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Peppermint Frosting
Credit:
Krause, Johansen
Recipe Summary
Yield: About 8 cups
Ingredients
Ingredient Checklist
1 3/4 cups sugar
2 tablespoons light corn syrup
6 ounces whipping-quality pasteurized egg whites
1/2 teaspoon pure peppermint extract
Gallery
Peppermint Frosting
Credit:
Krause, Johansen
Recipe Summary
Yield: About 8 cups
Gallery
Peppermint Frosting
Credit:
Krause, Johansen
Peppermint Frosting
Credit:
Krause, Johansen
Peppermint Frosting
Recipe Summary
Yield: About 8 cups
Recipe Summary
Yield: About 8 cups
Yield: About 8 cups
About 8 cups
Ingredients
Ingredients
- 1 3/4 cups sugar
- 2 tablespoons light corn syrup
- 6 ounces whipping-quality pasteurized egg whites
- 1/2 teaspoon pure peppermint extract
Directions
Put 1 1/2 cups sugar, the corn syrup and 1/4 cup water in a small heavy saucepan; cook over medium heat, stirring often, until sugar has dissolved, about 4 minutes. Raise heat to high. Bring to a boil, without stirring; wash down sides of pan with a wet pastry brush to prevent crystals from forming. Boil until syrup registers 230 degrees on a candy thermometer, about 5 minutes.
Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form, about 2 minutes. Gradually add remaining 1/4 cup sugar. Reduce speed to low. Carefully pour in hot syrup down side of bowl. Raise speed to medium-high. Mix until completely cool, thick, and shiny, 12 to 15 minutes. Mix in peppermint extract. Use immediately.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Peppermint Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peppermint Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
