Mint Chocolate Chip Buttercream

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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.

Prep Time 10

Total Time 10

Servings Cups

Calories 1327kcal

Author Fay

EQUIPMENT

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.

NUTRITION