Place spinach in a pan with 2 Tablespoons of water (for steaming), place the spinach in same pot and steam until wilted on medium heat.
Place spinach in blender and puree.
Strain into a bowl through fine seive or cheese cloth in order to get all the great color out while leaving all the pulp behind. Set juice aside, discard pulp.
In a separate mixing bowl cream the buttery spread and a tablespoon of the spinach juice with a hand mixer or a stand mixer.
Add the powdered sugar slowly (no more than 1/3 cup at a time) and continue to mix until well combined.
Add more spinach juice as you go if you need more color. Keep in mind that getting the right texture is a delicate dance between the spinach juice and the powdered sugar.
You should have peaks that hold their shape when you pull the beaters out of the icing. Adjust consistency if you want it more pliable, add a bit of buttery spread. For a stiffer frosting, add more powdered sugar.
The spinach does not flavor significantly the icing.
This green (spinach) icing looks great garnished with cherries. Have fun!
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