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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