*Frosted items can be stored at room temperature or in the refrigerator. If you opt to refrigerate, allow to come to room temperature before serving for creamiest texture.
*You can see how much frosting I piped onto each cupcake in the photos. Even with that amount, I still had a good 3/4 cup of frosting leftover, so there's enough to pipe pretty generously.
*If you want enough frosting to frost and fill an 8 or 9" layer cake or 24 cupcakes, you'll need to double the recipe.
*Mint extract smells/tastes like spearmint, not peppermint. I made that mistake once. Avoid your frosting tasting like chewing gum and make sure you buy peppermint extract...unless spearmint is truly what you're looking for.
*Peppermint extract can be strong. 1 teaspoon was plenty for me to get a good mint flavor. You can add or reduce the amount to taste.
*This is not a frosting that I make ahead and store in the refrigerator before using. It's really tricky to get it to whip back up to it's wonderful fluffy self after it's solidified in the refrigerator. I opt to pipe it as soon as I make it and then store the frosted cake/cupcake.
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