New This Month

Seven-Minute Frosting for Berry Cupcakes


Top our Berry Cupcakes with this frosting.

  • Yield: Makes 10 cups

Source: Martha Stewart Living, July 2009


  • 1 1/2 cups plus 2 tablespoons sugar
  • 2 tablespoons light corn syrup
  • 2/3 cup water
  • 6 large egg whites, room temperature
  • 1 1/2 teaspoons pure vanilla extract


  1. Heat 1 1/2 cups sugar, the corn syrup, and water in a small saucepan over medium heat, stirring constantly, until sugar dissolves. Raise heat to medium-high, and bring to a boil. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook until syrup registers 235 degrees on a candy thermometer. Pour into a glass measuring cup.

  2. Meanwhile, beat whites on medium speed until soft peaks form. Reduce to medium-low, and add remaining 2 tablespoons sugar. Pour syrup into whites in a slow, steady stream down the side of the bowl. Raise speed to medium-high. Beat until stiff peaks form, about 7 minutes. Beat in vanilla. Use immediately.

Reviews Add a comment

  • christenm
    26 JAN, 2011
    Does use immediately mean you can't frost the cupcakes at night and then serve them the next day?