Meringue Frosting for Raspberry White Cake
In cake, egg whites serve as a leaven. They also give this frosting all its loft. Since sugar can slow the rate at which egg whites foam, it must be added very gradually to form these glossy peaks of frosting.
- Total Time:
- Yield: Makes About 6 Cups
Photography: Jonathan Lovekin
Source: Martha Stewart Living, April 2012
- 1 1/4 cups sugar
- 1 1/2 tablespoons light corn syrup
- 5 large egg whites, room temperature
Bring 1 cup plus 2 tablespoons sugar, the corn syrup, and 3 tablespoons water to a boil, stirring. Wash down side of pan with a wet pastry brush, and cook sugar syrup, without stirring, until a candy thermometer registers 230 degrees.
Meanwhile, beat egg whites with a mixer until soft peaks form. Gradually beat in remaining 2 tablespoons sugar.
Add sugar syrup in a slow, steady stream down side of bowl. Beat on high speed until thick, fluffy, and cool, about 7 minutes.