The only thing better than a bowl of this mint chocolate chip frosting and a spoon, is a chocolate cake or cupcake (or chocolate cookie or piece of chocolate anything) swirled generously with it. Mmmmm.
For extra easy smoothing, you can leave out the mini chocolate chips for the outer frosting, and simply add chips to the filling when making a mint chocolate chip cake. The mini chips do make piping tricky unless your piping tip has a very large opening.
MINT CHOCOLATE CHIP BUTTERCREAM FROSTING (HALF THE RECIPE IF JUST MAKING FILLING)
INGREDIENTS
2 sticks (226g) unsalted butter, softened
6-7 cups (690-805g) powdered sugar depending on desired consistency (see our note beneath recipe about sugar)
1 teaspoon (8g) peppermint extract. Taste for desired flavor (will intensify slightly over time.)
1/4 cup (60g) whole milk
Green Coloring Gel (optional. We used Americolor Mint Green)
1/2 teaspoon (3g) salt (optional to cut sweetness. preferably fine grain or white popcorn salt)
DIRECTIONS
Cream the softened butter until smooth. 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. Stir in desired amount of mini chocolate chips! Soooo good!
Can be frozen in air tight container for at least three months . Thaw on countertop.
