“A take on the traditional Butter Creme Icing, with the perfect amount of mint. I use this on a simple cake, after soaking it in simple syrup - and Grand Marnier.”
READY IN:
35mins
SERVES:
8
YIELD:
1 medium, four layer cake
UNITS:
US

Ingredients Nutrition

  • 2 cups of ten- x powdered sugar
  • 1 cup Ghirardelli sweet ground chocolate and cocoa
  • 1 teaspoon organic peppermint oil
  • 12 cup room temperature butter
  • 14 cup milk

Directions

  1. Blend the sugar, mint, chocolate powder and butter in a large bowl.
  2. Add milk to mixture and beat until fluffy.
  3. Gently use between layers and cover cake or cupcakes. I prefer a "butter" knife.

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