How to Make:

Note: Traditionally, seven minute frosting is made while whipping eggs whites with the corn syrup in a bowl over simmering water. While this method is different, you will still achieve a whipped meringue/fluffy frosting.

• First, in a saucepan, heat corn syrup with sugar. Continue until sugar is fully dissolved. Remove from heat and stir in vanilla.
• In a mixing bowl with a whisk attachment, whip the egg whites and salt until soft peaks form. Then, stream in the warm syrup while continuing to whip the egg whites.
• Continue whipping until stiff peaks form. You want them to be shiny white in color and the frosting should not drip off the whisk.
• Use the frosting immediately…it sets quickly!

STORAGE:

• Keep any leftover frosting in an airtight, covered container in the refrigerator. Use within 2-3 days.