Ingredients

makes enough for one 9-inch 4-layer cake or 12 jumbo cupcakes

　　1 3/4 cups sugar

　　2 tablespoons light corn syrup

　　1/4 cup water

　　6 large egg whites

　　

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.