Vanilla Mint Buttercream
Adapted from One Sweet Cupcake
Makes enough to frost more than 48 cupcakes in method shown above. :-)
1 pound butter, softened
pinch of salt
2 pounds powdered sugar
1/8 cup milk
1 tablespoon pure vanilla
1/2 tablespoon peppermint extract
In a stand mixer bowl with the paddle attachment, beat butter and salt until light, completely smooth and fluffy. Turn the mixer speed to low and add half of the powdered sugar. Mix until smooth.
Add vanilla and peppermint to milk.
Alternately, add remaining powdered sugar and milk extract mixture, beating until smooth and creamy. Add green food coloring (I use Wilton paste colors) and mix until desired shade is reached.
Frost cupcakes as desired. I garnished each cupcake with
Andes Creme de Menthe Thins and fresh peppermint leaves/sprigs.
**I will elaborate on my technique above if anyone would like me to!