New This Month

Mint Buttercream

1

The white shade of this frosting belies the fresh mint flavor, which is achieved by steeping fresh mint in milk when making the custard base, and then adding extract at the end for extra intensity. Use it to decorate our Chocolate-Mint Cupcakes.

  • Yield: Makes 3 1/2 cups
Chocolate-Mint Cupcakes

Photography: Con Poulos

Ingredients

  • 2 large eggs, separated
  • 1/2 cup sugar
  • 2/3 cup milk
  • 1/3 teaspoon pure vanilla extract
  • 2/3 cup coarsely chopped fresh mint leaves
  • 1 pound (4 sticks) unsalted butter, room temperature
  • 1/4 teaspoon pure peppermint extract

Directions

  1. Whisk together yolks and 1/4 cup sugar with a mixer on high speed until pale and thickened, 2 to 3 minutes.

  2. Prepare an ice-water bath. Bring milk, vanilla, and mint leaves just to a boil in a medium saucepan. Remove from heat. Whisk about 1/3 of milk mixture into yolk mixture. Pour yolk mixture back into pan with remaining milk mixture, and whisk to combine. Place over medium heat, and cook, stirring constantly, until custard registers 185 degrees on an instant-read thermometer. Remove from heat; strain through a fine sieve into a bowl. Set bowl in ice-water bath, and stir until cool.

  3. Beat butter with a mixer on medium-high speed until pale and fluffy. Add chilled custard to butter, and beat until incorporated.

  4. Heat whites and remaining 1/4 cup sugar in a heatproof mixer bowl set over a pan of simmering water, whisking constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). Attach bowl to mixer fitted with whisk attachment. Starting on low, and gradually increasing to medium-high speed, whisk until stiff peaks form.

  5. Add egg-white mixture to butter mixture, switch to paddle attachment, and beat on medium-high speed until smooth. Beat in peppermint extract. Use immediately, or cover and refrigerate for up to 3 days or freeze up to 3 months. (Before using, bring to room temperature, and beat on low speed until smooth.)

Reviews Add a comment

  • emmaneezer
    28 FEB, 2011
    I too made this frosting, neglecting to read the reviews. I agree - strange taste, way too buttery, ugly color. Here's how I fixed the problem: added 2 pounds (!) of powdered sugar, 5-10 drops of green food coloring and about 2 more tsp peppermint extract. This helped a lot!! The fresh mint still adds a weird aftertaste, so in the future I'll just find a standard buttercream recipe and add peppermint extract to it.
    Reply
  • ejchristian86
    14 DEC, 2010
    I made this frosting despite having read the negative reviews on this page, and I wasted over an hour, used every bowl in my house, and wound up with a disgusting mound of unusable gunk. The amount of butter in this recipe renders the end result absolutely disgusting and inedible. It also doesn't come out nearly as lovely and white as the pictures above, but rather a gross pale yellow-green. I will never make this recipe again, and have already crossed out the entire page in my MS cupcake book.
    Reply
  • triplesowcow
    28 SEP, 2010
    This icing recipe in its current form is terrible. Seriously it's just bad. My wife and I have tried a our hands at a variety of cupcakes even making the delicious lemon meringue cupcakes (http://www.marthastewart.com/recipe/lemon-meringue-cupcakes) and this icing failed to deliver. If anyone from Martha Stewart is reading this PLEASE FIX THIS (conceptually great but tragically flawed) RECIPE.
    Reply
  • Sewingdiva688
    3 JUL, 2010
    I agree with both previous comments. This recipe has a good flavor but does take a while to make and is a little heavy on the butter flavor and feeling (typical of a butter cream). What I did to counter act this and give the frosting more body was add about 1/4 tsp salt, then i doubled the vanilla and tripled the peppermint. Have fun and good luck. :)
    Reply
  • luvcookin
    28 JUN, 2010
    I disagree with the prior comment. This recipe is fabulous! My coworker brought the cupcakes into the office with the mint frosting, everyone loved it. I made it for my family and they also loved it. It is one of the best cupcakes I have had. I am ready to make a birthday cake for someone.
    Reply
  • aliciaverdier
    20 FEB, 2009
    This frosting not only took FOREVER to make, it also tasted awful. I generally love Martha's recipes, but this one was like eating sweetened butter. My entire family complained and even my kids refused to eat the cupcakes.
    Reply