Made with beaten egg whites, this frosting is similar to meringue, but is more stable and sturdy enough for piping. And, like meringue, it also takes well to browning with a small kitchen torch. Use immediately, as the frosting will harden quickly (have your piping bag ready).
Recipe information
Yield
makes about 8 cups
Ingredients
Preparation
Step 1
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°F.
Step 2
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.
Step 3
As soon as sugar syrup reaches 230°F, 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.
COCONUT VARIATION
Step 4
Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.
COFFEE VARIATION
Step 5
Add 2 tablespoons pure coffee extract (see Sources, page 342) at the end of step 3, whisking to combine.
