This Mint Chocolate Chip Buttercream is a smooth and creamy Russian Buttercream made with condensed milk instead of powdered sugar. The butter gives it a rich texture, while the sweetened condensed milk creates a silky consistency. The mint extract adds fresh flavor, and the grated chocolate gives it a chocolate chip-like texture.
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It pipes beautifully and works well for cakes, cupcakes, macarons, whoopie pies, and cookie sandwiches. With only a few ingredients, this buttercream is simple to make and can be stored in the refrigerator or freezer for later use.
Ways to Use Mint Chocolate Chip Buttercream
- Cupcakes - Pipe generous swirls onto chocolate cupcakes, vanilla cupcakes, or mint-flavored cupcakes for a flavorful finish.
- Layer Cakes - Spread between cake layers for a smooth, creamy texture with a mint-chocolate crunch.
- Cake Covering - Use to coat an entire cake before decorating with chocolate shavings, ganache, or sprinkles.
- Macaron Filling - Pipe between macaron shells for a creamy and minty chocolate treat.
- Whoopie Pies - Sandwich between two soft chocolate or vanilla cake rounds.
- Cookie Sandwiches - Fill between chocolate or mint-flavored cookies for a soft, buttery center.
- Brownie Topping - Spread over brownies for a mint chocolate chip twist.
- Cake Pops - Mix with crumbled cake to form cake pops before dipping in chocolate.
Ingredients Used
Unsalted Butter (500g / 1 lbs)
- The base of the buttercream. It provides a creamy, rich texture and helps create stability.
- Softened butter ensures smooth mixing and prevents lumps.
- Unsalted butter is preferred so you can control the salt content.
Sweetened Condensed Milk (395g / 14 oz)
- Acts as the sweetener and liquid component, replacing powdered sugar.
- Gives the buttercream a smooth, silky texture.
- Adds stability while keeping the buttercream soft and spreadable.
Mint Extract or Essence (1-2 teaspoons, to taste)
- Provides the signature mint flavor.
- Extracts are stronger than essences, so adjust the quantity based on preference.
Green Food Color (as needed)
- Gives the buttercream its classic mint color.
- Gel food coloring is recommended because it is more concentrated and doesn't thin out the buttercream.
Grated Chocolate (½ cup)
- Adds small chocolate pieces to mimic the texture of mint chocolate chip ice cream.
- Dark, semi-sweet, or milk chocolate can be used based on preference.
- Finely grated chocolate ensures an even distribution and smoother piping.
How To Make Mint Chocolate Chip Buttercream
Beat the Butter - Add softened unsalted butter to a mixing bowl and beat with a hand or stand mixer on medium speed for 3-5 minutes until it becomes light, fluffy, and pale. This aerates the butter, creating a smooth and creamy texture. If the butter is not mixed enough, the final buttercream may feel dense and heavy.
Add Sweetened Condensed Milk - Pour in the entire can of sweetened condensed milk and continue mixing on medium speed for 1-2 minutes. Scrape down the sides and base of the bowl to ensure all ingredients combine evenly. If the mixture appears separated, keep mixing-it will come together into a smooth consistency.
Add Mint Extract and Green Food Coloring - Mix in 1-2 teaspoons of mint extract to achieve the desired mint flavor. Add green food coloring, starting with a small amount and adjusting as needed. Using gel food coloring prevents the buttercream from becoming too thin. Mix until the color is evenly distributed throughout the buttercream.
Fold in Grated Chocolate - Finely grate ½ cup of chocolate and gently fold it into the buttercream using a spatula. This step ensures the chocolate pieces are evenly dispersed without overmixing, maintaining the buttercream's smooth texture while adding a mint chocolate chip effect.
Use or Store the Buttercream - The buttercream is now ready for piping, spreading on cakes, or filling desserts like macarons and whoopie pies. Store leftovers in the refrigerator for up to 1 week or the freezer for up to 2 months. Bring it back to room temperature and rewhip before use.
How to Store Mint Chocolate Chip Buttercream
- Short-Term Storage (Refrigeration) - If you plan to use the buttercream within a few days, store it in an airtight container in the refrigerator for up to 1 week. The airtight container prevents the buttercream from absorbing fridge odors and helps maintain its smooth texture. Before using, let it sit at room temperature for about 30 minutes, then mix it with a hand or stand mixer to restore its creamy consistency. If it feels too firm, let it soften slightly before whipping.
- Long-Term Storage (Freezing) - To keep the buttercream for a longer period, store it in the freezer for up to 2 months. Place it in an airtight container or wrap it tightly with plastic wrap inside a freezer-safe bag to prevent freezer burn. Label the container with the date so you know when it was stored. When ready to use, transfer it to the refrigerator overnight to thaw gradually. Let it come to room temperature before rewhipping to bring back its silky consistency.
- Rewhipping Buttercream After Storage - After refrigeration or freezing, the buttercream may separate or feel too firm. To fix this, let it reach room temperature and beat it with a hand or stand mixer on medium speed for 1-2 minutes. If it still looks too thick, mix for a few more minutes until smooth. Avoid microwaving the buttercream, as it can melt unevenly and affect its texture.
- Storage Precautions - This buttercream contains dairy, so it should not be left at room temperature for extended periods, especially in hot or humid weather. If decorating a cake or cupcakes in warm conditions, refrigerate until just before serving to maintain stability.
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Frequently Asked Questions
This can happen if the butter was too warm when mixing or if low-fat condensed milk was used. Chill it for 10-15 minutes and mix again to firm it up.
Dark, semi-sweet, or milk chocolate all work, depending on your preference. Finely grated chocolate creates a smoother texture, while larger shavings add more crunch.
Keep mixing! It often comes back together after a few minutes of beating. If it still looks off, refrigerate for 10 minutes, then mix again.
Absolutely! Skip the green food coloring for a natural look, or use any other gel-based color to match your theme.
It should not be left out for more than 2 hours due to the dairy content. In warm weather, keep it refrigerated until ready to use.
Mint Chocolate Chip Buttercream
INGREDIENTS
- 500 g (1 lb) butter unsalted and softened
- 395 g (14 oz) sweetened condensed milk
- mint extract or essence 1-2 teaspoons depending on strength
- green food color a few drops
- ½ cup (½ cup) chocolate grated
INSTRUCTIONS
- Add the softened butter to a mixing bowl and mix on medium speed with a hand mixer for 3-5 minutes or until light and fluffy. This may take longer depending on your mixer.
- Pour the whole can of sweetened condensed milk into the butter and mix on medium speed until fully combined. This may take 1-2 minutes.
- Scrape down the sides and base of the bowl to incorporate all ingredients evenly.
- Add the mint extract and green food color. Mix well until the color is evenly distributed.
- Grate enough chocolate to make ½ cup. Add the grated chocolate to the buttercream and fold it in with a spatula until evenly distributed.
- The buttercream is now ready to use. Pipe onto cupcakes, layer in cakes, or use to fill macarons, whoopie pies, or cookie sandwiches.
NOTES
- Use full-fat sweetened condensed milk for the best consistency. Low-fat or skim versions will make the buttercream too soft.
- To enhance the chocolate flavor, use dark or semi-sweet chocolate instead of milk chocolate.
- Grate the chocolate finely for a smoother piping texture, or use larger shavings for a chunkier effect.
- If using gel food coloring, start with a small amount and adjust until the desired shade is reached.
- If the buttercream separates, keep mixing until it comes back together. Chilling slightly can help if needed.
Maria says
Such a great recipe! SO easy and I love not having to use powdered sugar!
Fay says
Hi Maria! Those powdered sugar clouds are something else! lol