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Mint Chocolate Chip Cupcakes: a creme de menthe cake with mini chocolate chips is topped with a whipped cream buttercream and truly outdoes the ice cream!

Whipped Cream Buttercream

This recipe can really vary depending on the weather, or more specifically, how dry it is. The idea is simple--create one of those overly sweet simple buttercreams, and then both lighten and de-sweeten it, by folding it into whipped cream. I highly recommend that in this case you use the best, most luxurious heavy cream you can find. I use a particularly decadent local one that has not been homogenized. I find it difficult to make less than a certain amount of frosting when using a stand mixer. Because of this, this recipe does make more than you will need for the recipe above. It will last in the fridge for as long as your heavy cream would have lasted. Some other ideas for it are listed below.
Course Dessert
Cuisine Frosting
Author TheSpicedLife


  • 1 cup (2 sticks, 226 g) unsalted butter, softened to room temperature--do not use the microwave!
  • 3-4 cups confectioners' sugar, SIFTED--you do not want lumps!
  • pinch of fine sea salt
  • 2-4 T heavy cream for the buttercream (more heavy cream will be needed)
  • 2 cups heavy whipping cream, cold


  1. This recipe is easier if you have 2 bowls for your stand mixer, but if you do not, don't worry.
  2. Begin by beating the butter until it is creamy with a flat paddle attachment. Scrape the sides and bottom of the bowl. Beat in the confectioners' sugar, a cup at a time, until you reach 3 cups, scraping the bowl as needed. Beat in the salt.
  3. Beat in 2 tablespoons of the heavy cream. At this point, you need to assess the situation: does the frosting need more structure, in which case it needs more sugar. Or does it need to be more soft, is it not yet beating into a smooth, spreadable frosting? In that case, add some more heavy cream. Scrape the sides and bottom of the bowl as you go.
  4. When the frosting is smooth and spreadable, scrape it into a large bowl (or swap out bowls for a second, clean stand mixer bowl).
  5. Add the whip attachment to the mixer and place 2 cups of cold heavy cream into the clean bowl.
  6. Beat on medium speed until the cream starts to thicken. Then increase the speed gradually, until you are beating the cream on high.
  7. Beat until you have stiff peaks. Do not let it turn into butter.
  8. Scrape about 1/4 of the whipped cream into the prepared frosting. Fold the cream in--at this point most of the cream will deflate, but it will also loosen the frosting.
  9. Fold in half of the remaining whipped cream. Try much harder this time to be gentle and not deflate the whipped cream, although do not get upset either if some deflates.
  10. Then fold in the remaining whipped cream.
  11. Use frosting as desired.