Courtesy The Gourmet Review

This Hint of Mint Frosting recipe is absolutely delicious and spreads easily on any cake or cupcakes. It’s my “Blue Baker’s” variation of the frosting used on my childhood favorite cake recipe.

True to form, my granddaughter likes to “tweek” recipes, so she switched the green to orange food coloring this week to match our Halloween theme.

The frosting works with any food coloring, depending on the occasion, but regardless of the color, we love keeping the mint flavoring for a unique taste.

SERVES: 2 dozen cupcakes or one two layer cake

INGREDIENTS

1 1/2 cups (318 grams) Crisco shortening

1  32 oz bag (907 grams) confectioner’s powdered sugar

1/2 (9 grams)  teaspoon salt

1/2 cup (136 grams) evaporated condensed milk or sweetened condensed milk

2  1/2 teaspoons vanilla (10 grams)

2 teaspoons peppermint extract  (7 grams)

1/4 teaspoon green food coloring (2 grams)

Up to 2 tablespoons (44 grams) water (adjust depending on consistency)

INSTRUCTIONS

Add shortening to food processor and mix about l minute.

Gradually add confectioner’s powdered sugar, salt, condensed evaporated milk and vanilla.

Turn processor on high until mixture looks whipped.

Slowly add water, scraping bowl, until mixture is a smooth consistency.

Add peppermint extract and green food coloring.

NOTE

This frosting keeps well in the refrigerator. We like to save extra cupcakes in the freezer and keep for  a fun, easy to put together dessert, that requires no fuss. The cupcakes taste fresh when thawed and are easy to frost with the leftover saved frosting.

– The Gourmet Review and The Blue Baker