Best Seven Minute Meringue Frosting Recipes

Seven-Minute Frosting for Lemon Meringue Cupcakes image

Provided by Martha Stewart

Yield Makes about 8 cups

Number Of Ingredients 4

1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature

Steps:

Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

Seven-Minute Meringue Frosting image

Provided by Karen Davenport

Yield 48

Number Of Ingredients 6

Steps:

In the top of a double boiler, combine all ingredients but the vanilla. Beat 1 minute.
Cook over boiling water beating constantly for 7 minutes or until the icing makes firm peaks. Remove from the heat and add the vanilla. Beat until able to spread. NOTE: You can add coloring with the ingredients. You can also use another flavoring in place of the vanilla.

Nutrition Facts : Calories 25.2 calories, Carbohydrate 6.3 g, Protein 0.2 g, Sodium 5.6 mg, Sugar 6.3 g