Mint Cream Cheese Buttercream

Follow Me on Pinterest

Mint Cream Cheese Buttercream by WickedGoodKitchen.com ~ Cool mint flavor, light and fluffy cream cheese buttercream that pipes beautifully. Natural green color. It tastes like rich mint cheesecake and the texture is like mousse! #cake #dessert #filling #frosting #recipeNaturally Colored & Flavored Rich Buttercream:
Mint Cream Cheese Buttercream

Rich, cool mint flavor, light and fluffy and all-natural, this dreamy mint cheesecake-like buttercream frosting has a slight tang from the cream cheese that is balanced with vanilla and mint extracts, and is colored, flavored and sweetened just right. Also, it pipes beautifully. Truly, a baker and dessert lover’s dream come true. Perfect for celebrating St. Patrick’s Day!

Today, I am sharing yet another fabulous variation of my recipe for Best Ever Cream Cheese Buttercream, Mint Cream Cheese Buttercream. The buttercream series continues! With this buttercream we’re talkin’ all-natural green coloring with the addition of pure mint extract for an exceptional buttercream. Just perfect for St. Patrick’s Day!

Pleasingly silky-rich yet light and fluffy, our Mint Cream Cheese Buttercream tastes like a cross between luscious cheesecake and mint ice cream. Seriously. I could not stop tasting it straight from the spoon (and, I’m allergic to dairy)! It was well worth the risk, believe me.

As I have shared previously, this exceptional buttercream base is rich and buttery, melts on the tongue and is truly divine. Now, with the addition of pure mint extract and all-natural green food coloring, cream cheese buttercream becomes truly extraordinary. Mint lovers and cheesecake lovers, rejoice!

Mint Cream Cheese Buttercream by WickedGoodKitchen.com ~ Cool mint flavor, light and fluffy cream cheese buttercream that pipes beautifully. Natural green color. It tastes like rich mint cheesecake and the texture is like mousse! #cake #dessert #filling #frosting #recipe

For this recipe, I used McCormick’s Pure Mint Extract (not peppermint). This wonderful extract has a delightful balance of spearmint and peppermint oils creating a smooth mint flavor without being too overpowering and peppery. For the all-natural color, I used CHEFMASTER brand which can be purchased at Country Kitchen SweetArt based in Fort Wayne, Indiana. Kosher certified powdered food coloring is also a very good option and is available at Country Kitchen SweetArt as well.

As I mentioned above, our Mint Cream Cheese Buttercream tastes like cheesecake and mint ice cream yet has the texture of the most sublime mousse. Because both vanilla and mint extracts are used, the additional ½ cup of confectioners’ sugar proved to be ideal for a nice sweet balance.

What about consistency? As is, the recipe is ready for frosting and piping brownies, cakes, cupcakes and cheesecakes or even doughnuts and other baked sweet treats. However, you can lighten it up even further by whipping in a few tablespoons of heavy cream to create an even lighter mousse-like filling. Baked treats have never had it so good!

Mint Cream Cheese Buttercream by WickedGoodKitchen.com ~ Cool mint flavor, light and fluffy cream cheese buttercream that pipes beautifully. Natural green color. It tastes like rich mint cheesecake and the texture is like mousse! #cake #dessert #filling #frosting #recipe

As stated previously, the secret to making an exceptional Cream Cheese Buttercream is to use equal amounts, by weight, of butter to cream cheese—that is, 8 ounces each. This, of course, translates to two (2) sticks of butter and one (1) brick of cream cheese. Most cream cheese frosting recipes call for far too much cream cheese (read: too much moisture and not enough fat) and the frosting just does not want to pipe well. In addition, the frosting is so loosey-goosey that cake layers actually slide! No fun—especially if transporting the cake. Essentially, you would have to add an incredible amount of confectioners’ sugar to stiffen it up in order to pipe nicely. And, for most of us, this translates to a frosting that is just too cloyingly sweet.

In case you missed it in previous posts, this is what I wrote in a post last spring:

“Just as with my carrot cake recipe, my Cream Cheese Buttercream recipe was inspired by the one found in my New Better Homes and Gardens Cookbook. It is quite the opposite of Mrs. Fields’ recipe that calls for two 8-ounce packages (16 ounces) of cream cheese and only one stick (½ cup or 4 ounces) of salted butter. The BHG recipe calls for one 8-ounce package of cream cheese to one stick of butter (again, at 4 ounces). However, I increased the amount of butter from the BHG recipe to create a true “Cream Cheese Buttercream” in a 1:1 ratio (8 ounces to 8 ounces) of cream cheese to butter with enough confectioners’ sugar to thicken the consistency to pipe beautifully. Sometimes, I even use one stick of salted butter with one stick of unsalted for a nice salty-sweet balance.”

Mint Cream Cheese Buttercream by WickedGoodKitchen.com ~ Cool mint flavor, light and fluffy cream cheese buttercream that pipes beautifully. Natural green color. It tastes like rich mint cheesecake and the texture is like mousse! #cake #dessert #filling #frosting #recipe

What makes our Mint Cream Cheese Buttercream wicked good?

This exceptional buttercream literally melts on your tongue. It is buttery-rich, creamy with cool mint flavor, silky-smooth and light and fluffy like mousse. A slight tang from the cream cheese balances the sweetness of the pure mint extract and sugar so as not to be overly sweet. This cream cheese buttercream tastes just like cheesecake and mint ice cream! Due to the adequate amount of fat from the butter, this special buttercream pipes beautifully. Our Mint Cream Cheese Buttercream is versatile and pairs extremely well with white cakes, yellow cakes and chocolate cakes alike as well as brownies, cupcakes, cheesecakes and other sweet treats like baked doughnuts. Stir in some chopped chocolate or mini semisweet chocolate chips for Mint-Chip Cream Cheese Buttercream to frost chocolate treats. Quite simply the ideal light and fluffy mint buttercream! Truly, wicked good.

For St. Patrick’s Day, you really must treat yourself to a batch of Mint Cream Cheese Buttercream to frost your baked sweet treat. You and your loved ones will love it! I promise.

Bon appétit!

xo,

stacysig

Mint Cream Cheese Buttercream by WickedGoodKitchen.com ~ Cool mint flavor, light and fluffy cream cheese buttercream that pipes beautifully. Natural green color. It tastes like rich mint cheesecake and the texture is like mousse! Perfect for St. Patrick's Day. | dessert filling frosting recipe

 

Mint Cream Cheese Buttercream

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: Makes over 4½ cups; enough to fill and frost two 9-inch layer cakes or three 8-inch layer cakes.

Mint Cream Cheese Buttercream

What makes our Mint Cream Cheese Buttercream wicked good? This exceptional buttercream literally melts on your tongue. It is buttery-rich, creamy with cool mint flavor, silky-smooth and light and fluffy like mousse. A slight tang from the cream cheese balances the sweetness of the pure mint extract and sugar so as not to be overly sweet. This cream cheese buttercream tastes just like cheesecake and mint ice cream! It is versatile and pairs extremely well with white cakes, yellow cakes and chocolate cakes alike as well as brownies, cupcakes, cheesecakes and other sweet treats like baked doughnuts. Quite simply the ideal light and fluffy mint buttercream! Truly, wicked good.

Ingredients

  • 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
  • 1 (8-ounce/226 grams) package cream cheese, such as Philadelphia®, chilled from the fridge
  • 1½ teaspoons (7.5 ml) pure vanilla extract, such as Nielsen-Massey®
  • ¾ to 1 teaspoon (3.75 to 5 ml) pure mint extract (not peppermint), such as McCormick®
  • Green food coloring, Kosher certified or natural preferred, such as CHEFMASTER®
  • 4½ cups (540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted

Directions

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese and extracts; beat until fully incorporated. Add desired amount of green food coloring and mix until well blended. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.

Gradually add 4½ cups confectioners’ sugar, beating on low speed (stir), until well combined. Add additional green food coloring as needed for desired color. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.

Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.

Recipe Notes

Tips:

If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.

If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.

Variation for Mint-Chip Cream Cheese Buttercream: Stir in desired amount of finely chopped chocolate (bittersweet or semisweet) or mini semisweet chocolate chips.

Variation for ‘Grasshopper’ Mint Cream Cheese Buttercream: Add 4 to 5 tablespoons (60 to 75 ml) Crème de Menthe liqueur along with vanilla extract. Omit mint extract.

To make ½ recipe of Mint Cream Cheese Buttercream, the math has been completed for you below:

½ cup (1 stick or 113 grams) unsalted butter, softened (or part salted & part unsalted)
4 ounces (½ 8-ounce package/113 grams) cream cheese, such as Philadelphia®, softened
¾ teaspoon (about 4 ml) pure vanilla extract, such as Nielsen-Massey®
½ teaspoon (2.5 ml) pure mint extract (not peppermint), such as McCormick®
Green food coloring, Kosher certified or natural preferred, such as CHEFMASTER®
2¼ cups (270 grams) confectioners’ sugar, spooned in cup, leveled off & sifted

If making half recipe for ‘Grasshopper Mint Cream Cheese Buttercream, add 2 to 2½ tablespoons (30 to 37.5 ml) Crème de Menthe liqueur along with vanilla extract. Omit mint extract.

Original Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/mint-cream-cheese-buttercream/

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. I’m loving all your tried and true buttercream recipes Stacy! This is a fun one for St. Patty’s Day!
    Jeanette | Jeanette’s Healthy Living recently posted…Let’s Move! Action Plan for ParentsMy Profile

  2. Oh my gosh, Stacy, you’re killing me with all this amazing frosting (: I can totally see a heavy layer of this frosting being slathered on a chocolate cake! Yum.
    Caroline @ Pass the Cocoa recently posted…Raspberry Meringue CheesecakeMy Profile

    • Thank you, Caroline! Yes, there are cakes coming soon! 🙂 Thanks for stopping by, my friend. Have a great weekend!

      • Thank you Stacy, I just made your champagne cake with Raspberry Strawberry Buttercream for Valentines Day. I took it to our Valentine Party at Church and everyone loved it. So Im looking at this Mint Cream Cheese buttercream for St. Patty’s Day for our Open door lunch. Im thinking a white cake as well but I am still studying what would go best with this buttercream, so I am looking forward to seeing more of your cakes.

        • Thank you for writing, Dinah! I am so glad everyone at your church loved this cake. Knowing that just makes my heart sing. 🙂 As for this Mint Cream Cheese Buttercream, it is very special and I definitely have plans for it here on the blog with a cake for St. Patty’s Day. I hope you will tune in to see it! Meanwhile, this buttercream will go with both chocolate and white cakes. Thanks again for writing, my friend. I truly appreciate your support. Happy baking!

  3. I love anything mint and cream cheese is the perfect addition to your pretty buttercream!
    Laura (Tutti Dolci) recently posted…cashew, coconut & cherry jam blondiesMy Profile

  4. You are rocking the buttercreams, Stacy! Love this mint version! Perfectly green!
    Anna@CrunchyCreamySweet recently posted…Homemade Pepperoni PizzaMy Profile

    • Thank you, Anna! I’m glad you are enjoying this buttercream series. Believe me, there are layer cakes coming soon. 🙂 Thanks for stopping by and have a great weekend!

  5. Your butter creams have found their way into my buttercream lovin’ heart. And now you give us mint. Mint is my number 1 all time favorite flavor. I love a lot of them but mint, oh my stars. I need to make a chocolate something and slather it with this buttercream.
    Norma | Allspice and Nutmeg recently posted…Mushroom Ragout Turkey Kofta (Turkey Burger)My Profile

    • Thank you, Norma! I’m so glad you enjoy mint like I do. You will truly enjoy this one. It is delightfully creamy and light with a cool minty flavor. Thanks for dropping by and have a fabulous weekend!

  6. loving this, cream cheese frosting is so delicious and yes bring on the mint goodness it’s one of my favorites!
    Diane (createdbydiane) recently posted…German Chocolate CakeMy Profile

    • Thank you, Diane! I’m so glad you enjoy cream cheese frostings like I do. You will love this minty cream cheese buttercream. It’s so light and refreshing!

  7. Maria | Pink Patisserie says:

    This gorgeous frosting reminds me of my favorite, cream cheese mints. I must exercise serious restraint around those! I’m sure this frosting would be the same for me! So delicious and such a beautiful color! Have a lovely weekend Stacy!!

    • Thank you, Maria! I know what you mean about those addictive cream cheese mints. They just pop into your mouth so easily! They’re old-fashioned, but a classic. This mint cream cheese buttercream is definitely a new classic. It’s so creamy good! Thanks for dropping by and you have a lovely weekend, too! 🙂

  8. What a fabulous colour! And if it tastes like a cross between cheesecake and ice cream … wow, I’m definitely sold! I think I would smear this all over the top of an extremely chocolaty loaf cake … and of course lick plenty off the spoon while making it as well! Have a wicked weekend!
    Helen @ Scrummy Lane recently posted…Sausage, sweet potato & orange tray-bakeMy Profile

  9. Maybe because I’m such a green fan, I think this is the prettiest icing ever! I would love this slathered quite thickly on a moist chocolate cake ….. heaven!! Thanks Stacy, you make the best buttercream!!
    Chris @ The Café Sucré Farine recently posted…6-Layer Café Ombre Cake w/ Truffle-Fudge IcingMy Profile

    • Thank you, Chris! I hope you will make this mint buttercream soon. It is to-die-for on moist chocolate cake. Thanks for stopping by and have a lovely Sunday!

  10. You are really killing me with these luscious buttercream recipes. I love mint very much and this will be a favorite soon.
    Zainab @ Blahnik Baker recently posted…Piña Colada CheesecakeMy Profile

  11. I know I told you to pass the spoon, but I’m thinking I should just dive into bowl 😉 Love how a pop of mint balances sweet so well! Hope you’re having a great weekend!!
    Meghan recently posted…15 Pies You Gotta Try!My Profile

    • Thank you, Meghan! And…thank you for pinning, too. I hope you’ll try this recipe soon, perhaps for St. Patty’s Day since you’re officially Irish! 😉 Hope you had a great weekend, too, my friend! 🙂

  12. I love anything mint and and this cream cheese buttercream sounds fantastic along with your other frostings! This would be perfect for so many St. Patrick’s Day treats, thanks for sharing another great recipe Stacy 🙂 xo

    • Thank you, Kelly! I know how well you love peppermint and cream cheese frosting. Your pink frosted brownies were pretty and so popular at Pinterest at Christmastime! 🙂 You will definitely love this cool mint cream cheese buttercream. I hope you will try it for St. Patty’s Day, or any day! xo

  13. Mint and chocolate go so well together…perfect for some little Easter cakes I’m thinking of doing.
    Karen (Back Road Journal) recently posted…Braised Beef StroganoffMy Profile

    • So true, Karen. The soft green of this buttercream will pair so well with other pastels for Easter. 🙂 Thanks for stopping by, my friend!

  14. I’m a new and forever follower of your blog. So many great recipes I can’t wait to get started.
    One question….you mention Country Kitchen in Ft. Wayne. Are you by any chance living in FW?

    • Hi there, Lexy! Thank you for writing, for the compliments and for following my blog. I greatly appreciate it. 🙂 To answer your question, I live in Indianapolis. Fort Wayne is about an hour and 45 minutes to 2 hours from where I live. Thanks for dropping by and enjoy the rest of your week. And, happy baking!

  15. Hi Stacy,I reside in the UAE and I am a new follower of your blog. stumbled upon your site on pinterest. As i am a beginner in cake baking and decoration i keep my eyes open for various alternatives and flavours. love the butter cream recipes and cant wait to try them out. As I live in the UAE it is difficult to get mint extract, can i use fresh mint or can you suggest another alternative. thanks.

    • Hi there, Noella! My sincere apologies for being tardy in answering your question. I have been away from blogging for several months due to illness. To answer your question, if you cannot find mint extract, you may wish to try finding some natural peppermint oil or ordering it online. I like the Natural Peppermint Oil by LorAnn Oils and even use it when making hot cocoa. 🙂 When using peppermint oil, use only 1/4 the amount of extract called for in a recipe, then adjust to taste. For instance, if a recipe calls for 1 teaspoon of mint extract, just use 1/4 teaspoon peppermint oil. Thanks again for stopping by. I hope that I have answered your question thoroughly and completely. And… Happy Holidays!

  16. Hi, Stacy. At what point do I add the heavy cream to make a more “mousse” like frosting? When I add the flavorings or after the powdered sugar has been added? Thanks.

    • Hi there, Kathryn! Thank you for writing. If it were me, and I wanted to “mousse-up” this lovely Mint Cream Cheese Buttercream, I would gradually add the heavy cream (1 cup or 1/2 pint) along with the flavoring extracts (and, if desired, food coloring) blended into a liquid measuring cup after the first addition (of about half) the confectioners’ sugar to the creamed butter and cream cheese. Then, I would use my stand mixer’s whip attachment to gradually beat in the heavy cream mixture until it blends and begins to thicken before adding the remaining confectioners’ sugar, gradually, and whip on medium-high then high speed until the mixture reaches a thickened mousse-like consistency. The cream cheese should keep the whipped cream in your “mousse” stabilized and from weeping. Such a great idea! I hope that I have answered your question thoroughly and completely. Meanwhile, I hope you will submit a link to a photo of your final dessert. You have me intrigued. 🙂 Thanks again for writing and… Happy Holidays!

  17. This sounds so yummy! Going to make this for my chocolate cup cakes. Thanks for sharing!

Trackbacks

  1. […] am still on my mint kick! I have been all day! This Mint Cream Cheese Buttercream from Wicked Good Kitchen sounds to die for! I love the hint of green […]

Speak Your Mind

*

CommentLuv badge