What’s better than a good Italian Buttercream? Chocolate Italian Buttercream and Mint Italian Buttercream! Once you have the Italian Buttercream part down, the mint part is easy. For step-by-step instructions on how to make this delicious, melt-in-your-mouth buttercream; read below.
For the icing: Make one batch of Italian Buttercream. Make the buttercream a minty color by adding a little bit of green gel food coloring. I take a toothpick and dip it in the food coloring, then put it in the buttercream. Add more, if necessary, to get the desired color. Then, add one teaspoon of mint extract (not peppermint). Cream together until you get the desired flavor and color.
Pipe onto cupcakes using a 1M star tip. Sprinkle with Andes Mint chips. Serve immediately or keep under refrigeration for up to one week.
Also, when storing it in the refrigerator it will get hard. To get it back to the right consistency, there are two ways this can be accomplished. One way is to let it sit at room temperature for a few hours. The faster second way is to melt about an 1/8 of the buttercream mixture in the microwave. Put the melted buttercream in a KitchenAid Mixer and set to low speed. Add cold chunks of buttercream a little at a time until the buttercream is incorporated. It should look chunky at this point. Mix for about 20 minutes until the buttercream looks smooth and creamy again.
Keep it plain or add Ande’s Mints on top for that added mint chocolate blast!