Use this minty icing for our Chocolate and Peppermint Meringue Cake.
- Prep time 20 minutes
- Total time 30 minutes
Ingredients
Method
In stainless-steel bowl set over saucepan of gently simmering (not boiling) water, whisk sugar with egg whites until sugar is dissolved and candy thermometer reads 140°F. Transfer egg mixture to stand mixer with whisk attachment; whisk until stiff peaks form and mixture is cooled completely, about 10 minutes. (If only soft peaks form after 12 minutes, proceed with recipe as directed. It will yield slightly less icing.)
Switch to paddle attachment; beat in butter, 1 cube at a time, until blended. Increase speed to medium; beat until smooth, 5 to 7 minutes. (Mixture may look curdled but will come back together.) Beat in peppermint extract.
Test Kitchen Tip: If you're storing meringue-based icing in the fridge, it can separate when being brought to room temperature (it needs to be room temp before icing the cake). Here's the fix: Transfer 1/2 cup of the mixture to a microwaveable bowl; microwave on medium until melted, about 15 seconds. Scrape into remaining icing and beat again; repeat if necessary until icing returns to original fluffy texture.
Makes about 7 cups.
Nutritional facts Per 1/2 cup: about
- Fibre 0 g
- Sodium 21 mg
- Sugars 17 g
- Protein 1 g
- Calories 244
- Total fat 20 g
- Potassium 19 mg
- Cholesterol 52 mg
- Saturated fat 13 g
- Total carbohydrate 17 g
%RDI
- Calcium 1
- Vitamin A 17
