Seven-Minute Frosting

Directions

1. 1
   Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan.
2. 2
   Bring to a boil over medium heat, stirring occasionally, until sugar dissolves.
3. 3
   Continue boiling, without stirring, until syrup reaches 230F.
4. 4
   Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form.
5. 5
   With mixer running, add remaining 2 tablespoons sugar, beating to combine.
6. 6
   As soon as sugar syrup reaches 230F, remove from heat.
7. 7
   With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream.
8. 8
   Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes.
9. 9
   Use immediately.
10. 10
    Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.
11. 11
    Add 2 tablespoons pure coffee extract (see Sources, page 342) at the end of step 3, whisking to combine.