This easy mint buttercream frosting is super smooth, creamy, and takes just 5 minutes to make. It would go great on these easy mint chocolate cupcakes or any other dessert where you would want some minty fresh flavor!
Why You'll Love This Frosting
- All you need are 6 simple ingredients.
- You can make the green mint color lighter, darker, or just leave it out altogether.
- It's a classic american buttercream.
- You can pipe it onto cupcakes or frost a layer cake.
- It would make a perfect addition to your Christmas or St. Patrick's Day dessert!
This mint frosting is similar to my fluffy vanilla frosting recipe but instead you add just a touch of peppermint extract and some green food coloring.
I even added some chopped up andes mints to the tops of these mint chocolate cupcakes to add even more mint flavor!
Try adding this frosting to these chewy homemade brownies or even these fluffy white chocolate peppermint cupcakes.
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Mint chocolate chip ice cream has always been one of my favorite ice cream flavors, and this mint frosting recipe will remind you of that flavor!
You could easily use this frosting in sandwich cookies, on top of this chocolate chip sheet cake, or even on just simple vanilla cupcakes with oil.
Ingredients For Mint Frosting
- Unsalted Butter: Room temperature butter is a must when making frosting.
- Heavy Whipping Cream: This helps to create a creamy texture. If needed, you could also use heavy cream or milk.
- Peppermint Extract: Use pure, not imitation extract.
- Green Food Dye: I recommend using a gel food coloring like this one.
- Andes Mints: This is an optional ingredient, but I chopped them up and sprinkled them over my frosted dessert.
See the recipe card for the full ingredients list and the exact amounts.
How To Make Mint Buttercream Frosting
Step 1: In the large bowl of a stand mixer using the paddle attachment, beat the butter together on medium-high speed until smooth and creamy.
Step 2: Add the powdered sugar, heavy whipping cream, vanilla extract, peppermint extract, and green food gel and mix on low speed until combined.
Step 3: Then, increase the speed to high and beat for another 1-2 minutes until smooth and creamy.
Step 4: Use it to frost your favorite cupcakes, cake, and cookie recipes!
Storing & Freezing
If you plan on using this frosting within 1-2 days, you can keep it stored in an airtight container on the counter. You could also keep it in a piping bag if you plan on using it for cupcakes.
Storing: Otherwise, you can keep it in the refrigerator for up to 1 week. Just pull it out at least 30 minutes before you want to use it so it's not cold.
You could also rewhip it in a bowl of an electric mixer for 30 seconds to make it light and fluffy again.
Freezing: Place it in an airtight container. You can keep it in the freezer for up to 1 month. When ready to use, thaw in the refrigerator over night. Then rewhip it to help stabilize it again.
Professional Home Baking Tips
- Room Temperature: The butter needs to be at room temperature in order to create the perfect consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
- Extract: Be sure to use peppermint extract and not spearmint.
- Food Coloring: If you don't want to use food dye, leave it out. The cupcakes will taste exactly the same.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
Ways To Use This Frosting
This recipe makes enough to frost 12 cupcakes (or one dozen).
I used this frosting on top of my chocolate mint cupcakes, but you could also pair it with my chocolate cake with mint frosting, fudgy dark chocolate brownies, and even homemade vanilla cupcakes.
If you want to layer a cake with it, I recommend 1.5x the recipe for any 2 or 3 layered cake. If making a sheet cake, there's no need to make extra!
If you want to make a one layer cake, then I'd recommend cutting the recipe in half.
Recipe FAQs
I highly recommend using peppermint extract. Peppermint oil is a lot stronger and can easily over power the frosting.
Absolutely! I recommend folding in ⅓ cup of mini chocolate chips to the frosting before using on your dessert.
After two days, yes. But until then, the cake can be left out at room temperature.
No, you can leave out the green food coloring and the frosting will taste exactly the same.
📖 Recipe
Easy Mint Buttercream Frosting
Equipment
- Electric Stand Mixer
- Piping Bag
- Rubber Spatula
Ingredients:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2 tablespoons heavy whipping cream
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 1-2 drops green food gel
- andes mints, chopped (optional)
Instructions:
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes).
- Add the powdered sugar, heavy whipping cream, vanilla extract, peppermint extract, and green food gel and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Use it to frost your cupcakes, cake, or even brownies!
Video
Notes:
- Room Temperature: The butter needs to be at room temperature in order to create the perfect consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
- Extract: Be sure to use peppermint extract and not spearmint.
- Food Coloring: If you don't want to use food dye, leave it out. The cupcakes will taste exactly the same.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
I've made this recipe several times now and it always comes out perfect. I highly recommend topping your chocolate or vanilla cupcakes with this frosting!