Mint Buttercream Frosting

This mint buttercream frosting recipe is cool and creamy. Flavored with vanilla and mint extract, this frosting pairs well with chocolate to make delicious mint chocolate desserts.

Ingredients for Mint Buttercream Frosting

• Unsalted butter – Room temperature.
• Powdered sugar – Confectioners’ sugar/icing sugar.
• Vanilla extract – Pure vanilla extract.
• Mint extract – Be sure to use mint extract as opposed to peppermint extract for this recipe.
• Salt – A pinch of salt provides some contrast to the sweetness of the frosting.
• Heavy cream – To help the buttercream become smooth and creamy.
• Green gel food coloring – Optional. A few drops of gel food coloring tints the frosting a minty green color. For this frosting, I used a drop of green and a drop of teal to get a minty green color.

How to Make Mint Buttercream Frosting

1. Whip the butter: Whip the room temperature butter for 5 minutes until it is light, fluffy, and pale in color. 
2. Add the ingredients: Add the powdered sugar and mix on low speed until well combined. Add the vanilla extract, mint extract, and salt and mix until the ingredients are incorporated. While mixing on low speed, drizzle in the heavy cream. Add a few drops of green gel food coloring, if desired.
3. Whip the buttercream: Whip the buttercream on medium speed for 2 to 3 minutes until the frosting has a creamy consistency. Then, mix the frosting on low speed for several minutes to remove any air bubbles and to make the frosting smooth.

Other Recipes You Will Love

• Mint chocolate cupcakes
• Peppermint buttercream frosting
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• Mint cookies and cream buttercream frosting
• No bake mint chocolate cheesecake

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Mint Buttercream Frosting

Prep Time 15 minutes mins

Yield: 5 cups

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This mint buttercream frosting recipe is cool and creamy. Flavored with vanilla and mint extract, this frosting pairs well with chocolate to make delicious mint chocolate desserts.

Equipment

• Stand mixer or electric hand mixer

Ingredients 

1x2x3x

• ▢ 2 cups (454 g) unsalted butter room temperature
• ▢ 5 cups (600 g) powdered sugar
• ▢ 2 tsp (2 tsp) vanilla extract
• ▢ 2 tsp (2 tsp) mint extract
• ▢ ½ tsp (0.5 tsp) salt
• ▢ ¼ cup (60 ml) heavy cream
• ▢ 1-2 drops (1-2 drops) gel food coloring 1 drop green + 1 drop teal for a mint green color

Instructions

• In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature butter for about 5 minutes until it is light, fluffy, and pale in color.
• Add half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low until fully incorporated.
• Add the vanilla extract, mint extract, and salt and mix on low until combined. Slowly drizzle in the heavy cream while mixing on low speed. If desired, add a drop of green and teal gel food coloring to achieve a mint green color. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
• Increase the speed on the mixer to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles. 

Notes

• Store the buttercream in an airtight container in the refrigerator for up to 2 weeks or in the freezer for 3 months. To use, bring to room temperature and rewhip.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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About Courtney

Baker | 80s Lover | Cookbook Author

Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.

Meet Courtney