Reviews (1)
Add Rating & Review
397 Ratings
5 star values:
59
4 star values:
82
3 star values:
150
2 star values:
77
1 star values:
29
Martha Stewart Member
Rating: Unrated
04/05/2015
I tried making this recipe and it did not work. After adding the syrup, the peaks would not come back.
Any feedback as to why?
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes about 7 cups (enough to frost one 8-inch layer cake)
frosting-102933721
Ingredients
Ingredient Checklist
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
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes about 7 cups (enough to frost one 8-inch layer cake)
frosting-102933721
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes about 7 cups (enough to frost one 8-inch layer cake)
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes about 7 cups (enough to frost one 8-inch layer cake)
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Yield: Makes about 7 cups (enough to frost one 8-inch layer cake)
Makes about 7 cups (enough to frost one 8-inch layer cake)
frosting-102933721
frosting-102933721
Ingredients
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
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 forming, 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.
Reviews (1)
Add Rating & Review
397 Ratings
5 star values:
59
4 star values:
82
3 star values:
150
2 star values:
77
1 star values:
29
Martha Stewart Member
Rating: Unrated
04/05/2015
I tried making this recipe and it did not work. After adding the syrup, the peaks would not come back.
Any feedback as to why?
Reviews (1)
Add Rating & Review
397 Ratings
5 star values:
59
4 star values:
82
3 star values:
150
2 star values:
77
1 star values:
29
Add Rating & Review
397 Ratings
5 star values:
59
4 star values:
82
3 star values:
150
2 star values:
77
1 star values:
29
397 Ratings
5 star values:
59
4 star values:
82
3 star values:
150
2 star values:
77
1 star values:
29
397 Ratings
5 star values:
59
4 star values:
82
3 star values:
150
2 star values:
77
1 star values:
29
- 5 star values:
- 59
- 4 star values:
- 82
- 3 star values:
- 150
- 2 star values:
- 77
- 1 star values:
- 29
Martha Stewart Member
Rating: Unrated
04/05/2015
I tried making this recipe and it did not work. After adding the syrup, the peaks would not come back.
Any feedback as to why?
Martha Stewart Member
Rating: Unrated
04/05/2015
I tried making this recipe and it did not work. After adding the syrup, the peaks would not come back.
Any feedback as to why?
Rating: Unrated
All Reviews for Classic Seven-Minute Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Classic Seven-Minute Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
