Clarnico Mint Cream
About this build
Thomas's giant Clarnico mint cream uses icing sugar, cream, egg whites and peppermint in a 22 cm tin. See the measured ingredients and original photographs.
Archive summary updated
Read the original account and photographs ↓
Notes from the contributor
Selected passages from the original account. Quantities may describe shopping, tests or the final build; follow the linked passage for its full context.
1 kg icing sugar – 1.20 100ml double cream – 0.40 2 egg whites – 0.80 Tissue paper – 1.50 Peppermint extract (10mls) – 0.60 Price – 4.50
Read in context →
How to keep your niece and nephew busy on a wet Saturday afternoon!
Read in context →
4. Tip the paste into a loose bottom cake tin (8.5″/22cm) and press down until evenly spread.
Read in context →
Clarnico-style mint cream: the archived recipe
Condensed from Thomas Tribe’s account of 9 July 2012. These are the contributor’s quantities and method, not a new kitchen test. Tissue paper in the original list was for the wrapper, not an ingredient.
Ingredients recorded
- 1 kg icing sugar
- 100 ml double cream
- 2 egg whites
- 10 ml peppermint extract
This uncooked mixture contains egg white. Pasteurised egg products suitable for uncooked dishes can reduce food-safety risks. Keep the mixture chilled and follow current egg-handling guidance. Food Standards Agency: handling and using eggs.
Method recorded
- Mix the icing sugar, egg whites and peppermint extract in a bowl.
- Add the cream gradually until the mixture forms a thick paste.
- Press the paste evenly into a loose-bottom cake tin, 22 cm (8.5 inches) across.
- Smooth the top with a cake-icing smoothing tool.
- Refrigerate until set. The contributor specifies a minimum of one hour.
Archive guides · Explore projects
The original account
Ingredients
1 kg icing sugar – 1.20
100ml double cream – 0.40
2 egg whites – 0.80
Tissue paper – 1.50
Peppermint extract (10mls) – 0.60
Price – 4.50
Method
How to keep your niece and nephew busy on a wet Saturday afternoon!
1. Separate 2 eggs and keep the whites (scramble the yolks for supper)
2. Put 1kg of icing sugar in a bowl, add the egg whites and peppermint extract and mix together trying not to spray the kitchen and each other with a fine layer of sugar.
3. Add the cream bit by bit until you are left with a thick paste.
4. Tip the paste into a loose bottom cake tin (8.5″/22cm) and press down until evenly spread.
5. For a professional finish smooth using a cake icing smoothing tool
6. Place in fridge until set (min 1 hour)
7. Wrap in white tissue paper with added green tissue paper stripes.
8. Serve to unsuspecting guest (who’s favourite sweets are……..Clarnico mints!)
9. Limit portion size for children and people likely to get a sugar rush.
