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.
Originally Submitted
8/9/2013
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