Ahhhh….this Mint Chocolate Chip Buttercream frosting recipe is one of my all-time favorites!
In my book, the combination of mint and chocolate is absolute perfection, and so it only stands to reason that Mint Chocolate Buttercream would be out of this world! SO good.
The only thing better than a bowl of this frosting and a spoon, is a chocolate cake or cupcake (or chocolate cookie or piece of chocolate anything) swirled generously with it. Mmmmm.
I once tried this recipe with mint extract rather than peppermint and I just didn’t care for it. It’s almost unheard of for me not to love a buttercream frosting, and so I quickly switched back to my trusty peppermint extract.
Feel free to do a little experimenting with mint extract if you’d like, but for me, THIS is what Mint Chocolate Chip Buttercream should taste like.
For extra easy smoothing, you can leave out the mini chocolate chips for the outer frosting, and simply add chips to the filling when making a mint chocolate chip cake. The mini chips do make piping tricky unless your piping tip has a very large opening.
While I often leave out the chips when frosting the outside of the cake, it can be done! You may just need to apply the frosting a little thicker than usual so that the mini chips can be more easily smoothed into the frosting as you make your way around the cake with your bench scraper.
As with most of our American Buttercreams, this recipe develops a slight crust and is so simple to make! You’ll love the silky smooth texture, and of course the mint-chocolatey flavor. Beware, this frosting is highly addictive! Enjoy it!
Mint Chocolate Chip Buttercream Frosting (half the recipe if just making filling)
- 2 sticks (226g) unsalted butter, softened
- 6-7 cups (690-805g) powdered sugar depending on desired consistency (see our note beneath recipe about sugar)
- 1 teaspoon (8g) peppermint extract. Taste for desired flavor (will intensify slightly over time.)
- 1/4 cup (60g) whole milk
- Green Coloring Gel (optional. We used Americolor Mint Green)
- 1/2 teaspoon (3g) salt (optional to cut sweetness. preferably fine grain or white popcorn salt)
- Cream the softened butter until smooth. Blend in the 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, milk, coloring gel, 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!
- Can be frozen in air tight container for at least three months . Thaw on countertop.
** We’ve had great results with Domino’s confectioner’s sugar and US Sugar (we buy ours from Costco). Some brands of confectioner’s sugar don’t work as well with buttercream frosting recipes.
If a package doesn’t say pure cane sugar, it contains beet sugar which is more likely to give you a grainy outcome. In addition to that, we’ve noticed that even some brands that say “Pure Cane Sugar” will give a grainy consistency. So frustrating! One example is Dixie Crystals (although it used to work great for us a few years ago.) Something has changed…it’s a mystery. Anyway, this recipe should not be grainy, and so if it is, experiment with a different confectioners sugar.
Don’t miss our Mint Chocolate Chip Cake Recipe! We use this frosting as a filling, and also as an outer coating of frosting (minus the mini chips). This chocolate and mint cake is a slice of heaven! Find the recipe here: Mint Chocolate Chip Cake Recipe
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