Martha Stewart Cake Frosting Recipe

Perfect SevenMinute Frosting Recipe Martha Stewart

WEBJul 26, 2017 · Directions. In a small, heavy-bottom saucepan, combine 3/4 cup sugar, corn syrup, and 4 tablespoons water. Place over medium heat, stirring occasionally, until …

Rating: 5/5(105)
1. In a small, heavy-bottom saucepan, combine 3/4 cup sugar, corn syrup, and 4 tablespoons water. Place over medium heat, stirring occasionally, until sugar has dissolved, about 4 minutes. Rub a bit of the mixture between your fingers, making sure any graininess has disappeared. Raise heat, and bring to a boil without stirring. Continue boiling, occasionally washing down the sides of the pan with a pastry brush dipped in cold water to prevent sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.) Remove the syrup from heat (temperature will keep rising).
2. Meanwhile, in the bowl of an electric mixer, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. With mixer on medium-low speed, pour syrup in a steady stream down side of bowl (to avoid splattering).
3. Beat the frosting on high speed until cool, about seven minutes. It should be thick and shiny. Use immediately.

Preview

See Also:

Show details

Whipped Frosting Recipe Martha Stewart

WEBNov 17, 2022 · Directions. In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook …

Rating: 3.2/5

Preview

See Also:

Show details

Versatile Vanilla Cake Recipe Martha Stewart

WEBJan 16, 2019 · Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, …

1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
4. Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.

Preview

See Also:

Show details