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Often, chocolate buttercream just doesn’t taste chocolatey enough. This Swiss meringue buttercream contains the perfect balance of chocolate and slightly minty flavor. So many times recipes turn out too minty, which drowns out the chocolate flavor. Not here! Just imagine a chocolate milkshake with a little peppermint. That’s exactly what this frosting tastes like. I’ve never been a mint fan, but this one I can eat straight from the mixing bowl. It’s that good!
This recipe is available to everyone.
Links You May Need:
Kirkland Dairy-Free Semi-Sweet Chocolate Chips (White bag, NOT the red bag
Brod & Taylor Proofer & Slow Cooker (for melting chocolate – optional)
Chocolate Mint Buttercream Frosting
For a smooth, satiny frosting, make this chocolate mint buttercream frosting with or without the mint. It tastes just like a chocolate shake with mint.
- 4 large egg whites (136 g) (or 1/2 cup liquid from a can of cannellini beans)
- 1-1/4 cups granulated sugar divided (250 g)
- 1-3/4 cups room temperature unsalted butter ( 408 g or 3-1/2 sticks) each stick cut into 32 – 40 pieces (or dairy-free substitute)
- 1 cup semi-sweet chocolate chips, or fine chocolate (12 ounces/340 g) (Kirkland*)
- 1 teaspoon vegetable shortening not needed for fine chocolate (Spectrum Organic)
- 1 teaspoon pure/gluten-free vanilla extract (I used homemade)
- 1/2 teaspoon mint extract (McCormick) (optional)
In a saucepan in a bain marie (heat-proof bowl, preferably glass over a saucepan of simmering water) or a double boiler, whisk together the egg whites and sugar until the sugar melts. Increase the heat to medium-high and continue to slowly whisk until the mixture reaches 160ºF.
Pour the egg-sugar mixture in the bowl of your electric mixer and whip on medium-high until the bowl cools to just slightly warm, about 7 minutes, and the mixture turns into marshmallow fluff.
Add the pieces of butter one at a time, no more than three, making sure that the butter completely disappears before adding more.
Melt the chocolate in a glass bowl or measuring cup along with the shortening. Microwave on high in 2 – 3 (30-second increments) stirring after each increment. Then, microwave 10 – 20-second increments, stirring after each increment until the chocolate is runny. Do not overheat or the chocolate will seize up**. Alternatively, melt between 84 and 90F in the Brod & Taylor Proofer & Slow Cooker. Allow the chocolate to cool slightly. Just make sure it’s not hot. Scrape the melted chocolate into the egg mixture in about four separate portions, mixing on medium-low speed after each addition.
Add the extracts while mixing on medium-low speed until thoroughly combined.
Transfer to a piping bag and refrigerate until firmer, at least 3 hours. Pipe as desired or use an off-set spatula to frost a cake.
Refrigerate any leftovers up to 5 days or freeze up to 5 months, tightly sealed.
*Kirkland makes two varieties of semi-sweet chocolate chips: the white bag is dairy-free and the red bag is not. The red bag is richer due to the milk fat content.
**The only way to correct seized up chocolate is by cooling it quickly by adding additional cold or room temperature chocolate. Also, moving it to a colder container helps. Then add a tiny bit more shortening and stir as you reheat on low.
How Much Cake Will This Recipe Frost?
You can frost a 4-layer (6-inch round) cake with this recipe.