Hello Nerdship! I don’t know about you but I have searched all over the Interwebs for a recipe for this specific flavor and type of frosting! I found a lot of peppermint but I’ve learned that peppermint extract and mint extract have different scents and flavors and I knew I wanted a mint cream cheese frosting and I could NOT find one so I thought I’d just do it myself. You can literally put this on anything you want. Cakes, cupcakes, cookies, brownies. Whatever your little heart desires. I thought it would be a perfect thing to share for St. Patrick’s Day so that you can have this to make all kinds of yummy things today, the rest of the week, or any time you’re craving something minty with a cream cheese kick! As always, you can adjust the recipe to fit your needs. More or less. Whichever works! This recipe will prepare you for enough frosting to decorate a 2-3 layer, 9×9 inch cake, about 18-24 cupcakes, and a whole bunch of cookies!
Ann decided to use this recipe and fill some deviously Peppermint & Dark Chocolate Brownie Cookie Sandwiches with it. It’s a mouthful, but they are delicious. Check out the tomorrow!
- 1 (8-ounce) package cream cheese, slightly softened
- 1 cup butter, softened
- 1 (2-pound) package powdered sugar
- 2 teaspoons mint extract (or peppermint depending on your preference – or if you’re feeling adventurous, try mixing the two in a 1:1 ratio. It will end up something along the lines of a buttercream melt-a-way mint, flavor-wise.)
- Green Food Coloring
First, you need to cream together the cream cheese and butter together. If you have a stand mixer, this will save you from having to do this the old fashioned way. Plus, using a hand mixer or stand mixer will help insure that your frosting is smoother than if you were to mix it up by hand.
After the cream cheese and butter mixture is blended and creamy, slowly sift in the powdered sugar. There is no way to get around powdered sugar coating you and everything around you like you were in a blizzard or in a fight with Tony Montana. However, it’s not as bad as when you do it in small batches. It still poofs up but not as bad.
When you finish adding in all of your powdered sugar, add in the mint (or peppermint) extract and food coloring. If you are using gel food color (which is what I prefer), you do not need as much as if you were using liquid food color. I went for a lighter shade of green just because I light pastels. Plus, a lighter shade will help make the mini chocolate chips or any other mixins, like sprinkles stand out! If you are planning on adding additional candy toppings in, do so now.
Voila! Your frosting is finished! You should put it in an airtight container so it can firm up because the mixing and being out at room temp will make it too soft. If you are planning on icing a cake with this, don’t keep it in the fridge too long or you’ll have to wait a little while for it to soften back up. You can keep it in your container for up to 10 days or use it after a half hour in the fridge!
Nerdship, what would you put this icing on? Do you have a favorite icing recipe that you’d like to share? If so let us know in the comments below!