Thin Mint Buttercream

It's easy to make, super *light and creamy, and makes an irresistible topping to your favorite homemade or boxed mix cakes and cupcakes.

Course Dessert

Cuisine Cake

Prep Time 10

Total Time 10

Servings cup

Calories 2517kcal

Author Melissa Rose

Ingredients

½ cup unsalted butter room temperature
1 ½ cup powdered sugar
½ cup semi-sweet chocolate chips
¼ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon mint extract
10 thin mint cookies crushed into a powder

Instructions

Melt semi-sweet chocolate chips (½ cup) in the microwave or in a small saucepan on low heat, stirring frequently. Once melted, remove from heat, stir until smooth, and then set aside. Allow to cool at least 5 minutes before proceeding.
In a separate large bowl, beat the softened unsalted butter (½ cup, i.e., 1 stick) on medium speed using a hand or stand mixer (with paddle attachment) for 2-3 minutes (until creamy).
Slowly add in powdered sugar (1 ½ cups), followed by the melted chocolate, heavy cream (¼ cup), vanilla extract (1 teaspoon), and mint extract (½ teaspoon), and continue mixing on high speed for 2 minutes. Add crushed thin mint cookies. Once everything is added, slowly turn the mixer up to high speed and beat for 3-4 minutes.

Notes

If frosting is too thin, feel free to add more powdered sugar until it is your desired consistency. If frosting is too thick, you may add more heavy cream.

Nutrition