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Made with chocolate chips, peppermint oil, and a touch of green gel food coloring, this mint chocolate chip buttercream pairs nicely with cookies, cupcakes, and macarons…and tastes just like mint chip ice cream!
Why Mint Chocolate Chip Buttercream?
As far as flavor combinations go, chocolate and mint is one of my absolute favorites. In fact, this obsession probably explains why I like Thin Mints, York Peppermint Patties (which originated in my hometown of York, PA!), Mint M&Ms, Peppermint Aero bars, and of course, mint chocolate chip ice cream. Believe it or not, I even use chocolate peppermint lip balm.
Mint Chocolate Chip Frosting!
My love of all things chocolate-mint extends to baking, most recently inspiring this recipe for mint chocolate chip buttercream.
Smooth and creamy and featuring the ideal balance of dark chocolate and natural peppermint oil, this frosting tastes exactly like a spoonful of mint chocolate chip ice cream. For me, one bite evokes feelings of a trip to the ice cream parlour on a warm summer afternoon. (And as a bonus, it won’t melt nearly as fast!)
I used half of this particular batch of buttercream to fill French macaron shells, and the other half for chocolate sandwich cookies, but this buttercream is incredibly versatile. It works just as nicely as a filling or topping for cakes, cupcakes, brownies, whoopie pies, and just about anything else you can thing of!
As written, the mint chocolate chip buttercream recipe makes about 900 grams (3.5 cups) of frosting, and can easily be doubled or tripled for cake decorating or for large-batch recipes.
Mint Chocolate Chip Buttercream Tips and Tricks
Be sure to choose pure peppermint oil for this recipe, rather than a peppermint extract. LorAnn Oils’ Natural Peppermint Oil is my go-to, but many brands of natural peppermint oil are available for purchase via Amazon, a baking supplier, or a health food store.
You can substitute extract if absolutely necessary, but you will need to increase the amount used as extracts are not nearly as strong as oils.
Miniature chocolate chips work nicely in this mint chocolate chip frosting recipe. If you can’t find miniature chocolate chips, substitute shaved or chopped chocolate instead. Do not use regularly-sized chocolate chips, as the larger size will make it difficult to spread or pipe the frosting. I used semi-sweet chocolate chips for this recipe, but feel free to use milk or dark chocolate if desired.
The green gel food coloring in this recipe immediately screams peppermint! However, you can substitute any color you’d like, or simply keep the natural white look of the frosting instead.
Other chocolate peppermint recipes you might enjoy:
Chocolate Mint M&M Cookies
Chocolate Peppermint Brownies
Peppermint Cake Balls
Mint Chocolate Chip Marshmallows
Chocolate Peppermint Lollipops
Peppermint Hot Chocolate
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Mint Chocolate Chip Buttercream
- Total Time: 0 hours
- Yield: 900 grams buttercream (about 3.5 cups) 1x
Description
Made with chocolate chips and peppermint oil, this mint chocolate chip buttercream pairs nicely with sandwich cookies, cupcakes, and macarons.
Ingredients
225 grams unsalted butter (2 sticks / 1 cup), softened to room temperature
3–4 drops pure peppermint oil,* or to taste
Pinch salt
Green gel food coloring (optional)
550 grams confectioner’s sugar (4 cups)
3–4 tablespoons whipping cream, plus more as needed to adjust consistency
145 grams miniature semisweet chocolate chips** (3/4 cup)
Instructions
Add softened butter to a large mixing bowl (if using a handheld mixer) or the bowl of a stand mixer. Whip butter on high speed until light and fluffy, about 2-3 minutes.
Beat in peppermint oil and salt, and mix until well combined. If using food coloring, add it here.
Gradually add the confectioner’s sugar to the butter mixture, mixing on medium speed after each addition.
Add whipping cream by the tablespoonful, and continue adding until desired consistency is reached. More or less cream may be needed depending on your intended application (piping, frosting cupcakes, filling macarons, etc.)
Use buttercream as desired. Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
*Be sure to choose pure peppermint oil, rather than a peppermint extract. If substituting extract, you will need to increase the amount used.
**Miniature chocolate chips work nicely in this recipe. If you can’t find these, substitute shaved or chopped chocolate. Do not use regularly-sized chocolate chips, as their size will make it difficult to spread or pipe the frosting.
- Prep Time: 15 minutes
- Cook Time: n/a
- Category: Frostings and Fillings
- Method: No Bake
- Cuisine: Sweets
