The Perfect Mint Buttercream!

10 Nov

Mint-Chocolate Cupcake

I am happy to announce that I perfected my Mint Buttercream recipe. After looking through what seemed like 100′s of online recipes, I found a few I liked and combined them. The result you ask? A really yummy, “I’d put this on anything and eat it” kind of frosting.

Needless to say, I made a batch of Mint-Chocolate cupcakes, ate one, and got them out of the house!!

Mint Chocolate cupcakes are perfect for the Holidays. Enjoy this recipe and make sure you share with others :) Stay sweet xoxo

 

Mint-Chocolate Buttercream

 

Happy Holidays!

 

Ingredients

  • 3 sticks of room temperature butter (it’s very important they are room temp)
  • 3 cups of powdered sugar (no need to sift)
  • 1 tbs of cream of tartar
  • 6 tbs of Half and Half
  • 1/2 cup of thawed cool whip
  • 1/4 tsp mint extract (use a little more depending on how “minty” you want it)
  • 2 drops of green food coloring
  • Andes mint candies

Directions:

  1. Beat the butter in your mixer until very creamy. You will need to scrape the bowl several times
  2. Adding one cup of powdered sugar at a time, mix in with the butter.
  3. Add the half and half and mint extract. Beat on medium speed for 5 minutes (be patient!)
  4. Add the cream of tartar, food color and cool whip.
  5. Mix on medium high for another 5 minutes.

**Frosting will be very thick, but it’s supposed to be :) **

These cupcakes are now available on my Etsy shop. Eight (8) cupcakes for $12, plus an extra treat because you read my blog! www.etsy.com/shop/staycalmcupcake  xoxo

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12 Responses to “The Perfect Mint Buttercream!”

  1. ambermartingale November 10, 2010 at 4:58 pm #

    Yum.

  2. Nikki November 10, 2010 at 5:14 pm #

    OMG. WOW.

  3. Elizabeth November 10, 2010 at 10:09 pm #

    That looks really yum!

  4. Katie November 11, 2010 at 5:52 am #

    These look really delicious! We love mint choc chip in this house so feel inspired to try this out. Will have to adapt the recipe with UK ingredients as we don’t have some of the stuff. Did you just make a chocolate sponge for the actual cake?

    Great blog! Your passion for cupcakes is wonderful!!

  5. Christine November 12, 2010 at 8:47 pm #

    Hi! I love all of your recipes and especially this one! I love mint and chocolate!!

    I’ll be following you now!

    Christine aka blogstarr (twitter)

    • fontgirl November 15, 2010 at 7:51 pm #

      Thanks for stopping by xo

  6. Brooke H November 14, 2010 at 8:49 pm #

    YUMMY! I was just wondering how you ship your cupcakes? Thanks :D

    • fontgirl November 15, 2010 at 7:51 pm #

      Hi Brooke,

      I ship the cupcake without frosting. The frosting comes in a piping bag that you cut the tip off of and pipe on yourself once you get the cupcakes. They ship pretty nicely actually. Feel free to order some! My Blog readers get a discount!!

  7. Jo November 28, 2011 at 12:23 am #

    With there being half and half in the frosting does it have to be refrigerated?

    • StayCalmCupcake November 28, 2011 at 12:50 pm #

      Hi- thanks for stopping by! The frosting needs to be stored in the refrigerator but the cupcakes will be fine to sit out for up to 4 hours :)

Trackbacks/Pingbacks

  1. I LOVE Holiday Sprinkles! « Stay Calm, Have A Cupcake! - November 29, 2010

    [...] Green Mint Frosting: http://fontgirl.wordpress.com/2010/11/10/the-perfect-mint-buttercream/ [...]

  2. Andes Mint Cupcakes « Stay Calm, Have A Cupcake! - November 7, 2011

    [...] with Mint Buttercream and Top with Andes Mint Candy [...]

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