Recipe information
Yield
makes enough for one 9-inch 4-layer cake or 12 jumbo cupcakes
Ingredients
Preparation
Step 1
In a small, heavy saucepan, combine 1 1/2 cups sugar, the corn syrup, and water. Heat over medium, stirring occasionally, until the sugar has dissolved. (Rub a bit between your fingers to make sure there is no graininess.)
Step 2
Raise heat to bring to a boil. Do not stir anymore. Boil, washing down the sides of the pan with a pastry brush dipped in cold water to prevent the sugar from crystallizing, until a candy thermometer registers 230°F, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.)
Step 3
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add the remaining 1/4 cup sugar. Remove the syrup from the heat when the temperature reaches 230°F (it will keep rising as the pan is removed from the heat). With the mixer on medium-low speed, pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg white mixture.
Step 4
Beat the frosting on medium until cool, 5 to 10 minutes. The frosting should be thick and shiny. Use immediately.
