This mint chocolate chip buttercream frosting is rich and creamy and tastes just like the ice cream version! Topping your cakes, cupcakes, and cookies with this is an easy way to take the flavor to the next level and wow all of your friends and family! I like to add a big scoop to the top of a homemade chocolate cupcake, but it tastes fantastic with any of your favorite sweets!
⅔cupmini chocolate chips(milk chocolate, semi-sweet chocolate, or dark chocolate chips)
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Instructions
Using the paddle attachment in your stand mixer (or in a bowl using a hand mixer), beat the room-temperature butter for about 5 or 6 minutes, or until the color becomes light and pale and the texture is creamy.
Add the peppermint extract as well as 1 cup of powdered sugar (confectioners' sugar). Turn the mixer to medium speed and beat until the ingredients are well-incorporated. Add in your green food coloring and alternate between drizzling heavy cream and adding the rest of the confectioners' sugar while continuing to mix.
After you have added all of the powdered sugar, continue to beat the buttercream at medium speed for an additional 2-3 minutes. The mixture will become light in color, fluffy, and creamy. Taste and adjust with a pinch of salt as needed.
Fold in the mini chocolate chips then spread the mint chocolate chip buttercream frosting onto your cupcakes, cakes, or desserts. You can also scoop the frosting with an ice cream scoop to look like a frozen dessert.
Notes
You can also leave the chocolate chips out of the frosting for easy piping, and then just add the chocolate chips on top after you've finished!
Room-temperature butter helps to ensure that it is whipped properly! You don't want to use melted butter or butter that is too cold.
Use an ice cream scoop to make this buttercream look just like a frozen treat!
Once you have frosted your cake, the buttercream frosting can remain at room temperature for up to 3 days. It does not have to be stored in the fridge unless the cake has a filling that is perishable (such as whipped cream, fruit, or custard).
To store: If you have any frosting leftover, keep it in a sealed container in the fridge for up to 4 weeks. When ready to use, place it on the counter and let it come back up to room temperature.
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