Mint Chip Buttercream Frosting

A small wooden spatula in a bowl of homemade mint chip buttercream.

5 from 1 vote

This yummy mint chip buttercream frosting is reminiscent of popular mint chip ice cream. It's so indulgent and a fun way to fill and frost a cake or cupcakes. Use peppermint extract for the best minty flavor and plenty of mini chocolate chips!

Prep Time15

Cook Time0

Total Time15

Course: Dessert

Cuisine: American

Keyword: mint butterream, mint chip buttercream, mint chip frosting, mint frosting, mint frosting for cupcakes

Servings: cups

Calories: 3110kcal

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!

Notes

To Pipe the Frosting:

The frosting won't pipe easily once the chocolate chips are added (unless you have a very large round tip). So, if you wish to pipe the frosting, I suggest skipping the addition of the chocolate chips and sprinkling on afterwards.

If you are frosting a cake or something like that, you can reserve some of the frosting for piping and still add chocolate chips as directed to the portions that you will be spreading on with a spatula.

Omitting the chocolate chips means the yield of the frosting will be less, closer to 2 cups.

Instructions for making ahead:

If you want to make the frosting and decorate with it later, I suggest omitting 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 within the blog post), allow frosting to come to room temperature, re-whip, and then fold in the mini chocolate chips.

Why Use Peppermint Instead of Mint Extract?

Mint extract has a tendency to become "toothpaste flavor" which I wanted to avoid here. You can certainly use mint or peppermint, 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 before deciding to add additional extract.

Nutrition Facts are for the entire frosting recipe.

Nutrition