Made with beaten egg whites, this frosting is similar to meringue, but is more stable and sturdy enough for piping. And, like meringue, it also takes well to browning with a small kitchen torch. Use immediately, as the frosting will harden quickly (have your piping bag ready). This recipe is from"Martha Stewart's Cupcakes."


Recipe Summary



Ingredient Checklist
For Coconut Variation
For Coffee Variation


Instructions Checklist
  • Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.

  • Meanwhile, in the bowl of a standing electric mixer fitted with thewhisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.

  • As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.


Reviews (2)

182 Ratings
  • 5 star values: 26
  • 4 star values: 26
  • 3 star values: 75
  • 2 star values: 38
  • 1 star values: 17
Rating: 4 stars
The flavor is really great. I added vanilla bean with the vanilla extract. In between a meringue and almost like marshmallow, but very light and fluffy in texture. Still stiff enough for a tight star pipping and for the small round pipping tip for added details. It took significantly longer than 7 minutes but I don't see that as a negative.
Rating: Unrated
For the frosting is it powdered sugar or granulated?