- Servings: 14
- Yield: Makes enough for 14 cupcakes
Photography: Con Poulos
Source: Martha Stewart Living, December 2005
- 1 1/2 cups plus 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 6 ounces whipping-quality pasteurized egg whites
Heat 1 1/2 cups sugar, the corn syrup, and 2/3 cup water in a small saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil over medium- high heat. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. 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 2 tablespoons sugar. Reduce speed to medium-low. Add the hot syrup in a slow, steady stream down sides of bowl. Raise speed to medium-high; beat until stiff peaks form and frosting is smooth and cool, about 7 minutes.