mint chOcOlate chip swiss meringue buttercream

AuthorHeather WallaceCategoryDifficultyBeginner

Tired of boring vanilla or chocolate frosting? Try something new with this Mint Chocolate Chip Swiss Meringue Buttercream! It's one of our favorite ice cream flavors in frosting form!!
Who needs cake and ice cream when you can have it all in one?!

Yields1 Serving
Prep Time30 minsCook Time10 minsTotal Time40 mins

 6 large egg whites, room temperature
 1 cup sugar
 4 sticks unsalted butter, softened but still cool, cut into 1/2 inch pieces
 1 tsp mint extract
 3 oz dark chocolate, finely chopped
 green food coloring

Heat Egg Whites . . .
1

In a large metal mixing bowl combine 1 cup of sugar and 6 room temperature egg whites, place over simmering water.

Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 Minutes.

Whisk Egg Whites . . .
2

Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form, about 5 Minutes.

3

Reduce speed to low and continue to beat until cool, about 15 Minutes.

Meanwhile, chop 3 ounces of good dark chocolate into fine pieces and set aside.

Add Remaining Ingredients . . .
4

Cut 4 sticks of soft but cool butter into 1/2 inch pieces, beat into egg whites on low speed.

The mixture may curdle before coming together.

5

Slowly stir in 1 teaspoon of mint extract.

Stop the mixer and dip a toothpick into the green gel food coloring and then dip it into the frosting. Beat until frosting is evenly green throughout, scraping the sides to incorporate.
Add more gel food coloring if desired.

6

Gradually beat in the chopped dark chocolate.

Re-beat occasionally to maintain a smooth texture.

7

Pipe onto cupcakes or spread onto a cake and enjoy!

Just remember if you are piping onto cupcakes make sure to use a wide tip so that the chocolate doesn't get stuck.

Ingredients

 6 large egg whites, room temperature
 1 cup sugar
 4 sticks unsalted butter, softened but still cool, cut into 1/2 inch pieces
 1 tsp mint extract
 3 oz dark chocolate, finely chopped
 green food coloring

Directions

Heat Egg Whites . . .
1

In a large metal mixing bowl combine 1 cup of sugar and 6 room temperature egg whites, place over simmering water.

Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 Minutes.

Whisk Egg Whites . . .
2

Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form, about 5 Minutes.

3

Reduce speed to low and continue to beat until cool, about 15 Minutes.

Meanwhile, chop 3 ounces of good dark chocolate into fine pieces and set aside.

Add Remaining Ingredients . . .
4

Cut 4 sticks of soft but cool butter into 1/2 inch pieces, beat into egg whites on low speed.

The mixture may curdle before coming together.

5

Slowly stir in 1 teaspoon of mint extract.

Stop the mixer and dip a toothpick into the green gel food coloring and then dip it into the frosting. Beat until frosting is evenly green throughout, scraping the sides to incorporate.
Add more gel food coloring if desired.

6

Gradually beat in the chopped dark chocolate.

Re-beat occasionally to maintain a smooth texture.

7

Pipe onto cupcakes or spread onto a cake and enjoy!

Just remember if you are piping onto cupcakes make sure to use a wide tip so that the chocolate doesn't get stuck.

mint chOcOlate chip swiss meringue buttercream
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