Categories: Frosting
Ingredients
- 6 large egg whites
- 13/4 plus 2 tbsp. granulated sugar
- 11/2 cups (3 sticks) unsalted butter, at room temperature
- 4 tsp. peppermint extract
- 1-2 tsp. vanilla extract
Directions
-
To make the frosting, combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until smooth again, about 3-5 minutes more. Stir in the peppermint and vanilla extracts and mix just until incorporated.
-
If you would like the red and white swirled frosting effect, remove about half of the frosting to a bowl. With the remaining frosting in the mixing bowl, add red gel coloring and mix until you have achieved the desired shade. Fit a pastry bag with a large tip. Fill one side of the pastry bag with the white frosting, and then fill in the other side with the red frosting (this does not need to be exact – just enough so that both colors are included.) Pipe a test streak until you see both colors coming out of the tip. Frost cupcakes as desired, refilling the pastry bag in the same manner as needed.