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Mint Buttercream Frosting
Yield: 5 cups
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
Ingredients
- 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.
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