Mint Chip Buttercream Frosting
Mint Chip Buttercream Frosting is an ode to cool and refreshing mint chip ice cream. Use this pretty frosting on cakes, cupcakes, and cookies! The frosting is a simple buttercream base with plenty of mint flavor and mini semi-sweet chocolate chips. Coloring the frosting green is completely optional!
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When I think of mint chip ice cream, I think immediately of Breyer’s Mint Chip ice cream. It was one of my favorite childhood flavors. The cool ice cream with the steady mint flavor and the irresistible bits of chocolate was (and is) summertime perfection.
This frosting is a bit of an ode to that ice cream (even though the Breyer’s version was always white and never green). The frosting was also inspired by Crumbl Cookies Mint Chip Ice Cream Cookie. I love the creativity of cookie flavors to come from Crumbl and this one was no exception.
If you want to use this frosting recipe to make Crumbl cookies, I have a Mint Chip Ice Cream Cookie Copycat recipe you can check out on Bellewood Cottage.
Otherwise, here’s the base recipe for the mint chip buttercream that you can use for any dessert you like!
A Few Things to Know About Buttercream
- Because buttercream is made from primarily butter, I opt to store it in the fridge. The downside is that the frosting will get quite hard (butter, after all) when it is chilled. For that reason, remove your baked goods from the fridge around 30 minutes (or more for large cakes) before serving for the best texture.
- Another note is that buttercream really requires either a hand mixer or a stand mixer to whip enough air into the butter.
- Finally, buttercream is normally great for piping. The texture can be adjusted easily with the addition of more powdered sugar (to stiffen the frosting) or more cream (to loosen the frosting). However, if you want to add the mini chocolate chips here you really won’t be able to easily pipe the frosting (unless you have a very large round piping tip). Bear this in mind and know you can always omit the mini chocolate chips and then sprinkle them on top of the piping if you wish to go that route.
Why You’ll Love This Recipe
- Buttercream is an easy frosting to make. No double boilers, complicated techniques, or special ingredients required.
- This recipe is reminiscent of one of the most popular ice cream flavors, mint chip! Cool and refreshing!
- While the green food coloring is totally optional, it’s certainly festive and makes this a fun choice for a St. Patrick’s Day dessert.
Ingredients in Mint Chip Buttercream
Unsalted Butter – Because butter is the primary ingredient in buttercream, it makes sense to opt for a high quality brand if you can. I stick with American butter (versus the higher fat European varieties) for the best results. Be sure to go with unsalted butter.
Powdered sugar – Also known as confectioners’ sugar, powdered sugar is a requirement for making perfectly smooth buttercream. Should you sift? If your sugar is particularly clumpy, it’s probably a good idea. I am usually too impatient and skipping sifting seems to work just fine in my kitchen.
Heavy cream – Heavy cream is used to thin down the frosting to a soft and smooth consistency. Add it in slowly so you don’t thin down the frosting too much to start. Whole milk is an acceptable substitute, but you will need less so bear that in mind.
Peppermint extract – I opt to use peppermint extract here–check the note below for why!
Mini chocolate chips – Pick up a bag of mini chocolate chips (I used semi-sweet) to complete the frosting.
Pinch of salt – I use a pinch or two of regular table salt to enhance the flavors of the frosting.
Why Use Peppermint Instead of Mint Extract?
This is a bit of a debate because I suppose mint extract would be more “correct” for a mint chip flavored buttercream. However, that flavor of extract has a tendency to become “toothpaste flavor” which I wanted to avoid. You can use whichever you prefer. I find the best strategy (especially if using mint) is to add it slowly and add more as needed.
It’s impossible to remove the flavor if it’s too strong, so taste-test the frosting (a hardship, I know) before adding the full amount.
How to Make Mint Chip Buttercream Frosting
Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!
Add in the peppermint extract, a bit of green food coloring (optional), and a pinch of salt. Add the heavy cream, just one tablespoon at a time, and beat until light and fluffy. Adjust texture using more heavy cream.
If ready to decorate immediately, fold in the mini chocolate chips until combined. If making ahead, leave the chocolate chips out and add them in when you are ready to use the frosting (see notes).
FAQs
I prefer to store finished buttercream frosting in the fridge. Store it in an airtight container away from any strong smelling foods and it should last about one week in the fridge. See notes below on making this frosting ahead.
If you want to make the frosting and decorate with it later, I suggest leaving out the mini chocolate chips until you are ready to decorate. Prepare the frosting as directed, skipping the addition of the mini chocolate chips. Refrigerate up to a week (or follow freezing instructions below), allow frosting to come to room temperature, re-whip, and then fold in the mini chocolate chips before using it to decorate.
If you wish to freeze the frosting (so convenient for preparing ahead of time!), I suggest again that you leave the mini chocolate chips out until you are ready to thaw and re-whip.
Freeze the frosting in a freezer-safe container (I usually opt for a freezer zip top bag) for up to three months. Thaw overnight in the fridge, bring it to room temperature before you are ready to use it, and then whip it until smooth and fluffy. Then, add those chocolate chips in!
Desserts topped with the frosting can generally be frozen up to three months as well.
This recipe makes about 2.5 cups of frosting. Enough to frost about 12-18 cupcakes. For a 13″x9″ cake you will want 3-4 cups of frosting (though if you just want a modest layer, one quantity of this recipe will probably get the job done!). For a two-layer cake, I would double the frosting recipe so you have enough for piping (be sure to skip the chocolate chips for the piping frosting, though they are fine for any areas you will just be using a spatula for).
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Mint Chip Buttercream Frosting
Ingredients
- 12 tablespoons unsalted butter at room temperature 6 ounces
- 2 ½ cups powdered sugar 10 ounces
- 1-2 tablespoons heavy cream (you may also use whole milk, but will need less)
- ¼ teaspoon peppermint extract (adjust as needed up to about ½ teaspoon)
- green food coloring (gel style or liquid style will work)
- pinch salt (table salt)
- ½ cup semi-sweet mini chocolate chips (use more if desired up to ¾ cup)
Instructions
- Add the softened butter to a large bowl and whip with a hand mixer (using the beater attachments) for 2-3 minutes until smooth. Alternatively you can use a stand mixer.
- Begin to add the powdered sugar in about 1/2 cup increments, beating in each addition until completely incorporated before adding the next scoop of sugar.Beat until smooth.
- Add in the peppermint extract, tiny bit of green food coloring, and a tiny pinch of salt. Add the heavy cream, one tablespoon at a time, and beat the frosting until light and fluffy (usually takes a few minutes).Taste the frosting and add in more extract if desired (up to about ½ teaspoon total).
- Switch to using a spatula and fold in the mini chocolate chips (see notes on how to make the frosting ahead of time). Add more if desired. The frosting is ready to use!
