Reviewed: Aug. 20, 2009

This was totally worth making again, except I found it to be a little bit too sweet, but the perfect minty-ness. I used it on chocolate devil cake without the glaze, and it was great!

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LovestheSky

Cooking Level: Intermediate

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Reviewed: Jul. 11, 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!

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Alisan

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

I thought this was a great simple buttercream. I made a decadent chocolate (flourless)cake since I am getting ready for Passover and wanted something different for the frosting. I had been on a ganache kick lately so it was a nice change. I didn't have mint extract but I had some Ovation Chocolate Mint Candies. I put these through the mini processor to crumble them up and they made a great addition to the recipe. Also added the green food coloring and with the chocolate specks from the candies it was a perfect combination. Since I used the candies, I omitted the glaze. Only use real butter when baking. I sprinkled some green sugar on top to make it festive.

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Treehuggr

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Kettering, Ohio, USA

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Reviewed: Mar. 18, 2009

I was looking for a mint chocolate chip frosting recipe and this was pretty good. I omitted the chocolate glaze and the mini semi chocolate chips were a perfect balance. Like others, I used butter and halved the mint extract. I also tried another reviewer's suggestion to omit the milk, which didn't work for me, so I added that back in and it was fine. Waited to add mini chips until the end.

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Toasty Mama

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Reviewed: Jan. 29, 2009

The mint buttercream frosting was delicious! We loved it, but after making the dark chocolate glaze and even adding powdered sugar to it, I could not bring myself to put that on my cake. I didn't think the mint frosting was too sweet, so I didnt think it needed the glaze anyway.

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brittnisue

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Reviewed: Dec. 24, 2008

Fabulous! This icing was absolutely perfect on Peppermint Chiffon Cake from this site. I put some green food coloring in and just drizzled the glaze over the top of the cake and let it spill over the sides. Turned out very pretty. I did add 3 Tbsp of powdered sugar to my glaze and we thought it tasted excellent. Also needed a splash more milk because it's a very thick frosting. Very yummy!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Dec. 16, 2008

I have made a recipe similar to this one for many years, but I have not made this one...so 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!

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atara522

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Hollywood, California, USA

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Reviewed: Dec. 14, 2008

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

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HANSENJK

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: Nov. 17, 2008

this is a good start to a great frosting. It was a little too crunchy for my tastes so I added extra milk and vanilla pudding (because that's all I had on hand) to make it creamier. Next time I would probably use whipped topping.

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Jennie D.

Cooking Level: Beginning

Home Town: Fenton, Michigan, USA

Living In: Owosso, Michigan, USA

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Reviewed: Oct. 30, 2008

As others noted, the mint frosting is very sweet but is well-cut by the chocolate glaze. I was not pleased with the consistency of the frosting - I sifted my powdered sugar but the frosting is separating a bit, definitely more fluffy than creamy. I tried pouring the glaze over frosting piped on cupcakes. Luckily, they are for a Halloween potluck, so the melting, Joker-esque, toxic waste look is a win.

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misserin13

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Sep. 19, 2008

The chocolate glaze was VERY bitter on it's own but tasted alright in small quantities on the frosting.

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Chef Steph

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: 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. :)

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CJ

Cooking Level: Intermediate

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Reviewed: May 24, 2008

Yum! Makes a nice fluffy frosting with a strong minty flavor. The glaze does cut the sweetness and it's a real "Wow" factor as far as presentation goes! This is a fav with my family.

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ecatbull

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Reviewed: May 18, 2008

This was great on the "Too much Chocolate, Chocolate Cake"

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GAYLYNK

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Reviewed: Apr. 8, 2008

It was very good. Very sweet, so the bitter chocolate went well. I actually used bittersweet chocolate. I also added a few tablespoons of white sugar to the chocolate glaze. It was little grainy, so next time I will add the sugar earlier. I baked a dark chocolate cake, and layered with a little of the mint frosting, and some chocolate mint cookies. Then made the frosting a pale green, frosted the whole cake, and poured the glaze over it. It was beautiful. Next time I want to try mint patties in the layers (yum). :cD Thank you for sharing.

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KeiJoy

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2008

I used this frosting to top some chocolate fudge, it was great. The fudge was in an 8 by 8 pan so I cut the recipe down to 3 cups sugar, 6 T. butter a pinch of salt 1/2 teaspoon peppermint extract and about 1.5 tablespoons milk. The frosting was perfect for the fudge.

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Ruth

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Reviewed: 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.

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LAURA PERRY

Cooking Level: Intermediate

Living In: Chino Hills, California, USA

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Reviewed: 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.

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GREENCH

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Reviewed: Dec. 5, 2005

This was good for something different. I used it on the peppermint chiffon cake (on this site). I think it would be good on a plain chocolate cake.

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CLYNCH1

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Reviewed: May 23, 2000

At first, the mint buttercream seemed a bit too sweet, but after the chocolate glaze is added, it worked great. I used this frosting with a simple chocolate cake, with thin mints between the layers. The result was great!

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MDESSENA

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Mint Buttercream Frosting With Dark Chocolate Glaze

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