Mint Buttercream Frosting With Dark Chocolate Glaze Recipe -
Mint Buttercream Frosting With Dark Chocolate Glaze Recipe

Mint Buttercream Frosting With Dark Chocolate Glaze

Recipe by  

"This is a good frosting for Mayonnaise Cake. If you're really having a chocolate fit, double the glaze! The frosting and cake are rich enough to cut the unsweetened chocolate taste. Pour some glaze on the middle layer too."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 3 cups Change Servings


  1. In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
  2. Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. Double this glaze if desired.
  3. Frost cake. Pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. Pour the glaze over the top of the cake. Chill until glaze has set.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2007

A little confused. shouldn't there be a little bit of powdered sugar in the glaze to make it slightly sweetened. I love dark chocolate but it just seems extreme to not add any sweetner. I made this recipe right now and the frosting is delicious. if you don't like your mint to strong i recomend using 1/2 of a teaspoon and I added 3 Tablespoons powdered sugar to the glaze. it makes for a great presentation and I loved it on my brownies.

Most Helpful Critical Review
Dec 14, 2008

I'm sorry but I really thought the frosting tasted like toothpaste.


68 Ratings

Dec 16, 2008

I have made a recipe similar to this one for many years, but I have not made this these are just some suggestions. The milk is not necessary. Use real butter only. Add the mint extract a little bit at a time until it is to your liking, as it can be very strong. I don't use unsweetened chocolate for the glaze. Milk chocolate works well. Don't forget the green food coloring!

Aug 09, 2011

I started out with this recipe prepared to reduce the powdered sugar to 3 cups, maybe even less. I’ve made enough buttercream frostings to know the ratio of sugar to butter I prefer and this called for a little more sugar than that preferred ratio. However, the cupcakes I was to frost with this turned out to be not nearly as sweet as they should have been, leading me to decide instead to prepare the frosting as written, using all 4 cups of the powdered sugar called for. It’s awesome good, simple as that. Fluffy, pleasantly minty, not too sweet as I thought it would be, and it couldn’t have been more perfect for the chocolate cupcakes I frosted with it. I did have to add a little more milk (I used half and half) to get it to the right consistency. I didn’t use the chocolate glaze, only because it didn’t work with how I decorated the cupcakes but I can only imagine how even better this frosting would be with it.

Jul 11, 2008

DELICIOUSNESS. In the spririt of full disclosure, I didn't make the glaze because I loved the frosting enough on its own, and the mixed reviews on it made me a little wary. Also, I had a lot left over after icing my (Too Much Chocolate) cake, so I went a little overboard on decorating the cake. I didn't think it was too sweet at all, but my sweet tooth is still as legendary as it was when I was six and would have had an all-sugar diet had it been permissable. I started scooping up the leftovers and eating them straight (not such a good idea; the mint started to do a tap-dance on my tastebuds, but oh well). It looks lovely (colored it yellow because I was out of all the other colors), both spreads and pipes like a dream. HOWEVER, it did almost give me a heart attack when it jammed my beater right after I added the milk. This icing means business. :)

Apr 24, 2007

the frosting is wonderful... I added green food coloring as well to liven it up. However, the glaze is gross. It was way too bitter for my taste. I ended up adding a bit of milk and more sugar to make it into a chocolate frosting.

Aug 11, 2011

This was great! Got so many compliments, and many people have asked for the recipe. I used the frosting on a delicious chocolate cake, so in order to not have too much chocolate, I left out the chocolate glaze. I also added the mint extract a little bit at a time so I could make it just minty enough for me. Then I added water instead of milk to thin out the consistency because the milk messes with the color. I definitely had to add more than 4Tbs to get the icing thin enough to frost my cake, it just depends what you are using it for.

Jul 13, 2009

This was SO GOOD! I followed the recipe exactly, only made the frosting, didn't need the glaze. The mint was not too strong and didn't overpower the flavor. Don't add anymore or it might be too intense! Made the frosting to cover the One Bowl Chocolate Cake III from this site. The flavors went together perfectly and everybody that tasted it LOVED it!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 267 kcal
  • 13%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 96 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Hard Chocolate Glaze

A simple but decadent chocolate glaze that spreads on easy.

Satiny Chocolate Glaze

See how to make a delicious glossy glaze for cakes, cookies, and donuts.

Dark Chocolate Bacon Cupcakes

Discover what the smoky taste of bacon can do for dark chocolate.

Related Menus

Sorry, there are no related menus here yet.
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States