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Meringue Frosting for Raspberry White Cake


Use this recipe to make Raspberry White Cake. Since sugar can slow the rate at which egg whites foam, it must be added very gradually to form these glossy peaks of frosting.

  • Prep:
  • 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


  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 Add a comment

  • 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!