Egg White Frosting

By Lsweetnell

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

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

Details

Adapted from marthastewart.com

Preparation

Step 1

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.