Best Mint Frosting Recipes

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MINT CHOCOLATE CHIP ICE CREAM CAKE WITH BROWNIE CRUST AND VANILLA WHIPPED CREAM FROSTING



Mint Chocolate Chip Ice Cream Cake with Brownie Crust and Vanilla Whipped Cream Frosting image

Layer brownies, crushed cookies and mint chip ice cream in a springform pan. Freeze and top with a light whipped cream frosting for a show-stopping dessert.

Provided by Food Network

Categories     dessert

Time 5h30m

Yield 8 servings

Number Of Ingredients 10

Ice Cream Cake:
Unsalted butter, for buttering the pan
8 to 10 brownies (2 1/2-inch squares)
1/2 cup crushed chocolate sandwich cookies
2 quarts mint chocolate chip ice cream, softened
Vanilla Whipped Cream Frosting:
2 cups heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
Chocolate sprinkles, for sprinkling

Steps:

  • For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • For the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
  • Frost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

CHOCOLATE MINT LAYER CAKE WITH MINT CREAM CHEESE FROSTING



Chocolate Mint Layer Cake with Mint Cream Cheese Frosting image

Categories     Cake     Chocolate     Dessert     Bake     Cream Cheese     Mint     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 12

2 1/4 cups sugar
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups whole milk, hot
1 cup (2 sticks) unsalted butter, melted, hot
2 large eggs
1 1/2 teaspoons peppermint extract
3 8-ounce packages cream cheese
5 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature

Steps:

  • Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch baking sheet with waxed paper. Mix first 5 ingredients in large bowl. Whisk in milk and melted butter, then eggs and 3/4 teaspoon extract. Spread batter in pan.
  • Bake until tester inserted into center of cake comes out clean, about 25 minutes. Cool cake in pan on rack.
  • Using electric mixer, beat cream cheese, powdered sugar, 1/2 cup butter and 3/4 teaspoon extract in large bowl to blend.
  • Run knife around sides of pan to loosen cake. Turn cake out onto work surface. Peel off paper. Cut cake crosswise in half. Using spatula, place 1 cake half on platter; spread with 2 cups frosting. Top with remaining cake half. Spread remaining frosting over top and sides of cake.

BROWNIES WITH A CHOCOLATE GLAZE AND MINT FROSTING



Brownies With a Chocolate Glaze and Mint Frosting image

These brownies come from Cook's Illustrated. Best. Brownies. Ever. They take some time to make due to cooling after baking and applying the frosting but it's well-worth it. They can be made, of course, without the glaze and/or frosting and are still excellent.

Provided by Tomorrow Never Knows

Categories     Bar Cookie

Time 5h

Yield 24 serving(s)

Number Of Ingredients 14

1 1/4 cups cake flour (5 ounces)
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons unsalted butter, cut into six 1 inch pieces
2 1/4 cups sugar (15 3/4 ounces)
4 large eggs
1 tablespoon vanilla extract
8 tablespoons unsalted butter, softened
2 cups confectioners' sugar (8 ounces)
1 -2 tablespoon milk
1 teaspoon mint extract
4 ounces chopped bittersweet chocolate or 4 ounces semisweet chocolate
4 tablespoons unsalted butter

Steps:

  • Put oven rack in middle of oven; set to 325°F.
  • Construct a foil sling: Cut one 18" length foil and fold it lengthwise so that it is 8-inches wide.
  • Fit foil into length of 9x13-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges.
  • Cut one 14-inch length foil and, if using extra-wide foil, fold it lengthwise so that it is 12" wide; fit into width of baking pan in same manner, perpendicular to first sheet.
  • Spray foil-lined pan with nonstick cooking spray.
  • Whisk together flour, salt, and baking powder in medium bowl; set aside.
  • Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth.
  • (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat an additional 30 seconds. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar.
  • Add eggs, one at time, whisking until thoroughly combined after each addition.
  • Whisk in vanilla.
  • Add about one third of flour mixture and fold with rubber spatula until almost fully incorporated; repeat with half of remaining flour, then all of remaining flour, folding until batter is completely smooth and homogeneous.
  • Transfer batter to prepared baking pan; using spatula, spread batter into corners of pan and smooth surface.
  • Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes.
  • Cool on wire rack to room temperature, about 2 hours.
  • For the frosting: In standing mixer fitted with flat beater, beat butter and confectioners' sugar at low speed until just incorporated, then increase speed to medium and beat until smooth and fluffy, about 1 1/2 minutes.
  • Add 1 tablespoon milk and mint extract and continue to beat until combined, about 30 seconds, adding up to 1 additional tablespoon milk if necessary to achieve soft, spreadable consistency.
  • Using offset spatula, spread mint frosting evenly onto cooled brownies, cover with foil, and refrigerate until firm, about 1 hour.
  • For the glaze: Melt chocolate and butter in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth; set aside to cool slightly, about 10 minutes.
  • Pour chocolate glaze on frosted brownies; using offset spatula, spread glaze into even layer.
  • Cover with foil and refrigerate until firm, about 1 hour; remove brownies from pan by lifting foil overhang; cut into 2-inch squares and serve.
  • (Store leftovers in airtight container in refrigerator).

Nutrition Facts : Calories 289.4, Fat 16.1, SaturatedFat 9.9, Cholesterol 65.9, Sodium 75.3, Carbohydrate 36.6, Fiber 1.3, Sugar 28.8, Protein 2.7

MINT CHOCOLATE CAKE WITH MINT CREAM CHEESE ICING/FROSTING



Mint Chocolate Cake With Mint Cream Cheese Icing/Frosting image

I got this recipe from Group Recipes and it was SO good i HAD to post it here. I take no credit!! Thanks to Jovi_nutt! It tastes like a Thin Mint girl scout cookie or a York peppermint patty. It wasn't nearly as heavy as i thought, either!

Provided by chungry1

Categories     Dessert

Time 50m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 12

2 1/4 cups sugar
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk, hot
1 cup unsalted butter, melted
2 large eggs
1 1/2 teaspoons peppermint extract
3 (8 ounce) packages cream cheese, room temperature (reduced fat works well)
5 cups powdered sugar
1/2 cup unsalted butter, room temperature

Steps:

  • Preheat the oven to 350 degrees.
  • Grease and flour two 8 inch layer pans (or the equivalent).
  • Mix the sugar, sifted flour, sifted cocoa powder, baking soda, and salt in a bowl.
  • Slowly add the hot milk and butter while stirring.
  • Add the eggs and 3/4 tsp of peppermint extract.
  • Distribute evenly in the pans and bake for 25 minutes, or longer, until toothpick comes out clean.
  • For the icing, beat one stick of soft butter and the three room temperature packages of cream cheese until smooth.
  • Add 3/4 tsp of peppermint extract and 5 cups of powdered sugar.

CHOCOLATE CAKE WITH MINT FROSTING



Chocolate Cake With Mint Frosting image

Make and share this Chocolate Cake With Mint Frosting recipe from Food.com.

Provided by Atomic Girl Cooks

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 18

1/2 cup cocoa
3/4 cup hot water
1 cup flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
1 teaspoon instant coffee
1/4 cup vegetable oil
3 eggs, yolks and whites separated
1/4 teaspoon cream of tartar
1/3 cup sugar
2 tablespoons butter, very soft
2 cups icing sugar
2 1/2 tablespoons table cream
1/4 teaspoon peppermint extract
green food coloring
chocolate sprinkles

Steps:

  • Stir cocoa and hot water over heat until blended. Remove from heat and beat until smooth. Let cool.
  • Sift together flour, baking powder, baking soda, salt, 2/3 cup sugar, and instant coffee. Make a well in the centre and add oil, cooled cocoa mixture, and egg yolks. Beat until batter is smooth.
  • Add cream of tartar to egg whites and beat until foamy. Gradually add the 1/3 cup sugar and beat until whites are very stiff. Fold into batter evenly.
  • Bake in 8 x 8 square pan at 325 for 30 minutes.
  • For the frosting, combine butter, icing sugar, cream, peppermint extract, and a couple of drops of green food colouring until smooth. Frost cooled cake and decorate with chocolate sprinkles.

Nutrition Facts : Calories 368.7, Fat 11.7, SaturatedFat 3.5, Cholesterol 80, Sodium 329.4, Carbohydrate 62.8, Fiber 1.3, Sugar 48.5, Protein 4.6

MINT BUTTERCREAM FROSTING WITH DARK CHOCOLATE GLAZE



Mint Buttercream Frosting With Dark Chocolate Glaze image

This is a good frosting for Mayonnaise Cake. If you're really having a chocolate fit, double the glaze! The frosting and cake are rich enough to cut the unsweetened chocolate taste. Pour some glaze on the middle layer too.

Provided by Brenda Benzar Butler

Categories     Desserts     Frostings and Icings     Chocolate

Yield 12

Number Of Ingredients 7

4 cups confectioners' sugar
½ cup butter, softened
⅛ teaspoon salt
1 teaspoon mint extract
4 tablespoons milk
2 (1 ounce) squares unsweetened chocolate
2 tablespoons butter

Steps:

  • In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend 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 a microwave, or in a double boiler. Double this glaze if desired.
  • Frost cake. Pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. Pour the glaze over the top of the cake. Chill until glaze has set.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 41.5 g, Cholesterol 25.8 mg, Fat 12.2 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 7.7 g, Sodium 96 mg, Sugar 39.5 g

LOW CALORIE MINT CHOCOLATE CUPCAKES WITH FROSTING FROM 'COOK YOU



Low Calorie Mint Chocolate Cupcakes With Frosting from 'cook You image

From Lifetimes new show 'Cook Yourself Thin'. Low calorie cupcakes! Havent tried it yet myself, but the tester on the show loved it! Low calories. Makes 12 cupcakes

Provided by renee125

Categories     Dessert

Time 20m

Yield 12 Cupcakes, 12 serving(s)

Number Of Ingredients 16

2 large eggs
3/4 cup sugar
1 cup sweet potato, peeled and finely grated
1/2 cup almonds, finely ground
3/4 cup plain flour
1 teaspoon peppermint extract
1/4 teaspoon salt
1 tablespoon Dutch-processed cocoa powder
2 teaspoons baking powder
3/4 cup dark chocolate chips or 3/4 cup mint chocolate, bar cut into chunks
2 cups confectioners' sugar
2 ounces unsalted butter, room temperature
1/2 teaspoon green food coloring
1 teaspoon peppermint extract
2 tablespoons cold water
shavings dark chocolate

Steps:

  • 1. Preheat the oven to 350 degrees. Line a 12-hole muffin pan with paper liners.
  • 2. Using a handheld or standing mixer, whisk the eggs and sugar for 5 minutes, until pale and quadrupled in size. Add the grated sweet potato and whisk again. Whisk in the ground almonds, flour, peppermint extract, salt, cocoa powder and baking powder until they are well combined. Add the chocolate chunks or chips, and using a spatula, mix so that they are evenly distributed.
  • 3. Divide the batter evenly among the cupcake liners so that each liner is half-filled. This will give them enough space to puff up and rise to the top while baking.
  • 4. Bake for 20 minutes. They will be somewhat flat on top rather than dome-shaped.
  • 5. Once cooked, remove from the oven and cool for 15 minutes. Transfer to the refrigerator until the cupcakes are cold. The cupcakes will need to be cold to keep the icing from sliding off.
  • 6. While the cupcakes are baking, make the icing: With a wooden spoon or mixer, beat the butter with one heaping tablespoon of the sugar, the peppermint extract and coloring for a minute until they are all incorporated and the butter has softened slightly. Add the confectioners' sugar one heaping tablespoon at a time, with half a teaspoon of water each time you add the sugar, and beat between each addition. Once all the sugar is added, you should have a soft green paste.
  • 7. Ice each cold cupcake, using just over a tablespoon of frosting per cupcake. Finish by sprinkling dark chocolate shavings over the top of each one.

Nutrition Facts : Calories 298, Fat 10.9, SaturatedFat 4.8, Cholesterol 41.2, Sodium 149, Carbohydrate 49.2, Fiber 1.9, Sugar 38.7, Protein 3.8

DARK-CHOCOLATE MINT CUPCAKES WITH WHITE-CHOCOLATE MINT FROSTING



Dark-Chocolate Mint Cupcakes with White-Chocolate Mint Frosting image

Categories     Cake     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Valentine's Day     Halloween     Back to School     Ricotta     Mint     Walnut     Vanilla     Fall     Winter     Birthday     Shower     Simmer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 24

Number Of Ingredients 17

Cupcakes
2 cups walnuts, toasted, cooled
1 cup whole-milk ricotta cheese
1/4 cup chopped fresh mint
2 tablespoons honey
1 cup all purpose flour
1/2 teaspoon baking powder
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
Frosting
1/2 cup whipping cream
1 tablespoon unsalted butter
8 ounces high-quality white chocolate, chopped
1 tablespoon green crème de menthe

Steps:

  • For cupcakes:
  • Preheat oven to 325°F. Butter two 12-cup mini-muffin pans. Using on/off turns, blend first 4 ingredients in processor until walnuts are finely chopped. Whisk flour and baking powder in small bowl. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Cool slightly.
  • Using electric mixer, beat sugar, eggs, and vanilla in large bowl until very thick, about 4 minutes. Gradually beat in cooled chocolate mixture. Stir in walnut mixture. Spoon 1 1/2 tablespoons batter into each prepared muffin cup.
  • Bake cupcakes until tester inserted into center comes out clean, about 15 minutes. Cool in pan on rack. Cut around cupcakes to loosen; turn out onto work surface. (Can be made 1 day ahead. Cover; store at room temperature.)
  • For frosting:
  • Bring cream and butter to simmer in heavy small saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate; stir until melted. Mix in crème de menthe. Transfer frosting to bowl; let frosting cool at room temperature until firm enough to pipe, stirring occasionally, about 2 hours.
  • Spoon frosting into pastry bag fitted with medium star tip. Pipe frosting decoratively atop cupcakes.

MINT FROSTING



Mint Frosting image

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

Provided by Betty Crocker Kitchens

Number Of Ingredients 5

3 cups powdered sugar
1/3 cup butter or margarine, softened
2 tablespoons milk
1/2 teaspoon mint extract
2 drops green food color, if desired

Steps:

  • Beat powdered sugar and butter in small bowl on low speed of electric mixer until smooth. Beat in milk, 1 tablespoon at a time, until spreadable. Beat in extract and food color.

Nutrition Facts : ServingSize 1 Serving

NANA'S CHOCOLATE CUPCAKES WITH MINT FROSTING



Nana's Chocolate Cupcakes with Mint Frosting image

Even though Nana is no longer with us, her treats bring me so much joy every time I bake them. For a more indulgent version, double the frosting and pile it on high! -Chekota Hunter, Cassville, Missouri

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 17

1/2 cup baking cocoa
1 cup boiling water
1/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsweetened applesauce
FROSTING:
1 cup confectioners' sugar
3 tablespoons butter, softened
4 teaspoons heavy whipping cream
Dash peppermint extract
1 drop green food coloring, optional
2 tablespoons miniature semisweet chocolate chips
Mint Andes candies, optional

Steps:

  • Preheat oven to 375°. Line 12 muffin cups with paper or foil liners. Mix cocoa and boiling water until smooth; cool completely., Beat butter and sugar until blended. Beat in eggs, 1 at a time. In another bowl, whisk together flour, baking powder and salt; add to butter mixture alternately with applesauce, beating well after each addition. Beat in cocoa mixture., Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 10 minutes before removing to a wire rack to cool completely., Beat confectioners' sugar, butter, cream and extract until smooth. If desired, tint frosting green with food coloring. Stir in chocolate chips. Spread over cupcakes. If desired, top with candies.

Nutrition Facts : Calories 253 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 196mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

IRISH I HAD A MINT-MINTY CREAM CHEESE FROSTING



IRISH I HAD A MINT-MINTY CREAM CHEESE FROSTING image

Our theme in the dessert category for St Paddys day was Mint, I made Andes Mint Chunk Irish Oatmeal Cookies, & also made an Irish Marble Mint & Chip Layer Cake with a Creamy & Minty Frosting. They were both very good, & so simple & easy to make. In addition to the added Peppermint Extract, I also tinted the frosting a pale...

Provided by Rose Mary Mogan

Categories     Other Desserts

Time 10m

Number Of Ingredients 9

1 pkg 8 oz. cream cheese, softened to room temperature
1 box 1 lb. powdered sugar
1 stick 4 oz. softened butter, room temperature
1 tsp peppermint extract
2-3 Tbsp irish cream liqueur
4-6 drops green food coloring ( according to preference)
6-8 andes mint candy pieces
green sugar crystals (for garnish) optional
mini chocolate chip pieces (optional) for garnish

Steps:

  • 1. Assemble the ingredients needed to make the frosting.
  • 2. Add the butter, cream cheese, & powdered sugar to a small bowl, then beat till creamy.
  • 3. Then add the Irish Liqueur, one tablespoon at a time, till the desired spreading consistency is reached. Adding a few drops of the green food color till the desired shade of green is reached.
  • 4. Frost cake, between each layer on top and sides.
  • 5. Add the green food color till desired shade of green is reached. Add green sugar crystals, mini chocolate chips,& Andes Mint candies on top if desired. STORE IN FRIDGE TILL READY TO SERVE.

MINT FROSTING



Mint Frosting image

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

Provided by @MakeItYours

Number Of Ingredients 5

3 cups powdered sugar
1/3 cup butter or margarine, softened
2 tablespoons milk
1/2 teaspoon mint extract
2 drops green food color, if desired

Steps:

  • Beat powdered sugar and butter in small bowl on low speed of electric mixer until smooth. Beat in milk, 1 tablespoon at a time, until spreadable. Beat in extract and food color.

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