mint chocolate chip cake frosting
2 12 cups mini chocolate chips. Ad Find Deals on mint frosting in Baking Supplies on Amazon.
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6-7 cups 690-805g powdered sugar depending on desired consistency see our note beneath recipe about sugar 1.
. Spread 1 cup 240g of frosting into an even layer on top of the cake then sprinkle 14 cup of mint chocolate pieces on top and press into the frosting. Mini chocolate chips would work well too. Add salt peppermint extract and several drops of green gel food coloring start with.
Top with about 23 cup buttercream. 1 12 teaspoons mint-flavored extract. 1 12 cups 339 grams unsalted butter room temperature 6 cups 681 grams confectioners sugar 12 teaspoon salt 14 cup 57 grams heavy cream 1 teaspoon mint extract 1-2 drops of green gel food coloring 4 ounces 113 grams dark chocolate finely chopped 24 Andes mints roughly.
Smooth and creamy and featuring the ideal balance of dark chocolate and natural peppermint this frosting tastes exactly like a spoonful of mint chocolate chip ice cream evoking feelings of a trip to the ice cream. Mint Chocolate Cake Grasshopper Cake is the PERFECT combo of indulgent chocolate and mint frosting made with cocoa powder hot coffee and mint buttercream ready in under 60 minutes. ALWAYS ALWAYS ALWAYS taste your frosting to determine if it is the right consistency.
If you have issues with your frosting getting grainy or having too many air bubbles my trick is to transfer the frosting to a food processor and briefly process it until it is smooth. 8 ounces bittersweet chocolate melted and cooled. Stir in chocolate pieces.
Add the wet ingredients to the dry ingredients and with a hand mixer mix on low for 30 seconds. 20 tablespoons 2 12 sticks unsalted butter cut into 20 pieces and softened. Add peppermint extract to taste and green food coloring as desired.
In a separate large bowl add 2 eggs 2 egg whites ¾ cup water oil and mint extract and stir until combined. Frost the top and sides of the cake. Remove and allow to cool about 10 minutes before removing from pans.
Add vanilla extract milk and powdered sugar 1 cup at a time mixing on low speed after each addition. Using a small spoon place dollops of ganache around the top edges of the cooled cake allowing some to drip down. To decorate as suggested I carefully broke pieces off sugar cones until they were about 3 12 inches and using my cookie scoop made small scoops of frosting for mini ice cream cones to top cake.
2 cups confectioners sugar. Pour cake batter into the two prepared pans. If you need to add a little bit more liquid you can add some milk a 12 teaspoon at a time.
Mint Chocolate Chip Frosting 1 cup 2 sticks or 230g unsalted butter softened to room temperature 3 4 cups 360-4 80g confectioners sugar 2 Tablespoons 30ml heavy cream 14 teaspoon peppermint extract or more see recipe instructions 2 drops green food coloring salt to taste 23 cup. In food processor pulse dark chocolate until small bits not powder. Ad Free 2-day Shipping On Millions of Items.
While the cakes are cooling prepare the frosting and ganache. Place the first cake on a plate or flat surface and spread a scant 14 portion of frosting. Add the second layer of cake then another cup 240g of frosting and 14 cup of mint chocolate pieces.
Prep Time 10 minutes. If you are doing a lot of piping increase recipe by half 2 sticks 226g unsalted butter softened. In the bowl of a stand mixer fitted with a paddle attachment whip butter on medium-high speed until very fluffy about 8 minutes occasionally scraping down the sides and bottom of the bowl.
5 drops green food coloring. In mixer beat butter powdered sugar and milk slowly add the milk you may not need it all for 3-5 minutes until smooth and creamy. Any kind of bar chocolate baking chocolate or regular bar chocolate is fine for the chips in the mint frosting.
Add powdered sugar and salt and beat on low to incorporate. For the Mint Buttercream. My love of all things chocolate-mint extends to baking most recently inspiring this recipe for mint chocolate chip buttercream.
To make the cake add the cake mix and 2 tablespoons all-purpose flour to a large bowl and stir to combine. For the Frosting Using a countertop mixer beat butter on medium speed until light and fluffy 3 minutes. 1 teaspoon vanilla extract.
Top the cake with the third layer of cake. For the Frosting. Spread the remaining frosting on top before refrigerating the cake for 30 minutes for the frosting layers to firm up.
FOR THE FLUFFY MINT CHOCOLATE CHIP BUTTERCREAM. Bake in a 350 degree oven for about 25 minute or until a toothpick inserted in the center of each comes out clean. Place the second cake on top and repeat the process until you have a 4 layer cake.
Measure 12 teaspoon Pure Peppermint Extract. Place one layer of cake on a cake stand or serving dish. Add the Peppermint Extract to the frosting and mix until it is thoroughly mixed.
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