Seven-Minute Icing

• 1½ cups sugar
• ¾ cup water
• 6 large egg whites</

In a small, heavy saucepan, combine the sugar and the water. Bring to a boil over medium-high heat, whisking to dissolve the sugar, and cook until the mixture registers 239°F (soft-ball stage) on a candy thermometer. This will take several minutes.

Meanwhile, in a stand mixer fitted with the whisk attachment, beat the egg whites with the salt until frothy and opaque. Add the cream of ta