The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Apr. 6, 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jan. 30, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
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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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
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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Cooking Level: Expert

Home Town: Syracuse, New York, USA
Living In: Hollywood, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 14, 2008
I'm sorry but I really thought the frosting tasted like toothpaste.
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Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
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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Cooking Level: Beginning

Home Town: Fenton, Michigan, USA
Living In: Owosso, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
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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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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
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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Cooking Level: Beginning

Home Town: Houston, Texas, USA
Living In: College Station, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
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
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: May 18, 2008
This was great on the "Too much Chocolate, Chocolate Cake"
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Photo by KeiJoy
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
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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Cooking Level: Intermediate

Living In: Chino Hills, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 2, 2003
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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