7 Minute White Frosting

White Frosting. There is nothing better than a pure White Frosting for a cake , cupcake or bundt. I have used can and boxed goods for so many year that when I had finally decided Why? it made an incredible change in my frosting palette. White frosting comes in many variations I went over to Martha to get a recipe after looking at many site. The texture is so light and delicate it blow's your palette right out of the taste-astrophe.

Ingredients

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

This is a funny recipe I first thought "You have to be kidding me?" I think that we have gotten so use to quick and easy cooking and tasks that anything that takes more than 30 seconds is a chore. So on we go. I do have a candy thermometer and it has come in super handy for me. If you do not than do your best to follow the instructions and once that sugar is bubbly and smooth and hot you are ready. BUT get the thermometer you will use it over and over.

1st Step is to heat 1 1/2 cup of the white sugar, water and corn syrup in a small sauce pan over medium heat. Keep an eye on it and stir the sugar until the sugar dissolves.






Once it is dissolved turn the heat up to medium high, bring the sugar to a soft boil. Cook the syrup until it reaches 230 degrees on a candy thermometer. Remove it immediately. (The original recipe said to wipe the sides down with a pastry brush with water to prevent crystals. I got none and did no wiping)












2nd Step have the remaining 1/4 cup of sugar ready to add to the egg whites .Get your egg whites whipped up in your mixer until they form nice soft peaks. Mid-soft-peak time add the remaining 1/4 cup of sugar, reduce your speed once you have your peaks and start to add your syrup slowly pouring it slowly onto the edge of the mixer bowl. (Gosh I love pictures)













Once the syrup is added raise the speed of your mixer to medium high. Let it run for 6 minutes set a timer. Seriously it puff's up and becomes so lovely at about 4 minutes in add the vanilla extract.  Use this frosting immediately.













This is not a frosting you use later or set aside. I used it on a cake and popped the cake in the refrigerator for that evening. It was heaven on a platter!


The process seems very laborious but worth it. When you taste this frosting it is like sugar air in your mouth.  Look at the pictures it shows you the stages of the 7 minutes. Do not give up little baker!

 Now frost that bad boy!
 Adapted from Martha Stewart recipe catalog