Meringue Frosting for Raspberry White Cake

Name: Meringue Frosting for Raspberry White Cake
Prep time: 20 min
Total time: 25 min
Ingredients: 1.25 cups sugar; 1.5 tablespoons light corn syrup; 5 large egg whites, room temperature

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Raspberry White Cake — Photo: Jonathan Lovekin

Prep Time:

20 mins

Total Time:

25 mins

Yield:

6 Cups

Use this recipe to make Raspberry White Cake. Since sugar can slow the rate at which egg whites foam, it must be added very gradually to form these glossy peaks of frosting.

Ingredients

1 ¼ cups sugar
1 ½ tablespoons light corn syrup
5 large egg whites, room temperature

Directions

Bring 1 cup plus 2 tablespoons sugar, the corn syrup, and 3 tablespoons water to a boil, stirring. Wash down side of pan with a wet pastry brush, and cook sugar syrup, without stirring, until a candy thermometer registers 230 degrees.
Meanwhile, beat egg whites with a mixer until soft peaks form. Gradually beat in remaining 2 tablespoons sugar.
Add sugar syrup in a slow, steady stream down side of bowl. Beat on high speed until thick, fluffy, and cool, about 7 minutes.

Originally appeared: Martha Stewart Living, April 2012