seven minute frosting

Who doesn't love fluffy white frosting? I am certainly a fan, but I consistently fulfill my cravings with vanilla buttercream. Recently, however, I stumbled across a recipe for Coconut Cupcakes with Seven Minute Frosting on Martha Stewart's website. It looked like a delicious alternative to my old stand-by, and I was quickly inspired to try it out. Though I would have loved to try the coconut cake, I was in a time crunch (and in the mood for chocolate), and, therefore, decided to use Duncan Hines Dark Chocolate Fudge cake mix instead. (While not as dense and intensely chocolatey as I prefer, the cake made from this mix has proven to be reliably tasty and satisfying.)

Twenty minutes and twenty-six right-out-of-the-oven cupcakes later, I began making the frosting. While I received proper warning that the recipe would yield enough frosting for a layer cake plus 12 cupcakes, past experiences of frosting shortages and skimpily decorated cakes filled my mind and clouded my better judgement, and I followed the recipe using its original proportions. Furthermore, I figured that my "better safe than sorry" mentality could only win me some brownie points with my family, who would happily feast on any leftovers. Little did I know that it would take a group of champion eaters to put away the overwhelming amount of remaining frosting.

With the volume generated by the beaten egg whites increasing at least two-fold after the addition of the hot sugar mixture, I ended up with an almost-full Kitchenaid mixer bowl of frosting! Even after piling mountains of the shiny frosting on each cupcake, there was enough left to top at least a dozen more.

Aesthetically, the frosting was a great success; its glossiness made for a nice finished appearance, and its ratio of malleability to stability allowed for a professional-looking swirl.

Otherwise, its reviews were not as high. Simply put, it was marshmallow fluff. Now, it's nothing against marshmallow; I've thrown back my share of jumbo Jet-Puffed mallows right from the bag, and I thoroughly enjoy Mallomars, Peeps, s'mores, Rice Krispies Treats, and even those tiny, dehydrated morsels in hot chocolate mix (if they even qualify as marshmallows). Straight marshmallow fluff on a cupcake, however, was not such a winning combination. While fluff is wonderfully light and sweet, it lacks the creaminess of a traditional frosting, which can better stand up to a cupcake's worth of cake.

Despite these findings, let not this recipe go to waste. Seven Minute Frosting, though homemade marshmallow fluff in disguise, beats commercial Fluff to smithereens. It is smoother, fluffier, undeniably fresher, and sure to make a better-than-ever Fluffernutter sandwich. Or it can be combined with vegetable shortening and confectioners' sugar and used to fill whoopie pies.

Seven Minute Frosting
From marthastewart.com
Makes enough for one 9-inch layer cake and 12 jumbo cupcakes (and she's not kidding!)

1 3/4 cups sugar
2 tablespoons light corn syrup
1/4 cup water
6 large egg whites

In a small heavy saucepan, combine 1 1/2 cups sugar, corn syrup, and water. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Raise heat to boil. Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes.

Meanwhile, in a bowl of an electric mixer fitted with a 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 heat when it reaches 230 degrees. With the mixture on medium-low speed, pour the syrup in a steady stream down the side of the bowl containing the egg white mixture.

Beat the frosting until cool, 5 to 10 minutes. The frosting should be thick and shiny. Use immediately.