Seven Minute Peppermint Frosting

1. 1

   Combine sugar, water and syrup in a glass microwave safe measuring cup, the 2 quarts (1900 ml) size.

2. 2

   Cook one minute at a time stopping to stir and wash the spoon each time until the syrup spins a silk thread.

3. 3

   Meanwhile beat the egg whites until they form stiff peaks.

4. 4

   Slowly add hot syrup to the egg whites while still beating (The frosting should have the consistancy of marshmellow creme when it is done and ready to spread).

5. 5

   Add the peppermint extract and stir it in and then spread over a chocolate cake.

6. 6

   Sprinkle with the crushed candies.

* Per serving · 4 servings · Values may vary.

No additional tips available.