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The method might sound complicated, but it's really infallible. Just have patience when beating the ingredients together.

Martha Stewart Living, July/August 1991


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Makes 3 cups


Ingredient Checklist


Instructions Checklist
  • In a small saucepan over medium heat, bring the sugar and water to a boil. Continue to boil until syrup reaches the soft-ball stage, 238 degrees on a candy thermometer.

  • Meanwhile, beat the egg whites until foamy. Add the cream of tartar and beat until stiff but not dry.

  • With the mixer running, pour the syrup into the egg whites in a thin stream and beat for 3 minutes. Beat the butter into the whites. Beat for 3 to 5 minutes until smooth and spreadable. If the icing "curdles," don't panic: keep beating and it will combine. If it sits for a while, beat it on low speed to smooth it out.