Egg White Frosting

This is not seven minute frosting. So many people put this name on frostings; however, the original seven minute frosting is a cooked and whipped frosting. That is not to say that this is not a yummy and light frosting. Seven-Minute Frosting A delicate flavor and light texture keep this frosting from being overwhelming. Coconut cake or lemon meringue cake are excellent bases for this frosting. PREP: 20 MINS TOTAL TIME: 20 MINS YIELD: MAKES ABOUT 7 CUPS (ENOUGH TO FROST ONE 8-INCH LAYER CAKE) ICING ON THE CAKE SOURCE: MARTHA STEWART LIVING, SEPTEMBER 2010
Photo by Louise H.
Adapted from marthastewart.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • 1 3/4

    cups sugar

  • 1/4

    cup water

  • 2

    tablespoons light corn syrup

  • 6

    large egg whites, room temperature

  • 1/2

    teaspoon pure vanilla extract

Directions

DIRECTIONS 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 formiing, until syrup reaches 230 degrees on a candy thermometer. Once syrup reaches 230 degrees, remove from heat immediately. 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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