Seven-Minute Frosting for Cupcakes

182 Ratings
  • 5 26
  • 4 26
  • 3 75
  • 2 38
  • 1 17

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."

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Ingredients

For Coconut Variation
For Coffee Variation

Directions

  • 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.

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  • 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.

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Reviews (2)

182 Ratings
  • 5 26
  • 4 26
  • 3 75
  • 2 38
  • 1 17
Martha Stewart Member
04/12/2015
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.
Martha Stewart Member
01/12/2015
For the frosting is it powdered sugar or granulated?
© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 12/01/2021