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Meringue Frosting for Raspberry White Cake

                              Credit: 
                              Jonathan Lovekin

Recipe Summary

prep: 20 mins

total: 25 mins

Yield: Makes About 6 Cups

Ingredients

Ingredient Checklist

1 1/4 cups sugar

1 1/2 tablespoons light corn syrup

5 large egg whites, room temperature

Gallery

Meringue Frosting for Raspberry White Cake

                              Credit: 
                              Jonathan Lovekin

Recipe Summary

prep: 20 mins

total: 25 mins

Yield: Makes About 6 Cups

Meringue Frosting for Raspberry White Cake

                              Credit: 
                              Jonathan Lovekin

Meringue Frosting for Raspberry White Cake

                              Credit: 
                              Jonathan Lovekin

Meringue Frosting for Raspberry White Cake

Recipe Summary

prep: 20 mins

total: 25 mins

Yield: Makes About 6 Cups

Recipe Summary

prep: 20 mins

total: 25 mins

Yield: Makes About 6 Cups

prep: 20 mins

total: 25 mins

prep:

20 mins

total:

25 mins

Yield: Makes About 6 Cups

Makes About 6 Cups

Ingredients

Ingredients

  • 1 1/4 cups sugar
  • 1 1/2 tablespoons light corn syrup
  • 5 large egg whites, room temperature

Directions

Bring 1 cup plus 2 tablespoons sugar, the corn syrup, and 3 tablespoons water to a boil, stirring. Wash down side of pan with a wet pastry brush, and cook sugar syrup, without stirring, until a candy thermometer registers 230 degrees.

Meanwhile, beat egg whites with a mixer until soft peaks form. Gradually beat in remaining 2 tablespoons sugar.

Add sugar syrup in a slow, steady stream down side of bowl. Beat on high speed until thick, fluffy, and cool, about 7 minutes.

Reviews (3)

Add Rating & Review

133 Ratings

5 star values:

                                  34

4 star values:

                                  40

3 star values:

                                  40

2 star values:

                                  12

1 star values:

                                  7

Reviews (3)

Add Rating & Review

133 Ratings

5 star values:

                                  34

4 star values:

                                  40

3 star values:

                                  40

2 star values:

                                  12

1 star values:

                                  7

Add Rating & Review

133 Ratings

5 star values:

                                  34

4 star values:

                                  40

3 star values:

                                  40

2 star values:

                                  12

1 star values:

                                  7

133 Ratings

5 star values:

                                  34

4 star values:

                                  40

3 star values:

                                  40

2 star values:

                                  12

1 star values:

                                  7

133 Ratings

5 star values:

                                  34

4 star values:

                                  40

3 star values:

                                  40

2 star values:

                                  12

1 star values:

                                  7
  • 5 star values:
  • 34
  • 4 star values:
  • 40
  • 3 star values:
  • 40
  • 2 star values:
  • 12
  • 1 star values:
  • 7

Martha Stewart Member

Rating: Unrated

08/25/2014

                Hello, could I substitute the corn syrup with something else like honey or sugar as where I live (Italy) this product isn't so available? Thanks in advance!

Martha Stewart Member

Rating: Unrated

09/21/2012

                Oops - apologies, I meant to leave this comment on the rainbow cake recipe page - this recipe was the one I browsed to when seeking more information about why the rainbow buttercream meringue wasn't working.

Martha Stewart Member

Rating: Unrated

09/21/2012

                I agree with the others re: this buttercream meringue.  If my frosting turns out it will be a minor miracle - I've been beating it for more than 10 minutes.  More detailed instructions on this tricky process would be very helpful - if not essential.  Warnings, like "be sure not to... " and "bring the egg/sugar mixture on the stove to ___ degrees could be added. Other recipes give a temperature reading - I'm not sure if I under or over-cooked the meringue. Pretty cake though!

Martha Stewart Member

Rating: Unrated

08/25/2014

                Hello, could I substitute the corn syrup with something else like honey or sugar as where I live (Italy) this product isn't so available? Thanks in advance!

Rating: Unrated

Rating: Unrated

09/21/2012

                Oops - apologies, I meant to leave this comment on the rainbow cake recipe page - this recipe was the one I browsed to when seeking more information about why the rainbow buttercream meringue wasn't working.  


                    
                I agree with the others re: this buttercream meringue.  If my frosting turns out it will be a minor miracle - I've been beating it for more than 10 minutes.  More detailed instructions on this tricky process would be very helpful - if not essential.  Warnings, like "be sure not to... " and "bring the egg/sugar mixture on the stove to ___ degrees could be added. Other recipes give a temperature reading - I'm not sure if I under or over-cooked the meringue. Pretty cake though!

All Reviews for Meringue Frosting for Raspberry White Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Meringue Frosting for Raspberry White Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest