Source: Martha Stewart Weddings, Spring 2006
- 6 large eggs, separated
- 1 1/2 cups sugar
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- 6 cups (12 sticks) unsalted butter, softened
- 2 cups chopped mint leaves
Follow instructions for Vanilla Buttercream, adding 2 cups chopped mint leaves with the milk and vanilla in step 2. Tint buttercream pale green.