Recipe courtesy of Martha Stewart.
- 5 large egg whites
- 1 C plus 2 tbsp sugar
- 1 lb (4 sticks) unsalted butter at room temperature
- 1/2 tsp Peppermint extract
- Stir constantly until the mixture reaches 140° F. This is the most important part; you do not want to egg whites to cook. I have read that you can have it be anywhere between 120° F – 160° F. When it reaches 140° F, the sugar should be dissolved in the egg whites. You can test this by placing a drop on your finger tips and rubbing them together. The mixture should be completely smooth.
- Place the mixing bowl on your stand. Using the wire whisk, beat the eggs. Start on low and increase the speed to medium after 2 minutes.
- Combine sugar and egg whites in your stainless steel mixer bowl (or any heat proof bowl)
- Attached your candy thermometer to the side of the bowl
- Set your bowl over top of a pot with water, just enough to cover the bottom of the pot. You do not want the water to boil and touch the bottom of your mixing bowl. Heat on medium.
- Beat for another 3 minutes on medium. At this point, your frosting should have turned white as the egg whites are whipped and the body of the meringue starts to form.
- After 5 minutes, increase speed to high. You will notice that as you increase the speed, the body of your meringue will also increase. It will start to look glossy as the peaks begin to form. Beat for another 5 minutes.
- After you have beat the meringue for a total of about 10 minutes, the bottom of your mixing bowl should be cooled completely. Your SMB should look kind of like whipped cream. Scrape down all sides and bottom of the bowl.
- Turn your mixer down to medium-low. Slowly add your butter, about 1 tbsp at a time, ensuring it is mixed well after each addition. Once you have added all your butter, slowly add vanilla extract. Mix for another minute and scrape down the sides of the bowl.
- Switch to the paddle attachment and continue beating on medium to allow all the air bubbles to escape. In about 2-3 minutes the frosting is smooth.
For a stronger peppermint flavor, add additional peppermint extract 1/4 teaspoon at a time. You can keep the SMB at room temperature if you are planning to use the same day. Otherwise, you can keep it in an airtight container in the fridge for up to 3 days (according to Martha’s recipe). Before you are ready to use, take it out of the fridge and allow it to come to room temperature. Place back in your mixer (don’t forget to wipe down with Vinegar) and beat on medium speed with the paddle attachment for 3-5 minutes.