Chocolate + Mint + Creamy Buttercream Frosting = One of our absolute favorite flavors in our Two Sisters Frosting Series. This one is a keeper and wow does it tastes great on chocolate cake, cupcakes, cookies and especially brownies. Make a batch today and wait for the compliments to roll in!
How to make Chocolate 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
- 3/4 cup Mini Chocolate Chips
- Wilton Color Right Food Coloring – Yellow and Blue
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.
Finally, fold in 3/4 cups of Mini Chocolate Chips.
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 Chocolate 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.
That’s all there is to it.Enjoy!
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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
- ¾ cups Mini Chocolate Chips
- Green Food Coloring
- 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,
- Add Green Food Coloring (optional)
- Fold in ¾ Cup Mini Chocolate Chips
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