10 Mint Chocolate  Chip ICing

I’ve used the Vanilla Cupcakes recipe in this picture to go with my Mint Chocolate Chip Icing. This was my first time trying out a very different flavoring from my regular vanilla extract. I’ve made other kinds of flavored frosting before (strawberry, salted caramel, maple etc), but I’ve never used flavoring oils, it has always been out of real ingredients. I was super excited when I first learned about LorAnn Oils and so I wanted to give it a shot. I found some at a local cake decorating store and I bought these two!

3 Lorann oilsAlthough Mango is my favorite fruit, the mango flavor oil just did not make the cut for this vanilla cupcake on Canada Day weekend, so I used the Mint Chocolate Chip instead. I am very pleased with how it turned out, although I must say that I was surprised with how much went into it to make it taste the way I wanted it to. I used almost all of it for 2 ½ cups of frosting. From what I heard, it is super concentrated and you should be careful with how much you put into your baked goods. Yes, it is concentrated and I found the flavor develops over time, but when I first put it in, it did not taste as strong as I had hoped. It smells amazing though. I love mint chocolate ice cream and this reminded me very much of that! Yumm! All in all, I am happy with how my frosting turned out to be. I just don’t think I will need a dropper to use it.

For the frosting, you will need ½ cup of salted butter at room temperature and ½ cup of vegetable shortening. Using a stand mixer with the beater attachment, cream together the butter and shortening.


Then add 1 lb of powdered sugar and continue to beat until the sugar dissolves completely into the butter mixture (about 3 minutes). Add in ¾ teaspoon of Mint Chocolate Chip flavor oil.


I added ¼ teaspoon at a time because this was my first time using the flavour oil and I did not know how much was too much. I was kind of satisfied at ¾ teaspoon. Beat your frosting at medium-high until it turns fluffy and soft. You will get a stiff icing. To make it thinner, add 3 tablespoons of warmed milk or water (1 tablespoon at a time until you reach your desired consistency).

I used the stiffer icing to decorate my Canada Day cupcakes. If these weren’t for Canada Day, I would’ve added some ground chocolate to the frosting just to get the chocolate chip speckled look to it.


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