Simple Seven-Minute Frosting

4 cups

We recommend this frosting for our Coconut-Almond Egg-Shaped Cake.


  • ¾ cup plus 1 tablespoon sugar

  • cup water

  • 1 tablespoon light corn syrup

  • 3 large egg whites

  • ¼ teaspoon pure vanilla extract


  1. Heat 3/4 cup sugar, the water, andcorn syrup in a medium saucepanover medium heat, stirring until sugardissolves. Increase heat, and bring toa boil. Wash down sides of pan witha wet pastry brush to prevent sugar crystals from forming. Cook until it registers 235 degrees on a candy thermometer.

  2. Meanwhile, whisk whites with amixer on medium speed until softpeaks form, about 2 1/2 minutes. Addremaining tablespoon sugar; reducespeed to medium-low. Pour sugar syrupinto whites in a slow, steady stream.Increase speed to medium high; beatuntil stiff peaks form, about 7 minutes.Beat in vanilla; use immediately.

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