Mint Cream Cheese Buttercream

• Vegetarian
• Gluten free

• Baking & Spices

  • 4 1/2 cups Confectioners' sugar
  • 1 Food coloring, green
  • 3/4 tsp Mint extract, pure
  • 1 1/2 tsp Nielsen-massey vanilla extract, pure such as

• Dairy

  • 1 (8-ounce/226 grams package cream cheese
  • 1 cup Butter, unsalted

Found on wickedgoodkitchen.com

Description

Ingredients

• 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
• 1 (8-ounce/226 grams) package cream cheese, such as Philadelphia®, chilled from the fridge
• 1½ teaspoons (7.5 ml) pure vanilla extract, such as Nielsen-Massey®
• ¾ to 1 teaspoon (3.75 to 5 ml) pure mint extract (not peppermint), such as McCormick®
• Green food coloring, Kosher certified or natural preferred, such as CHEFMASTER®
• 4½ cups (540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted

Directions

• Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese and extracts; beat until fully incorporated. Add desired amount of green food coloring and mix until well blended. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
• Gradually add 4½ cups confectioners’ sugar, beating on low speed (stir), until well combined. Add additional green food coloring as needed for desired color. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.
• Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.