Mint Icing with Chocolate Glaze

    10 minutes

    A delicious mint chocolate icing. The icing is rich enough to cut the dark chocolate taste of the glaze. You can double this recipe easily.

    69 people made this

    Serves: 12 

    • 4 cups (750g) icing sugar
    • 125g butter, softened
    • 1/8 teaspoon salt
    • 1 teaspoon mint essence
    • 4 tablespoons milk
    • 60g dark chocolate
    • 40g butter

    Preparation:10min  ›  Ready in:10min 

    1. In a large bowl, cream 1 1/3 cups (250g) sugar with 125g butter or margarine and salt. Blend essence, 2 tablespoons milk and remaining sugar into mixture. Gradually stir remaining milk into icing until desired spreading consistency is reached.
    2. Melt and stir chocolate and 2 tablespoons butter or margarine together in a microwave or in a double boiler.
    3. Using a pastry bag, pipe a scalloped rim of icing around the top of the cake. Pour the chocolate glaze over the top of the cake. Chill until glaze has set.

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    Reviews in English (70)


    I have made a recipe similar to this one for many years, but I have not made this these are just some suggestions. The milk is not necessary. Use real butter only. Add the mint extract a little bit at a time until it is to your liking, as it can be very strong. I don't use unsweetened chocolate for the glaze. Milk chocolate works well. Don't forget the green food coloring!  -  16 Dec 2008  (Review from Allrecipes USA and Canada)


    A little confused. shouldn't there be a little bit of powdered sugar in the glaze to make it slightly sweetened. I love dark chocolate but it just seems extreme to not add any sweetner. I made this recipe right now and the frosting is delicious. if you don't like your mint to strong i recomend using 1/2 of a teaspoon and I added 3 Tablespoons powdered sugar to the glaze. it makes for a great presentation and I loved it on my brownies.  -  25 Sep 2007  (Review from Allrecipes USA and Canada)


    I started out with this recipe prepared to reduce the powdered sugar to 3 cups, maybe even less. I’ve made enough buttercream frostings to know the ratio of sugar to butter I prefer and this called for a little more sugar than that preferred ratio. However, the cupcakes I was to frost with this turned out to be not nearly as sweet as they should have been, leading me to decide instead to prepare the frosting as written, using all 4 cups of the powdered sugar called for. It’s awesome good, simple as that. Fluffy, pleasantly minty, not too sweet as I thought it would be, and it couldn’t have been more perfect for the chocolate cupcakes I frosted with it. I did have to add a little more milk (I used half and half) to get it to the right consistency. I didn’t use the chocolate glaze, only because it didn’t work with how I decorated the cupcakes but I can only imagine how even better this frosting would be with it.  -  09 Aug 2011  (Review from Allrecipes USA and Canada)