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Mint Buttercream
Credit:
Con Poulos
Recipe Summary
Yield: Makes 3 1/2 cups
Ingredients
Ingredient Checklist
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
Gallery
Mint Buttercream
Credit:
Con Poulos
Recipe Summary
Yield: Makes 3 1/2 cups
Gallery
Mint Buttercream
Credit:
Con Poulos
Mint Buttercream
Credit:
Con Poulos
Mint Buttercream
Recipe Summary
Yield: Makes 3 1/2 cups
Recipe Summary
Yield: Makes 3 1/2 cups
Yield: Makes 3 1/2 cups
Makes 3 1/2 cups
Ingredients
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
Whisk together yolks and 1/4 cup sugar with a mixer on high speed until pale and thickened, 2 to 3 minutes.
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.
Beat butter with a mixer on medium-high speed until pale and fluffy. Add chilled custard to butter, and beat until incorporated.
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.
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 (6)
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Martha Stewart Member
Rating: Unrated
02/28/2011
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.
Martha Stewart Member
Rating: Unrated
12/14/2010
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.
Martha Stewart Member
Rating: Unrated
09/28/2010
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.
Martha Stewart Member
Rating: Unrated
07/03/2010
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. :)
Martha Stewart Member
Rating: Unrated
06/28/2010
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.
Martha Stewart Member
Rating: Unrated
02/20/2009
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.
Martha Stewart Member
Rating: Unrated
02/28/2011
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.
Rating: Unrated
Rating: Unrated
12/14/2010
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.
Rating: Unrated
09/28/2010
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.
Rating: Unrated
07/03/2010
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. :)
Rating: Unrated
06/28/2010
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.
Rating: Unrated
02/20/2009
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.
All Reviews for Mint Buttercream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mint Buttercream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
