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Under 30 Minutes

Meringue Frosting

  • Prep:
  • Total Time:
  • Yield: Makes About 6 Cups
Meringue Frosting

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


  1. 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.

  2. Meanwhile, beat egg whites with a mixer until soft peaks form. Gradually beat in remaining 2 tablespoons sugar.

  3. Add sugar syrup in a slow, steady stream down side of bowl. Beat on high speed until thick, fluffy, and cool, about 7 minutes.

Reviews (3)

  • Cristian Rastasanu 25 Aug, 2014

    Hello, could I substitute the corn syrup with something else like honey or sugar as where I live (Italy) this product isn't so available? Thanks in advance!

  • Julie Richey 21 Sep, 2012

    Oops - apologies, I meant to leave this comment on the rainbow cake recipe page - this recipe was the one I browsed to when seeking more information about why the rainbow buttercream meringue wasn't working.

  • Julie Richey 21 Sep, 2012

    I agree with the others re: this buttercream meringue. If my frosting turns out it will be a minor miracle - I've been beating it for more than 10 minutes. More detailed instructions on this tricky process would be very helpful - if not essential. Warnings, like "be sure not to... " and "bring the egg/sugar mixture on the stove to ___ degrees could be added. Other recipes give a temperature reading - I'm not sure if I under or over-cooked the meringue. Pretty cake though!

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