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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7 users found this review helpful

Reviewer:

MDESSENA

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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Reviewer:

CLYNCH1

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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9 users found this review helpful

Reviewer:

GREENCH

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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29 users found this review helpful

Reviewer:

LAURA PERRY

Cooking Level: Intermediate

Living In: Chino Hills, California, USA

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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4 users found this review helpful

Reviewer:

Ruth

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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Reviewer:

KeiJoy

Cooking Level: Intermediate

Reviewed: May 18, 2008

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

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3 users found this review helpful

Reviewer:

GAYLYNK

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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1 user found this review helpful

Reviewer:

ecatbull

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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10 users found this review helpful