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1
Whisk the egg whites and sugar in the bowl of a standing mixer set over a pot of boiling water.
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2
Whisk constantly until the sugar has dissolved completely and the egg whites feel hot to the touch, or a thermometer reads 140 F.
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3
Transfer the bowl to a standing mixer fitted with a whisk attachment and whip the egg whites on high speed until they have formed a meringue and the bowl has cooled to room temperature, 5 to 7 minutes.
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4
Remove the whisk attachment and switch to a paddle attachment on the mixer.
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5
Begin adding the butter in small amounts while the mixer is on medium-high speed.
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6
(As you are adding the butter, particularly if you add it quickly, the icing may start to look as if its curdling.
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7
This is normal.
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8
Just finish adding the butter and continue to beat the icing until it is smooth and fluffy.)
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9
Once it is finished, the icing should have a smooth, shiny appearance.
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10
Flavor it as directed and use it immediately, or keep it in an airtight container in the refrigerator for up to 4 days.
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11
For a crisp, sharp peppermint icing, add 2 tablespoons of peppermint extract, and mix well until combined.
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12
You can use it for a marvelous seasonal treat for Christmas parties, as the pristine white icing looks almost like snow atop a chocolate cupcake and then adorned with pieces of crushed candy canes.
