7 Minute Frosting is full of...

So the recipe I have for 7 Minute Frosting claims it takes 7 minutes. Do not be fooled by this!! It took me closer to 30 minutes to make, but it's very delicious and, although tricky, not difficult. Be cautious, once this frosting is done, it starts to harden pretty quickly, so have a piping bag ready, and work quick.

You will need:

1 1/2 c. sugar, plus 2 tbsp
2/3 c. water
2 tbsp light corn syrup
6 large egg whites, room temp

An electric mixer, a small heavy saucepan and a candy thermometer

Combine water, 1 1/2 c sugar and corn syrup in the heavy saucepan. Clip the candy thermometer onto the side of the pan so it is touching the liquid.

Bring contents to a boil, over medium heat, stirring occassionally until the sugars dissolve. Without stirring continue to let the syrup boil until it reaches 230* on the thermometer.

While the mixture is coming to 230*, in the electric mixer, whisk egg whites on medium high until soft peaks begin to form. Add remaining 2 tbsp of sugar and continue to beat whites until peaks slightly stiffen.

Once the mixture on the stove reaches 230*, with the mixer on medium low, slowly and steadily pour the hot syrup into the egg whites. Raise mixer speed to medium high and whisk until the bowl is cool to the touch and stiff peaks form, about 7 minutes, although mine took more like 15.

Transfer to a piping bag, and using a large plain tip (like Wilton #1A) pipe frosting onto each cupcake: Hold bag over cupcake, with the tip just above the top, and squeeze to create a dome effect, and release pressure by pulling upwards to form a small peak.