Indulge in heavenly mint chocolate chip frosting that transforms desserts. A blend of creamy unsalted butter, sifted powdered sugar, and heavy cream creates a smooth base, accented by refreshing peppermint flavor and mini chocolate chips. Perfect for cupcakes and cakes in need of a cool twist.

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I love this Mint Chocolate Chip Frosting cuz it’s super easy and perfect for cupcakes and cakes. I use 1/2 cup unsalted butter that’s been softened, 2 cups sifted powdered sugar, 2 tablespoons heavy cream or milk, 1 teaspoon peppermint extract and 1/3 cup mini chocolate chips all in one bowl.

This simple buttercream is whipped up in about 10 minutes and brings a refreshing twist to your baked treats. When I mix these ingredients the creaminess of the butter and sugar really shines through while the peppermint extract gives it that cool mint flavor and the chocolate chips add a bit of crunch.

This frosting not only makes your desserts look awesome but also adds a little bit of nutritional value from the fats and sugars which supply energy. I’ve used this recipe for brownies and muffins before so its consistency works well on a variety of treats like dessert Oreo or even as mint icing for brownies.

Enjoy baking!

Why I Like this Recipe

I really love this recipe because it’s so simple and quick to make, even if sometimes it feels like a mini challenge to get the right consistency. I enjoy how the mix of peppermint and chocolate chips gives it this unexpected burst of flavor that makes every bite surprising and fun. It’s awesome that I can whip it up in just 10 minutes with only a handful of ingredients, which makes baking feel less like work and more like a fun experiment. And honestly, I like that it’s versatile enough to be spread on cupcakes or cakes, so I can switch it up depending on what I’m in the mood for.

Ingredients

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Mint chocolate chip frosting is a delightful blend that marries creamy richness with a cool, refreshing zing.

The careful balance of ingredients creates an irresistibly smooth, sweet topping for cakes and cupcakes.

Enjoy this frozen-inspired twist in every bite.

Butter gives creaminess and richness but is high in fats and calories.
Powdered sugar sweetens the frosting and provides carbohydrates for energy.
Heavy cream adds silky texture and moisture with a creamy richness.
Peppermint extract infuses a refreshing cool flavor that uplifts the frosting.
Mini chocolate chips add sweet, delicious crunch and joyful bursts of chocolate.

Ingredient Quantities

1/2 cup unsalted butter, softened

2 cups powdered sugar, sifted

2 tablespoons heavy cream or milk

1 teaspoon peppermint extract

1/3 cup mini chocolate chips

How to Make this

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1. Start by making sure your butter is soft enough so it mixes well in your bowl.

2. Put the 1/2 cup unsalted butter in a large bowl and beat it until it’s nice and creamy.

3. Slowly sift in the 2 cups of powdered sugar to avoid lumps and stir until it’s mostly mixed in.

4. Pour in 2 tablespoons of heavy cream or milk along with 1 teaspoon of peppermint extract. Stir everything together until smooth.

5. Once your mixture looks creamy, fold in the 1/3 cup of mini chocolate chips slowly so they don’t break apart too much.

6. Keep mixing until the chocolate chips are evenly spread out in the frosting.

7. If the mixture seems too thick, add a little more milk until you reach your desired consistency.

8. Taste it, and if you think it needs more peppermint flavor, feel free to add a tiny bit more extract.

9. Once you’re happy with the flavor, your mint chocolate chip frosting is ready to be spread over cupcakes or cake.

10. Enjoy your frosting and don’t forget to share it with friends if you want!

Equipment Needed

1. Large mixing bowl
2. Electric hand mixer or whisk
3. Measuring cups for the butter, cream, and chocolate chips
4. Measuring spoons for the peppermint extract
5. Sifter to sift the powdered sugar
6. Rubber spatula for stirring and folding in the chocolate chips

FAQ

Q: Can I use milk instead of heavy cream?

A: Yes you can use milk as a substitute for heavy cream. It might make the frosting a bit lighter but it turns out great.

Q: Do I really need to sift the powdered sugar?

A: Yup, it's important to sift the powdered sugar to avoid lumps in your frosting so its smooth.

Q: How do I get the frosting to the right consistency?

A: Beat the butter until its creamy and then gradually add the powdered sugar and heavy cream. If its too thick, add a little more cream.

Q: Can I store the Mint Chocolate Chip Frosting?

A: Sure, you can store it in an airtight container in the fridge for up to a week. Let it come to room temperature before using it.

Q: What if I dont have mini chocolate chips?

A: You can chop up a regular chocolate bar into small pieces if you dont have mini chips, but mini chips work best for even distribution.

Mint Chocolate Chip Frosting Recipe Substitutions and Variations

Unsalted butter – You can use salted butter or even margarine instead, just keep in mind to cut down on extra salt in the recipe
Powdered sugar – If you dont have powdered sugar thats been sifted, you may use regular icing sugar or sift your own
Heavy cream or milk – Half and half or even a milder plant based milk like almond milk can be used if you dont have heavy cream
Peppermint extract – Some recipes work well with just mint extract instead or you can steep fresh mint leaves in warm milk then strain them out for a natural flavor
Mini chocolate chips – Dark chocolate chunks or a chopped up chocolate bar can be a good substitute if you cant find mini chips

Pro Tips

1. Make sure your butter is really soft right outta the fridge or let it sit out a bit longer, otherwise your mix might not get as smooth as you want it to be.
2. When you sift in the powdered sugar, do it slowly. That helps avoid lumps even if you end up with a few clumps that you can fix with a few extra stirs later.
3. Fold in the mini chocolate chips gently. Overmixing can break them up too much and lose that fun texture.
4. Add milk or extra peppermint extract gradually. It’s easier to fix the consistency or flavor if you add it bit by bit instead of all at once.