My go to baking is often cookies or cakes, but I thought I’d go out of my comfort zone and try to make some butter cream icing for some chocolate cupcakes! They were super delicious and extremely fun to make as cupcakes have much more versatility in decorating vs. cookies. The only issue I had was that the butter wasn’t warm enough so it was hard to whip up the icing. I left it out for a bit to make the icing easier to pipe and decorate the cupcakes. Yum!
Mint Butter Cream Icing
2 cups butter, room temperature
4 cups icing sugar, sifted
1/2 cup whole milk
2 teaspoons pure vanilla
1 teaspoon of mint extract and a splash of green food colouring
Makes: 4 cups, enough for 18 cupcakes
CREAM: the butter on high speed until very pale in colour. stop the mixer and scrape down the sides of the bowl at least twice while beating the butter. Turn the mixer to low and slowly add the icing sugar. (make sure you reduce the mixer speed!!). Mix until well combined and then slowly add the milk and vanilla. Scrape down the sides of the bowl. Turn the mixer to high and let it run for at least 10 to 12 minutes, until the butter cream is light and fluffy.