Vintage Meringue Frosting - Seven Minute Frosting

This frosting is similar to meringue but is more stable and sturdy enough to pipe.

Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan, attach a candy thermometer to the side of the saucepan. Bring to a boil over medium heat, stirring occasionally until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
Meanwhile, in the bowl of a stand mixer, fitted wth the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With the mixer running, add remaining 2 tablespoons of sugar and whisk to combine.
As soon as the syrup reaches 230 degrees, remove from heat. Wtih mixer on medium, pour syrup down the side of the bowl in a slow, steady stream. Raise speed to high and whisk until mixture is cool, checking the bottom of the mixing bowl for temperature. Frosting should form stiff peaks. This should take about 7 minutes! Use immediately.