You may also like
Categories:Viewed: 44 - Published at: 3 years ago
Ingredients
- 1 1/2 cups sugar
- 1 tablespoon light corn syrup
- 3/4 cup water
- 2 egg whites
- 2 to 3 drops peppermint oil
- 2 (1-ounce) squares unsweetened chocolate, melted
Method
- Combine sugar, syrup, and water in a medium-size heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Continue cooking, stirring frequently, until mixture reaches soft ball stage (240°).
- Beat egg whites (at room temperature) until foamy. While beating at medium speed of electric mixer, slowly pour half of the hot syrup in a thin stream over whites. Return remaining syrup to heat, and continue cooking until mixture reaches hard ball stage (260°).
- Continue beating at medium speed of electric mixer, and slowly pour remaining syrup in a thin stream over egg whites. Turn mixer to high speed, and continue beating until stiff peaks form and frosting is thick enough to spread. Add peppermint oil; beat until blended. Spread immediately on cooled cake. Drizzle melted chocolate over frosting.
