I know this is a long shot, but has anyone made either a mint buttercream or mint/white chocolate ganache using fresh mint rather than extract?

I have recipes that call for steeping fresh mint in cream for use in recipes. But I'm not sure if the small amount of cream I'd use in a buttercream would impart enough flavor to stand out.

Ganache would probably have enough to carry the flavor. But that brings me to my other question...is the color you'd get from this a pleasant one?

Normally, Id experiment with this on my own. But it's a last minute request that I'd like to accommodate if I can and don't really have a lot of time to experiment. So I thought I see if anyone here has tried this. If not, I'll just tell her I'll develop one for her next order.

I'm sorry to say I don't have an answer to this question, and since you posted it two days ago and needed an answer right then, I'm sure the question is moot by now, but I just wanted to say that it sounds so good that I might just have to make some to see what happens. I drink mint tea a lot, and when I brew it, it comes out about the same color as green tea - not a lot of color, in other words, but not sewage green, either. I think what I would do is to make a cup of REALLY strong mint tea (a whole fistful of mint to about two cups of water, and let it reduce). Do you think that would work as a base for buttercream? I'm not sure what I'd do for the ganache. Your idea about steeping the mint in the cream would probably work. Yum!!! By the way, did you end up trying this?