Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Meringue Buttercream for Gingerbread Cupcakes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 10, 2019 Print Share Share Tweet Pin Email Yield: 5 cups Use this recipe to add piped designs to our Gingerbread Cupcakes. Ingredients 1 ¼ cups sugar 5 large egg whites Pinch cream of tartar 1 pound (4 sticks) cold unsalted butter, cut into small pieces 1 teaspoon pure vanilla extract Directions In a small saucepan over medium heat, bring the sugar and 1/3 cup water to a boil, and boil until syrup reaches softball stage (a candy thermometer should read 238 degrees). In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on low speed until they are foamy. Add the cream of tartar, and beat on medium high until the mixture is stiff but not dry. With the mixer running, pour the sugar syrup into the egg-white mixture in a steady stream, and beat on high speed until steam is no longer visible, about 3 minutes. Beat in butter, piece by piece, on medium speed. Add the vanilla extract, and beat for 3 to 5 minutes, until the frosting is smooth and spreadable. If the frosting looks curdled at any point during the beating process, keep beating to smooth it out. If the frosting becomes too soft for piping, stir it over a large bowl of ice water until it stiffens. Cook's Notes As this recipe makes a large amount of icing, it can easily be divided in small bowls and each bowl made into a different color. Print