It will give you the biggest color pay off and it’s the easiest to control. Once the buttercream is mixed into the perfect consistency, it’s time to add the color and chocolate bits.įor the color, I highly recommend using gel food coloring. It’s a basic buttercream recipe, just taken up a notch. The real star of the show is the mint chocolate chip buttermilk that looks just like a scoop of mint chip ice cream – and tastes just as good too!
#CHOCO MINT LEAVES HOW TO#
How to make mint chocolate chip buttercream Stir the two together and let the mixture sit for about 10 minutes to thicken and curdle – just like buttermilk. Then remove a scant 1 tablespoon and replace it with a scant 1 tablespoon of vinegar. If you don’t have buttermilk for this recipe, you can easily make your own with milk and white vinegar. Because of this, do not swap buttermilk with regular milk in this recipe. But it also helps tenderize the gluten, giving you a really soft and rich cake.
Buttermilk – Like mentioned above, buttermilk plays a big role in the leavening of this cake.Due to the acidity in the buttermilk, this will react the baking soda thus still giving you a lifted cake. Use dark cocoa powder – My favorite is Hershey’s special dark cocoa powder because it’s a mix of regular and dutch processed cocoa powder the best of both worlds! Dutch processed is great for baking because it gives a really rich flavor and color but it does not react with baking soda, so it can sometimes be an issue in cakes.If you scoop directly into the flour container, it packs it down into the cup which could leave you with 1/4 cup or more of added flour. Otherwise, to ensure you use the exact amount needed, gently spoon the flour into your measuring cup and level if off with a flat edge. If you can, measure the flour with a food scale. If there’s too much flour, the cake will turn out dry and crumbly.
It’s the number one reason why most recipes fail.
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