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.
Naturally Colored & Flavored Rich Buttercream:
Mint Cream Cheese Buttercream
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. While this buttercream can be made year round it is especially 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.
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 (60 grams) 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 (226 g) 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 have written previously:
“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 or 452 grams) of cream cheese and only one stick (½ cup or 4 ounces/113 grams) of salted butter. The BHG recipe calls for one 8-ounce (226 grams) package of cream cheese to one stick of butter (again, at 4 ounces/ 113 grams). 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 or 226 grams to 226 grams) 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.
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.
NOTE: This recipe for Mint Cream Cheese Buttercream first appeared on Wicked Good Kitchen on February 28, 2014. The article, recipe (metrics added) and images have been updated.
Below are Pinterest-friendly sized images to pin at Pinterest!
This exceptional cream cheese buttercream literally melts on the tongue. It is buttery-rich, creamy with cool mint flavor, silky-smooth and light and fluffy like mousse. And it tastes just like mint cheesecake or mint ice cream!
- ½ cup (1 stick or 113 g) unsalted butter, softened
- ½ cup (1 stick or 113 g) salted butter, softened
- 1 (8 oz or 226 g) package cream cheese, chilled from the fridge
- 1½ teaspoons (7.5 ml) pure vanilla extract
- ¾ to 1 teaspoon (3.75 to 5 ml) pure mint extract (not peppermint)
- Green food coloring, kosher certified or natural preferred, to desired shade
- 4½ cups (540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
- 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 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.
- Yield: Makes about 4½ cups (1080 ml); enough to fill and frost a 9-inch (23 cm) two layer cake, or 8-inch (20 cm) three layer cake, or 18 to 24 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.
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.
Mint-Chip Cream Cheese Buttercream: Stir in desired amount of finely chopped chocolate (bittersweet or semisweet) or mini semisweet chocolate chips.
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.
For Half Recipe of Mint Cream Cheese Buttercream, You Will Need:
½ cup (1 stick or 113 g) unsalted butter, softened (or part salted & part unsalted)
4 ounces (½ 8 oz package or 113 g) cream cheese, softened
¾ teaspoon (about 4 ml) pure vanilla extract
½ teaspoon (2.5 ml) pure mint extract (not peppermint)
Green food coloring, Kosher certified or natural preferred
2¼ cups (270 g) 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.
Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.
For this recipe, we highly recommend Natural Gel-based Green Food Coloring by ChefMaster® found at Supply Village. We also highly recommend organic grass-fed butter and confectioners’ sugar, Organic Valley® Cream Cheese, Nielsen-Massey® Organic Pure Vanilla Extract and McCormick® Pure Mint Extract.
Original Recipe Source: WickedGoodKitchen.com
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