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Seven-Minute Frosting

Seven-Minute Frosting

This recipe for seven-minute frosting should be used when making Lemon Meringue Cupcakes.

Martha Stewart Cupcakes, May Spring 2009 http://www.marthastewart.com/313138/seven-minute-frosting
3.27869
Rated
65.5738100(66)66
  • Yield Makes about 8 cups

Ingredients

    • 1 1/2 cups plus 2 tablespoons sugar
    • 2/3 cup water
    • 2 tablespoons light corn syrup
    • 6 large egg whites, room temperature

Directions

  1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
  2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
  3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

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