White Frosting How-To
Actress Sharon Stone helps Martha with a Cooking School Lesson making seven-minute frosting.
Seven-Minute Frosting
Watch the Video
White Frosting How-To
Actress Sharon Stone helps Martha with a Cooking School Lesson making...
Watch the Video
How to Frost a Cake
Actress Sharon Stone helps Martha with a Cooking School Lesson teaching how to...
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The Martha Stewart Show, April 2006
- Yield Makes about 8 cups
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Ingredients
- 1 1/2 cups sugar
- 2 tablespoons light corn syrup
- 6 large egg whites
- 1 teaspoon pure vanilla extract
Directions
- In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.
- Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.
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PS- You can make meringue cookies w/ leftovers. 325 for 25-30 min rotatate 1/2 way.
I didn't make the cake but I did make the 7 minute frosting and it was devine! I've never attempted this frosting before and it's easily the most beautiful and I love the meringue taste- light, fluffy and not too sweet.
What may have helped me was I used room temp eggs, which I hear helps with volume. I even used 1 less egg white because I was short and a 1/4 less sugar. I beat until it reached 140 degrees, which felt like longer than 2 min. Also used only 1/2 tsp vanilla.
This cake was very good. The lemon filling was perfect for summertime. I opted to use a butter cream frosting instead of the 7 minute frosting, and they paired nicely.
I made the frosting twice and it would not whip up and thicken but the cake and filling were great. so I would only give it 3 stars. who has a stand mixer? no one I know. mr_saws@yahoo.com
This frosting works out beautifully but only looks nice one day on the cake. The day after making it the surface had many small dots, as popped air bubbles,. It started melting into the cake and made it very soggy. Nice start but a poor finish. I did follow the recipe - so I wonder if maybe the conditions in which I kept the cake (cake plate and glass dome) did not provide a too humid environment.