Meringue Frosting for Raspberry White Cake

Name: Meringue Frosting for Raspberry White Cake
Prep time: 20 min
Total time: 25 min
Yield: Makes About 6 Cups
Ingredients: 1 1/4 cups sugar; 1 1/2 tablespoons light corn syrup; 5 large egg whites, room temperature

Recipe photo courtesy of Jonathan Lovekin

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.

Source: Martha Stewart Living, April 2012

25 mins 20 mins Makes About 6 Cups

Total Time Prep Yield

Ingredients

1 1/4 cups sugar
1 1/2 tablespoons light corn syrup
5 large egg whites, room temperature

Directions

1. 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.
2. Meanwhile, beat egg whites with a mixer until soft peaks form. Gradually beat in remaining 2 tablespoons sugar.
3. 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

134

How would you rate this recipe?

134

Cristian Rastasanu

25 AUG, 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!
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Julie Richey

21 SEP, 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.
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Julie Richey

21 SEP, 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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