Mint is such a classic dessert flavor that our Buttercream Series was simply crying out for Mint version. And boy were we happy with how this Best Mint Buttercream Frosting turned out. Light, fresh and creamy, this yummy homemade frosting tastes amazing on a chocolate cupcake, a chocolate cookie or a chocolate cake!
How to make The Best Mint Buttercream Frosting
You will need:
- 1 pound (4 cups) of Powdered Sugar
- 1 cup Butter (We use Salted Sweet Cream Butter)
- 1 Tablespoon Milk
- 1/2 teaspoon Peppermint Extract
- Wilton Color Right Food Coloring – Yellow and Blue
- Decorating Bags
- Wilton 2D Decorating Tip
I use my food scale to measure 1 pound of Powdered Sugar. (If you don’t have a food scale the equivalent would be 4 cups.) You can sift the powdered sugar if it is really lumpy. I do not always do this. Instead I will mix the powdered sugar on low for 30 seconds to break up any large lumps.
Add 1 cup (2 sticks) of softened butter. I only ever use real butter, but you can use whatever you have on hand. Although I think margarine changes the taste, your buttercream frosting made with margarine will still be better than canned frosting.
Start your mixer (or electric beater) on the lowest setting. I usually put a clean dishtowel around my mixer to keep the sugar from flying out. Keep on low until the butter and sugar are incorporated and then kick your mixer up to medium high.
Add 1 tablespoon of milk. I keep the milk handy to add at the end if I need to thin it out. Once fully incorporated, after a minute or so, stop the mixer and check the consistency and taste. At this point your frosting may be a little dry. Add a little bit of extra milk, mix and check again.
Now add 1/2 teaspoon of Peppermint Extract and mix until incorporated. ALWAYS ALWAYS ALWAYS taste your frosting. You are trying to determine if the consistency is wrong, if it needs more milk, more peppermint extract etc.
You can leave the frosting white but it really doesn’t seem very Mint-y does it? We added 2 drops of yellow and 1 small drop of blue to get this pretty mint green color.
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Best Mint Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag you should be able to frost 15-18 cupcakes depending on the size of the swirl.
That’s all there is to it. You are now ready to frost your yummy baked goods with this super delicious The Best Mint Buttercream Frosting and boy oh boy does it make cookies, cakes and cupcakes taste great!
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Here are a few more great frosting recipes:
- 4 cups of powdered sugar (or 1 box)
- 1 cup of softened butter
- 1 tbsp of milk
- ½ teaspoon Peppermint Extract
- Add powdered sugar to mixing bowl.
- Add softened sticks of butter
- Add 1 tbsp of milk.
- Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
- Add more milk, a little bit at a time until frosting is the proper consistency.
- Add Peppermint Extract
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