Rating: 3.16 stars
397 Ratings
  • 5 star values: 59
  • 4 star values: 82
  • 3 star values: 150
  • 2 star values: 77
  • 1 star values: 29

A delicate flavor and light texture keep this Classic Seven-Minute Frosting from being overwhelming. Coconut cake or lemon meringue cake are excellent bases for this frosting.

Martha Stewart Living, September 2010

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Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
total:
20 mins
Yield:
Makes about 7 cups (enough to frost one 8-inch layer cake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 1/2 cups sugar, the water, and corn syrup in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Raise heat to medium-high, and bring to a boil. Cook, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until syrup reaches 230 degrees on a candy thermometer. Once syrup reaches 230 degrees, remove from heat immediately.

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  • Meanwhile, with a mixer on medium speed, whisk egg whites to soft peaks. Whisk in remaining 1/4 cup sugar. Reduce speed to medium-low, and pour syrup into egg whites in a slow, steady stream down the side of the bowl. Raise speed to medium-high, and whisk for 6 minutes. Add vanilla; whisk until soft peaks form, about 1 minute. Use immediately.

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Reviews (1)

397 Ratings
  • 5 star values: 59
  • 4 star values: 82
  • 3 star values: 150
  • 2 star values: 77
  • 1 star values: 29
Rating: Unrated
04/05/2015
I tried making this recipe and it did not work. After adding the syrup, the peaks would not come back. Any feedback as to why?