Reviewed: May 15, 2012

In general this is a good recipe but there is WAY too much mint extract in the frosting. I added the entire teaspoon and the frosting tasted like tooth paste. I had to discard and remake with less mint extract. Add a little at a time to your liking.

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Reviewer:

JMccreery

Cooking Level: Intermediate

Reviewed: Jan. 5, 2012

I used 1/2 tsp of mint extract.. turned out great!

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Reviewer:

tori85

Cooking Level: Intermediate

Reviewed: Dec. 6, 2011

This is just okay, and I love mint.

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Reviewer:

Sara

Cooking Level: Intermediate

Reviewed: Nov. 26, 2011

way to much mint flavor ... although the chocolate glaze helps it just didnt help enough ... I really had high hopes for this recipe ... I'm not going to give up yet ... I think with some "tweaking" it could be very good.

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Reviewer:

beallboysmom

Cooking Level: Intermediate

Reviewed: Oct. 11, 2011

This is my "go to" cupcake filling recipe. I've used many different flavors instead of the mint extract. The frosting has a great thickness for the center of my cupcakes. Tip: add more extract than what it calls for based on your taste, and color to match flavor (i.e. cherry color red)

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Reviewer:

mistythayer

Cooking Level: Expert

Home Town: Sitka, Alaska, USA

Reviewed: Sep. 15, 2011

Tasted a little toothpaste like had to add more powdered sugar and milk.

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Reviewer:

morris1128

Cooking Level: Expert

Reviewed: 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.

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Reviewer:

chantalcolby

Cooking Level: Intermediate

Home Town: Flagstaff, Arizona, USA

Reviewed: Aug. 9, 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.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jul. 17, 2011

Funny, I was looking for a good frosting for a chocolate mayonnaise cake, and saw this and decided it would do. And THEN I read Brenda's description of the recipe. PERFECT! But, instead of doing the separate glaze, I decided to just go half on the last two ingredients, so I used just 1 unsweetened chocolate square and 1T of butter. I added this to the frosting, and skipped the final 2T of milk. LOVE IT!!

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