Meringue Frosting for Raspberry White Cake

133 Ratings
  • 5 34
  • 4 40
  • 3 40
  • 2 12
  • 1 7

Use this recipe to make Raspberry White Cake. Since sugar can slow the rate at which egg whites foam, it must be added very gradually to form these glossy peaks of frosting.

Martha Stewart Living, April 2012

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Credit: Jonathan Lovekin

Recipe Summary

total:
25 mins
prep:
20 mins
Yield:
Makes About 6 Cups
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Ingredients

Directions

  • Bring 1 cup plus 2 tablespoons sugar, the corn syrup, and 3 tablespoons water to a boil, stirring. Wash down side of pan with a wet pastry brush, and cook sugar syrup, without stirring, until a candy thermometer registers 230 degrees.

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  • Meanwhile, beat egg whites with a mixer until soft peaks form. Gradually beat in remaining 2 tablespoons sugar.

  • Add sugar syrup in a slow, steady stream down side of bowl. Beat on high speed until thick, fluffy, and cool, about 7 minutes.

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Reviews (3)

133 Ratings
  • 5 34
  • 4 40
  • 3 40
  • 2 12
  • 1 7
Martha Stewart Member
08/25/2014
Hello, could I substitute the corn syrup with something else like honey or sugar as where I live (Italy) this product isn't so available? Thanks in advance!
Martha Stewart Member
09/21/2012
Oops - apologies, I meant to leave this comment on the rainbow cake recipe page - this recipe was the one I browsed to when seeking more information about why the rainbow buttercream meringue wasn't working.
Martha Stewart Member
09/21/2012
I agree with the others re: this buttercream meringue. If my frosting turns out it will be a minor miracle - I've been beating it for more than 10 minutes. More detailed instructions on this tricky process would be very helpful - if not essential. Warnings, like "be sure not to... " and "bring the egg/sugar mixture on the stove to ___ degrees could be added. Other recipes give a temperature reading - I'm not sure if I under or over-cooked the meringue. Pretty cake though!
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