Taking its name from the time needed to whip egg whites and sugar to fluffy perfection, this frosting can be used to dress up just about any cake.
MAKES: about 4 cups
PREP TIME: 15 minutes
COOKING TIME: 8 to 10 minutes
INGREDIENTS:
SYRUP
- 1 ½ cups granulated sugar
- ⅔ cup water
- 2 Tbsp white corn syrup
EGG WHITES
- 6 large egg whites
- 2 Tbsp granulated sugar
INSTRUCTIONS:
- For the syrup, combine the sugar, water and corn syrup in a small saucepan. Bring to a boil over medium heat, stirring until the sugar has dissolved.
- Hook a candy thermometer over the side of the saucepan. Boil the sugar mixture over medium heat, without stirring, until the candy thermometer registers 235ºF, 8 to 10 minutes. (If you don’t have a candy thermometer, drop a little of the mixture into a bowl of cold water. If it forms a soft ball, it’s ready.)
- Meanwhile, for the egg whites, beat them in a large bowl, using an electric mixer on medium-high speed, until soft peaks form.
- With the mixer running, beat the sugar into the whites.
- When the syrup is ready, remove it from the heat immediately. With the mixer running on low speed, pour it down the side of the bowl of egg whites, adding it in a slow, steady stream.
- Increase the speed to medium-high. Beat until the egg-white mixture has cooled completely and holds stiff peaks. (For best results, use the frosting immediately; in a pinch, it can be refrigerated overnight in an airtight container.)
