the corn syrup, and 1/2 cup water into a small heavy saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to simmer and sugar has dissolved, about 6 minutes. Wash down sides with a wet pastry brush to prevent crystals from forming. Raise heat to medium-high. Cook, without stirring, until a candy thermometer reaches 235 degrees.
Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Gradually add remaining tablespoon sugar, and beat until peaks are fluffy but still soft. Slowly pour in hot sugar syrup down side of bowl. Raise speed to high, and beat until mixture has cooled and stiff peaks form, about 7 minutes. Use immediately.

Robyn Lorom

27 Oct, 2012
This is the only recipe that I use for making beautiful cupcake frosting. It has a satiny finish that yields many compliments. Be sure to use the thermometer and not try to gauge "firm ball" stage. our the syrup slowly or you will end up with scrambled egg whites. I have never altered the recipe, but I do add gel food coloring and it comes out perfect. Looks great piped with a 1M tip.