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Categories: Cakes | Cheesecakes

1 envelope unflavored gelatin (1 scant tablespoon)
1 cup granulated sugar
1/3 cup plus 1/4 cup cold water

1. In a mixing bowl, sprinkle gelatin over …” cup cold water. Allow gelatin to soften, about 5 minutes.

2. Heat remaining 1/4 cup water and the sugar in a saucepan over medium-high, stirring until sugar is dissolved. Stop stirring; clip a candy thermometer onto side of pan. Boil syrup until temperature reaches the soft-ball stage (238 degrees F), brushing down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Remove from heat; add syrup to softened gelatin. Whisk mixture by hand to cool, about 1 minute, then use an electric mixer to whisk on medium-high speed until soft, glossy (but not dry) peaks form, 8 to 10 minutes. Use immediately (frosting will harden).

From Martha Stewart’s Cupcakes by the Editors of Martha Stewart Living. Photography by Con Poulos. Clarkson Potter (June 2, 2009)

Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat

Martha Stewart’s Cupcakes by the Editors of Martha Stewart Living
* Hardcover: 352 pages
* Publisher: Clarkson Potter
* Language: English
* ISBN-10: 0307460444

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Posted on Mar 27, 2013

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