Rating: 3.07 stars
57 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 22
  • 2 star values: 13
  • 1 star values: 4

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

Martha Stewart Living, April 2009

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Recipe Summary test

Yield:
Makes about 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews (1)

57 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 22
  • 2 star values: 13
  • 1 star values: 4
Rating: Unrated
04/21/2014
Made it and it came out PERFECT, I loved it.