SEVEN MINUTE VANILLA FROSTING

By BobD

Ingredients

• YIELD 8 CUPS
• It hardens quickly, so prepare it just before assembling the cake. The sugar syrup needs to be added to the egg whites as soon as the syrup reaches 230F.
• 1 3/4 cups sugar
• 2 tablespoons light corn syrup
• 6 large egg whites
• 1 teaspoon pure vanilla extract

Details

Servings 8
Adapted from cooking.com

Preparation

Step 1

Cook 1 1/2 cups of the sugar, 1/4 cup water, and the corn syrup in a small saucepan over medium heat, stirring occasionally, until the sugar is dissolved, about 4 minutes.

Raise the heat to medium-high; cook, stirring, washing down the sides of the pan occasionally with a pastry brush dipped in water to prevent crystals from forming, until the mixture comes to a boil.

Cook, without stirring, until the mixture registers 230 degrees F on a candy thermometer, 4 to 8 minutes depending on the humidity.

Remove from the heat.

Meanwhile, beat the egg whites on medium speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, 2 to 3 minutes.

With the mixer running, add the remaining 1/4 cup sugar in a slow, steady stream. Reduce the speed to medium-low, and carefully pour the hot syrup down the side of the bowl.

Beat on medium until the frosting is thick, shiny, and completely cooled, about 7 minutes.

Mix in the vanilla.

Use the frosting immediately.