Mint Chocolate Chip Filling –This is a delicious variation of the Classic Vanilla Buttercream recipe. I love it sandwiched between chocolate layers!
1 stick unsalted butter
4 cups powdered sugar (no need to sift)
1 tsp. vanilla (use clear imitation if you like a whiter frosting)
1 tsp. peppermint extract
3 T milk
pinch of salt if you’d like to cut the sweetness
Cream the softened butter until smooth. Blend in the vanilla and peppermint. Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated. Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. The texture will become very smooth. Stir in desired amount of mini chocolate chips! Soooo good!
This recipe can be doubled if you need to fill a larger cake, or if you would like to frost the outside of your cake with mint buttercream, simply leave out the chocolate chips for a smooth mint frosting.
Can be frozen in air tight container for at least three months . Thaw on countertop.