Yep, you heard me right. This mint chocolate chip ice cream frosting tastes exactly like mint choc chip ice cream, it is amazing! This is the kind of frosting that you can just eat straight out of the bowl, it doesn’t even need a cake to go with it! It’s so light and fluffy and extremely creamy! The key is the high butter to sugar ratio (which makes it’s extremely creamy and not overly sweet) and to whip up the butter for a minimum of 10 minutes (which makes it so light and fluffy), it also has cream in it to give it that ice cream taste. Now, I know you’re probably thinking it can’t taste that much like ice cream but you’re wrong! You have to try it to believe it!
This is the second in my series of reposts, because this is another great recipe that needs to be seen by all! It was also only a feature amongst many other recipes and this definitely deserves it’s own post! Summer is the perfect time for this recipe too, since it really is just like topping your cake with ice cream – this would be a great frosting to use on those ice cream cone cupcakes!
I can’t stress how much you need to try this frosting to believe it, so please do let me know if you give it a go and what you thought! The first time I made this my friend just licked all the frosting off the cupcakes and didn’t eat the cake, there were just naked cupcakes everywhere! Which is a testament to how good this frosting is I think!
I’m not gonna hold you hostage any longer! I’m flying back to the UK tonight and I haven’t even started packing yet, and since I’ve been here for 3 months I have a lot of work to do so I’ll give you this recipe and get on with that! Please do leave your thoughts in the comments, I love to read them, it just may take me a while to reply!
- 340g butter, softened. Use half salted and half unsalted.
- 1tsp peppermint extract
- 1tsp vanilla extract
- 280g icing sugar
- 2 tbsp double cream
- green food colouring (just enough to make it a pale green)
- 125g semi sweet chocolate chips
- Using a paddle attachment on your stand mixer, beat the butter on a medium/high speed until it's white and fluffy - at least 10 minutes. Use a rubber spatula to scrape down the sides of the bowl as necessary
- Beat in the peppermint and vanilla extracts
- Add the icing sugar a little at a time.
- Then add the cream and beat on low until combined
- Stir in the food colouring until evenly dispersed
- Increase to a medium speed and beat for at least 5 minutes, until it is very flight and light
- Put the chocolate chops into a food processor and blend until they are rough crumbs
- Fold the chocolate crumbs into the buttercream by hand
- Use the buttercream immediately
- This recipe makes enough to generously frost about 15 cupcakes