Fruity MentosSwirl Frosting
 

• Keep in mind that this frosting requires an overnight chill in the fridge. So, make sure to plan ahead to give it enough time to set. Looking to make those mouthwatering cupcakes in the photo? You'll find the recipe in my cupcake category, titled 'My Best Chocolate Cupcake.
   
• Baker's Note: When making this delicious frosting avoid boiling the cream. Instead, let the candies melt slowly in the cream. Boiling can change the cream's texture making it grainy and stability by disrupting its proteins and fat content. For the best results, gently warm the cream until it's just enough to melt the candy, stirring constantly. This way, you get a stable, delicious frosting when you whip it up.
   
• Add 135 grams of Fruit Mentos candy, 1 teaspoon of vanilla bean paste (if using), a pinch of fine sea salt, and 500 grams of heavy cream to a medium saucepan. If using food coloring or pink papaya powder, add it at this stage.
   
• Place the saucepan over medium -low heat (on my stove, this is at setting 3). Stir occasionally, ensuring the cream does not start to boil. It's important to allow the candies to melt slowly.
   
• Continue heating and stirring occasionally until the candies are 100% melted. Once the candies are fully melted, remove the pan from heat. Transfer the mixture to an airtight container, placing a piece of plastic wrap directly on the surface to prevent a skin from forming.
   
• Chill the mixture in the refrigerator overnight to get firm.
• The next day, remove the plastic wrap from the fruity cream and transfer it to a mixer bowl fitted with the whisk attachment. Start whipping for about 10 to 20 seconds, then pause to check the consistency. If you prefer a smooth and fluffy frosting, you might find it's perfect at this stage. However, if a super stable frosting is your goal, mix for an additional 10 to 20 seconds. Be aware that this might result in a slightly grainier texture, but it will be firmer. You can refer to the step-by-step photos for guidance: While it's still delicious, be careful not to overmix, as it can become too grainy. Whipping it a bit longer will yield a thicker version of this frosting.
   
• To use the frosting as seen in the photo above, use "my best chocolate cupcake recipe", available in the cupcake category. Once your cupcakes have cooled, you're ready to add the frosting. Now that we've made the frosting, let's proceed to pipe it. Begin by placing half of the frosting into a piping bag fitted with an Ateco 849 nozzle – this is the one I personally prefer. The key reason for using only half of the frosting initially, especially when piping cupcakes, is to prevent it from melting due to the warmth of your hands. It's always more effective to add the frosting in smaller batches.
   
• For any leftover Fruity MentosSwirl Frosting, storage is simple and convenient. Place the frosting in an airtight container and cover the surface with plastic wrap to keep it fresh. Its shelf life will generally depend on the expiry date of the whipped cream used. Typically, you can expect the frosting to stay good for about three to five days when stored properly in the refrigerator. This way, you can enjoy the delightful freshness and flavor of your homemade frosting for several days after making it.