Start with any plain white frosting you like.  I used sweetened whipped cream (see recipe below). If you can't have dairy, you can use sweetened whipped coconut cream or a basic nondairy 'buttercream' frosting.  This gives just a hint of pale green color and just enough mint to be refreshing.
All you need is
1 c. frosting 
1 tsp. mint flavored liquid chlorophyll


Stir together.  If you don't have chlorophyll on hand, try a similar amount of really well pureed spinach or parsley (the flavor won't come through), plus maybe 1/4 tsp. mint extract or a few drops mint essential oil.  
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If you're wondering what in the world is mint flavored liquid chlorophyll, here's what I used. I have not compared other brands since this is the kind my local health food store sells.  ;)   My husband keeps taking it in hopes it'll lower his cholesterol; it's supposed to be a blood cleaner.



Here's the base I like best for this:

Stabilized whipped cream  (will not go flat or runny- great for topping pies or as a frosting)

½ pint whipping cream (8 oz)
½ tsp. vanilla
2 Tbsp. sugar OR ¼ c. powdered sugar
2-3 tsp. Ultra Gel OR 1 tsp. unflavored gelatin

If using Ultra Gel, stir it with the sugar, then add cream and vanilla and whip until stiff. 

If using gelatin, put it with a tablespoon of water, let it sit a minute to soften, then microwave for 12 seconds to dissolve it. Whip cream, sugar, and vanilla until they start to thicken a little, then slowly pour gelatin in while still beating. Whip until stiff.

For more ways to stabilized whipped cream, see Never-Flat Whipped Cream
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Looking for another green food?
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