As a kid, mint chocolate chip was always my first choice at the ice cream counter. That childhood favorite inspired this mint chocolate chip frosting — a dairy-free buttercream that captures the bright peppermint and chocolate combo of the classic scoop. I’ll admit I tasted a spoonful (or two) straight from the bowl while developing the recipe.
This frosting pairs beautifully with a small chocolate cake, small-batch gluten-free chocolate cupcakes, or a pan of gluten-free chocolate brownies. Use it to frost cupcakes, pipe swirls on cakes, or spread on cookies for a refreshing mint-chocolate finish.
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Why You Should Make This Recipe
- Pairs perfectly with chocolate desserts.
- The festive green color suits holidays like St. Patrick’s Day or Christmas.
- Simple and quick — ready in about five minutes for a beginner-friendly frosting.
- Gluten-free, dairy-free, and vegan when made as written.
Ingredient Notes
This easy buttercream requires just six ingredients and comes together quickly.
- Vegan Butter – Use a stick-style plant butter for best texture (Country Crock or similar). If you’re not dairy-free, use the same amount of dairy butter.
- Powdered Sugar – Sift powdered sugar so it blends smoothly and avoids lumps.
- Non-Dairy Milk – Unsweetened coconut milk works well, but any non-dairy milk is fine. Use regular milk if not dairy-free.
- Peppermint Extract – Use peppermint extract (not generic mint), as mint extract can taste medicinal or toothpaste-like.
- Gel Food Coloring – Two to three drops of green gel coloring give the classic mint color. Omit if you prefer no coloring.
- Chopped Chocolate – Finely chop a semi-sweet baking bar rather than using chocolate chips so the pieces are small and distribute evenly.
See the recipe card below for exact quantities and full details.
Substitutions & Variations
- Not dairy free: swap in dairy butter and milk at the same measurements.
- Dye-free: omit the green food coloring and keep all other steps the same.
- Temperature-stable: for warmer environments, replace half the butter with vegetable shortening so the frosting holds up better.
- Mint-only frosting: omit the chocolate for a classic green mint buttercream.
How to Make Easy Mint Chocolate Chip Frosting
A stand mixer or handheld mixer makes assembly quick and effortless.
STEP 1: Place room-temperature vegan butter in the bowl of your mixer. Beat on medium speed until smooth and creamy, then scrape down the bowl.
STEP 2: Add sifted powdered sugar one cup at a time, mixing on the lowest speed after each addition until incorporated.
STEP 3: Add peppermint extract, then add non-dairy milk a tablespoon at a time, mixing between additions. Increase the mixer speed and beat for about five minutes until the frosting is light and fluffy.
STEP 4: Add 2–3 drops of green gel food coloring and mix until the color is even.
STEP 5: Remove the bowl from the mixer and fold in the finely chopped semi-sweet chocolate with a spatula. Do not mix the chocolate with the mixer or the pieces will be crushed and the frosting may turn brown.
Baking Tip
Use room-temperature butter (set out 30–60 minutes beforehand). Soft butter allows the sugar to incorporate fully and helps the frosting become light and airy.
Tips for Success
- Start with room-temperature butter so the sugar and fat combine smoothly.
- Sift powdered sugar to avoid lumps in the finished frosting.
- When adding powdered sugar, mix on the lowest speed to prevent a sugar cloud in your kitchen.
- Add milk gradually so the frosting doesn’t become too runny. It’s easier to thin with more liquid than to stiffen again by adding more sugar.
Recipe FAQs
Use ½ teaspoon of peppermint extract. It’s potent, so a little goes a long way. This batch makes enough frosting for a two-layer 8–9″ cake, a three-layer 6″ cake, a 9×13 sheet cake, or about 24 cupcakes.
Store leftovers in an airtight container in the refrigerator for up to one week. Freeze for up to three months if needed. Thaw overnight in the fridge, then beat briefly to restore fluffiness before using.
Yes, but use a large piping tip to accommodate the chocolate pieces and avoid clogging. The chocolate can soften if you pipe for a long time, so fill the bag in small amounts and refill as needed.
Other mint recipes to consider:
-
Chocolate Peppermint Cake
-
No Bake Chocolate Mint Pie
-
Double Chocolate Peppermint Cookies
-
Gluten Free Thin Mints (Copycat Girl Scout Cookies)
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Mint Chocolate Chip Frosting
Ingredients
- 1 ½ Cups Vegan Butter room temperature
- 6 Cups Powdered Sugar sifted
- 3 Tablespoons Non Dairy Milk
- ½ teaspoon Peppermint Extract
- 2 drops Green Gel Food Coloring
- 8 ounce Semi-Sweet Chocolate finely chopped
Instructions
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Add the butter to the bowl of a stand mixer. Beat on medium speed until the butter is smooth and creamy. Scrape down the bowl.
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Add the powdered sugar, 1 cup at a time. Mix on low speed after each addition until the sugar is fully incorporated.
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Add the peppermint extract, then add the milk 1 tablespoon at a time, mixing between each addition. Do not let the frosting become too runny — you may only need 2 tablespoons of milk.
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Once everything is incorporated, beat on medium-high for 5 minutes until very light and fluffy.
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Add the green food coloring and mix until the color is even.
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Remove the bowl from the mixer. Fold in the chopped chocolate with a spatula.
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Use the frosting immediately or store it in the refrigerator or freezer for later use.
Notes
STORAGE: Keep fully mixed frosting in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and rewhip before using.
FREEZING: Freeze in a suitable container for up to 3 months. Thaw overnight in the refrigerator, then beat briefly to restore fluffiness before decorating.