Food & Cooking Recipes Dessert & Treats Recipes Seven-Minute Frosting for Peppermint House 3.3 (3) 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 April 1, 2019 Print Share Share Tweet Pin Email Yield: 4 cups This recipe is used to create our Peppermint House. Ingredients ¾ cup plus 1 tablespoon sugar ⅓ cup water 1 tablespoon light corn syrup 3 large egg whites Directions Heat 3/4 cup sugar, the water, and corn syrup in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Increase heat to medium-high, and bring to a boil. Cook until syrup registers 230 degrees on a candy thermometer. Meanwhile, beat egg whites with a mixer on medium speed until soft peaks form, 2 to 3 minutes. With machine running, add remaining tablespoon sugar, and beat to combine. Once sugar syrup reaches 230 degrees, immediately remove from heat. With mixer on medium-low, pour syrup down side of bowl into egg-white mixture. Increase speed to medium-high, and beat until mixture is completely cool and stiff peaks form, about 7 minutes. Use immediately. Print