Seven-Minute Frosting
Light and fluffy frosting, perfect for white and yellow cakes and cupcakes.
Ingredients
- 1 1/2 c. plus 2T. granulated sugar
- 2/3 c. water
- 2 T. light corn syrup
- 6 lg. egg whites room temperature
Instructions
- Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan, clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
- Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
- As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high, whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes.
- Use immediately.
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