Typically, I don’t add food coloring to my icings unless a customer (or my daughter) requests it, but for this icing I make an exception. Just a drop or two of green food coloring makes the icing a nice shade of pale green and hints at the mint flavoring. It looks so festive atop a chocolate cupcake or mini cupcake, garnished with green sparkling sugar, that it is a natural choice for St. Patrick’s Day or other springtime celebrations. The cream cheese subdues the mint essence a little, creating a softer, rather than spicy, mint flavor. Whereas the Peppermint variation on the Swiss buttercream (page 156) is more of a seasonal option, this mint icing is popular all year long.
Recipe information
Yield
makes enough for one 3-layer 8-inch cake, one 2-layer 9-inch cake, or about 3 dozen cupcakes
Ingredients
1
3
Need to make a substitution?
Preparation
Step 1
Beat the Cream Cheese Icing in the bowl of a standing mixer fitted with a paddle attachment at medium-high speed until it is light and smooth, about 1 minute.
Step 2
Add the mint extract and 2 drops green food coloring, if desired, and mix until the color is fully incorporated.
Step 3
Use the icing immediately, or keep it in an airtight container in the refrigerator for up to 3 days. When ready to use, let the icing warm to almost room temperature.