Mint Frosting Recipes

MINT BUTTERCREAM FROSTING WITH DARK CHOCOLATE GLAZE

Steps:

• In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
• Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. Double this glaze if desired.
• Frost cake. Pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. Pour the glaze over the top of the cake. Chill until glaze has set.

CLASSIC MINT CHOCOLATE BROWNIES

Steps:

• Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
• Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 baking pan* with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.
• Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished. Allow the brownies to cool completely in the pan set on a wire rack. Once completely cooled, lift the foil out of the pan using the overhang on the sides. Place the whole thing on a baking sheet as you make the frosting. Do not cut into squares yet.
• In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the confectioners' sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute. Taste and add a drop or two more peppermint extract if desired. Frost cooled brownies, that you placed on the baking sheet, and place the baking sheet in the refrigerator. This allows the frosting to "set" on top of the brownies which makes spreading the chocolate layer easy. Keep in the refrigerator for at least 1 hour and up to 4 hours.
• Melt the butter and chocolate chips in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Once melted and smooth, pour over mint layer. Gently spread with a knife or offset spatula. Place the brownies, that are still on the baking sheet, in the refrigerator and chill for 1 hour (and up to 4 hours or even overnight) to set the chocolate.
• Once chilled, remove from the refrigerator and cut into squares. For neat cutting, make very quick cuts, using a very sharp large knife, and wiping the knife off with a paper towel between each cut. Brownies are OK at room temperature for a few hours. Cover tightly and keep leftovers in the refrigerator for up to 5 days.

MINT BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease a 9×13'' inch pan with nonstick cooking spray.
• Chop the butter and the unsweetened chocolate into chunks and place together in a microwave safe bowl.
• Microwave on low power in 30 second intervals, stirring in between, until melted. (You could also melt them over LOW heat in a saucepan, stirring constantly). Set aside to cool, stirring occasionally.
• In a large bowl beat together the eggs, sugar, and vanilla. Slowly add the melted chocolate, while stirring.
• In a separate small bowl combine the flour and baking powder. Stir the flour into the chocolate batter, just until combined. Don't over-mix.
• Pour batter into greased pan and bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and allow to cool completely.
• Combine all frosting ingredients and beat until light and fluffy. Add more milk if you want it thinner.
• Spread the frosting evenly over the cooled brownies. Refrigerate while you make the chocolate glaze.
• Place chocolate chips and butter in a microwave safe bowl. Microwave one low power in 30 second intervals, stirring in between, until melted and smooth. Allow to cool for about 5-10 minutes.
• Spread evenly over the frosted brownies. Return to fridge to allow the chocolate to harden.
• Allow the bars to sit at room temperature for 10 minutes before cutting into squares. (If you try to cut into them while they are cold the top chocolate layer will crack pretty easily and they wont be as pretty).

MINT BUTTERCREAM

Steps:

• 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.)

MINT BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking pan.
• Stir together both brownie mixes, vegetable oil, eggs, and water in a large bowl until well blended. Pour batter into the prepared baking pan.
• Bake in the preheated oven until toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool, about 20 minutes.
• While brownies are cooling, combine powdered sugar, butter, water, peppermint extract, and food coloring in a large bowl; beat with an electric mixer until smooth. Spread mint frosting on top of cooled brownies.
• Place chocolate chips and butter in a microwave-safe bowl. Microwave on high for 1 minute, stir, and microwave again in 30 second intervals, stirring after each interval, until melted. Add peppermint extract to taste and spread on top of mint frosting. Refrigerate until frosting and topping layers are set.

MINT FROSTING

Steps:

• Beat powdered sugar and butter in small bowl on low speed of electric mixer until smooth. Beat in milk, 1 tablespoon at a time, until spreadable. Beat in extract and food color.