The Best Chocolate Mint Buttercream Frosting Two Sisters

The Best Chocolate Mint Buttercream Frosting Recipe in 2020 Mint

In a large mixing bowl (with the paddle attachment if using a stand mixer), beat together the sugar, butter, and pinch of salt until light and fluffy, about 2-3 minutes. Scrape down the bowl then beat in peppermint extract/oil, vanilla and food coloring. Beat another 1-2 minutes.

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Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 2 minutes. Add the eggs, one at a time, beating until smooth.

The Best Chocolate Mint Buttercream Frosting Two Sisters

Cream butter and 95 grams (3/4 cup) of icing sugar until pale, light and fluffy. Beat in cocoa powder, mint leaves and vanilla. Taste and beat in more icing sugar if desired.

The Best Chocolate Mint Buttercream Frosting Two Sisters Homemade

In a large mixing bowl, stir together the dry cake mix, buttermilk, melted butter, eggs, yogurt, and vanilla for 2 minutes. * You can use a rubber spatula for this, a wooden spoon, or even a hand mixer if wanted. Stir in the chopped Andes mints. Fill each cupcake spot about 2/3 full with the cupcake batter.

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Step 2: Mix the butter and Peppermint Extract together until they are fully combined (about 2 minutes on medium speed.) You want the extract to fully meld with the butter to get the best-flavored frosting possible. Step 3: Scrape the sides of the bowl down before moving on to the next step of the recipe.

Chocolate Mint Buttercream Frosting Two Sisters

Preheat oven to 350° F. Butter the bottom and sides of a 9″ x 13″ pan. Line bottom of pan with parchment paper, and then butter the parchment paper. Add a bit of flour to coat the entire inside surface of the pan, tap out the excess, and set pan aside. This will allow you to turn the cake out onto a platter.

The Best Chocolate Mint Buttercream Frosting Two Sisters

Mint Frosting is buttercream made with butter, powdered sugar, mint extract, and green food coloring, ready in less than 10 minutes!. Add ¼ cup of cocoa powder (or dark chocolate cocoa powder) in place of ¼ cup of the sugar to make this a mint chocolate buttercream frosting, which goes perfectly with chocolate cupcakes!

The Best Chocolate Mint Buttercream Frosting Two Sisters

How to Make. Step 1: Add the "slightly softened" butter (somewhere in between straight out of the refrigerator and room temperature) to the mixing bowl along with the Peppermint Extract. Yes, we Peppermint Extract instead of Mint Extract to avoid any mistaking of this yummy frosting with toothpaste! Step 2: Mix the butter and Peppermint.

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Add mint extract , vanilla extract, and salt and continue to mix on low until combined. Slowly drizzle in the heavy cream. Scrape the sides and bottom of the bowl. Add a few drops of green food coloring if desired. Turn the mixer to medium speed and whip the buttercream for about 3-5 minutes.

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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.

The BEST Chocolate Buttercream Frosting Recipe Cooking Classy

Instructions. Using the paddle attachment in your stand mixer (or in a bowl using a hand mixer), beat the room-temperature butter for about 5 or 6 minutes, or until the color becomes light and pale and the texture is creamy. Add the peppermint extract as well as 1 cup of powdered sugar (confectioners' sugar).

My Favorite Chocolate Buttercream Frosting Cooking Classy

Instructions. With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed. Add confectioners sugar, cocoa powder, 3 Tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt.

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Mint Frosting. In the bowl of a standing mixer or using a hand-held mixer with a large bowl, beat the butter for 3-5 minutes until it is pale and very creamy. Add the powdered sugar and beat on low for 30-60 seconds until it incorporates and starts to look crumbly.

Chocolate Mint Buttercream Frosting Two Sisters

Directions. In a large bowl, cream 1 1/3 cups sugar with salt and 1/2 cup butter or margarine. Blend mint extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached. Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in.

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Step 2: Mix the butter and Peppermint Extract together until they are fully combined (about 2 minutes on medium speed.) You want the extract to fully meld with the butter to get the best-flavored frosting possible. Scrape the sides of the bowl down before moving on to the next step of the recipe. Step 3: In a separate bowl, use a food scale to.

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Mint Chocolate Cake. Preheat oven to 350°F (175 degrees C). Prepare (use pan release or baking spray and line with parchment) three 8-inch by 3-inch round cake pans. (If you use a shorted pan it could spill over) Whisk together the cocoa and boiling water. Set aside to cool.