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Seven-Minute Frosting

This recipe is used to create our Peppermint House.

  • yield: Makes about 4 cups




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


  1. Step 1

    Heat 3/4 cup sugar, the water, and corn syrup in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Increase heat to medium-high, and bring to a boil. Cook until syrup registers 230 degrees on a candy thermometer.

  2. Step 2

    Meanwhile, beat egg whites with a mixer on medium speed until soft peaks form, 2 to 3 minutes. With machine running, add remaining tablespoon sugar, and beat to combine.

  3. Step 3

    Once sugar syrup reaches 230 degrees, immediately remove from heat. With mixer on medium-low, pour syrup down side of bowl into egg-white mixture. Increase speed to medium-high, and beat until mixture is completely cool and stiff peaks form, about 7 minutes. Use immediately.

Martha Stewart Living, December 2009

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