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!
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!
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.”
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.
- 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
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.