Seven-Minute Frosting
This traditional Swiss meringue is fluffy, white, and almost marshmallow-like in texture. It's easy to make and takes 7 minutes to whip to fluffy perfection.
Ingredients
- 3/4 cup granulated sugar
- 1 tablespoon light corn syrup
- 3 tablespoons water
- 3 large egg whites
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Combine the sugar, corn syrup, water, egg whites, and salt in the metal bowl of a standing mixer. Set it over (but not touching) a saucepan of simmering water.
- Cook over medium heat, stirring frequently, until the sugar has completely dissolved, 3 to 4 minutes, and the mixture reaches 160°F (71°C) on a thermometer.
- Fit the mixer with the whisk attachment and beat the mixture on high speed until glossy, thick, and billowing peaks form, about, well, you know, 7 minutes. It may take a little more or a little less time.
- Beat in the vanilla. Use to frost a cake or cupcakes immediately. Best when consumed within several hours.
Notes
- Use clean equipment--Make sure that all of your equipment is very clean before making your meringue. Even trace amounts of oil or fat can prevent the meringue from whipping properly.
- Don't rush it--Don't be tempted to increase the heat to speed things along. This can result in the eggs cooking too quickly and creating lumps in the meringue.
- Use the frosting immediately--It will start to set and become difficult to work with as it sits.
Nutrition
Serving: 1cup | Calories: 175kcal | Carbohydrates: 42g | Protein: 3g | Fat: 1g | Sodium: 118mg | Sugar: 42g