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.
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
Looking for another green food?