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.

　　

Ingredients

makes enough for one 3-layer 8-inch cake, one 2-layer 9-inch cake, or about 3 dozen cupcakes

　　1 recipe Cream Cheese Icing (page 144)

　　3 tablespoons mint extract

　　Green food coloring (optional)

　　

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.

　　Sweet Chic