Serves: enough to frost 24 cupcakes or a 20 cm cake | Prep: 10 min | Cook: 0 min
Ingredients
- 250 g butter, softened
- 4–5 cups icing sugar
- ¼ cup cocoa powder
- 15 ml choc mint essence
- 3 Tbsp milk
Method
- Start by creaming the softened butter with an electric mixer for about 1 minute.
- Sieve the icing sugar and the cocoa at least twice before adding to the butter.
- Start off slowly then increase the speed on mixer, add the choc mint essence and milk.
- Continue to mix the ingredients until icing is light and fluffy.
Pro Tips & Optional Add-Ons
- Extra mint kick: add another ½–1 tsp choc mint essence
- Deeper colour: add a few drops of green food colouring
- Silky smooth: use room-temperature butter and beat on high for a full 4–5 minutes
- Make ahead: stores in fridge for up to 1 week — just re-whip before using
- Pipeable consistency: add milk 1 tsp at a time if too thick
Mom It classic — perfectly minty, perfectly chocolatey, perfectly fluffy every time! 🍫🌿✨