New This Month

Mint Buttercream


Use this recipe when making our Chocolate Mint Cake.

  • Yield: 15 cups

Source: Martha Stewart Weddings, Spring 2006


  • 6 large eggs, separated
  • 1 1/2 cups sugar
  • 2 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 6 cups (12 sticks) unsalted butter, softened
  • 2 cups chopped mint leaves


  1. Follow instructions for Vanilla Buttercream, adding 2 cups chopped mint leaves with the milk and vanilla in step 2. Tint buttercream pale green.

Reviews Add a comment

  • emmaneezer
    28 FEB, 2011
    I too made this frosting, neglecting to read the reviews. I agree - strange taste, way too buttery, ugly color. Here's how I fixed the problem: added 2 pounds (!) of powdered sugar, 5-10 drops of green food coloring and about 2 more tsp peppermint extract. This helped a lot!! The fresh mint still adds a weird aftertaste, so in the future I'll just find a standard buttercream recipe and add peppermint extract to it.
  • ejchristian86
    14 DEC, 2010
    I made this frosting despite having read the negative reviews on this page, and I wasted over an hour, used every bowl in my house, and wound up with a disgusting mound of unusable gunk. The amount of butter in this recipe renders the end result absolutely disgusting and inedible. It also doesn't come out nearly as lovely and white as the pictures above, but rather a gross pale yellow-green. I will never make this recipe again, and have already crossed out the entire page in my MS cupcake book.
  • triplesowcow
    28 SEP, 2010
    This icing recipe in its current form is terrible. Seriously it's just bad. My wife and I have tried a our hands at a variety of cupcakes even making the delicious lemon meringue cupcakes ( and this icing failed to deliver. If anyone from Martha Stewart is reading this PLEASE FIX THIS (conceptually great but tragically flawed) RECIPE.
  • Sewingdiva688
    3 JUL, 2010
    I agree with both previous comments. This recipe has a good flavor but does take a while to make and is a little heavy on the butter flavor and feeling (typical of a butter cream). What I did to counter act this and give the frosting more body was add about 1/4 tsp salt, then i doubled the vanilla and tripled the peppermint. Have fun and good luck. :)
  • luvcookin
    28 JUN, 2010
    I disagree with the prior comment. This recipe is fabulous! My coworker brought the cupcakes into the office with the mint frosting, everyone loved it. I made it for my family and they also loved it. It is one of the best cupcakes I have had. I am ready to make a birthday cake for someone.
  • aliciaverdier
    20 FEB, 2009
    This frosting not only took FOREVER to make, it also tasted awful. I generally love Martha's recipes, but this one was like eating sweetened butter. My entire family complained and even my kids refused to eat the cupcakes.