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Seven-Minute Frosting

Meringue dates back to the early 1600s, when a sweet tooth named Lady Elinor Fettiplace, of Oxfordshire, England, wrote a recipe for the lighter-than-air confection. Centuries later, it has inspired this incredible frosting. To make your own tufted tower, choose the cake and filling you and your groom like best (raspberry or lemon curd work well) and trim with the easy-to-make whip. Your guests will surely appreciate the break from buttercream.

  • Yield: This recipe makes enough to cover one 10- and one 12-inch tier. You'll need more to pipe the decorations.
Seven-Minute Frosting

Source: Martha Stewart Weddings, Spring 2009


  • 1 3/4 cups sugar
  • 1/4 cup water
  • 2 tablespoons light corn syrup
  • 6 large egg whites, at room temperature
  • 1 teaspoon pure vanilla extract


  1. Heat 1 1/2 cups sugar, the water, and corn syrup in a medium saucepan over medium heat, stirring until sugar dissolves. Increase heat; bring to a boil. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook until it registers 235 degrees on a candy thermometer.

  2. Meanwhile, whisk egg whites with a mixer on medium speed until soft peaks form, about 2 minutes. Add the remaining 1/4 cup sugar; reduce speed to medium-low. Pour the hot syrup into the egg-white mixture in a slow, steady stream. Increase speed to medium high; beat until stiff peaks form, about 7 minutes. Beat in vanilla; use immediately.

Reviews (3)

  • sarahphotochica 9 Oct, 2010

    OMG. I love the look of this cake!!! This recipe is really good too. I whipped mine for about 10-11 minutes (instead of 7) and it was the perfect consistency to pipe on cupcakes.

  • sagecox1977 8 Feb, 2010

    Does anyone know how these decorations were piped?

  • mbobin 27 Jan, 2010

    HELP i am in australia and cannot get corn syrup what can i substitute glucose syrup ? i have a recipie for a sub but i dont want to go to the trouble if i can use something else any ideas ?