Increase the speed to medium-high and beat for 2 minutes until it becomes very thick.
Stop the mixer and add the salt, food gel, and mint extract. Beat on medium-high speed for another 2 minutes.
kosher salt, mint extract, green food gel
Turn the mixer to your lowest speed and pour in the heavy cream. Beat until it becomes very creamy and spreadable.
¼ cup heavy cream
Frost cupcakes or a layer cake!
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on 'METRIC' above the ingredients list. Butter: I use European style butter in my recipes. This will make your finished bake much creamier and richer.Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Food Gel: I'm using Americolor food gel in the shade 'Mint Green'Mint Extract: Make sure you're using mint extract and not peppermint extract.Storage: Store buttercream in an airtight container in the fridge for up to a week. To freeze, place in an airtight container and freeze for up to 2 months. Let thaw before using and give it a stir or mix with a hand mixer before using.