Using the whipped cream buttercream recipe in the recipe section, how much mint extract would I need to add to make a mint frosting?
And should I add mint extract to the chocolate cake that it's going on and if so, how much? I'm using a box mix.
I don't want the mint to overpower the entire dessert.
I've not tried mint but I've used other extracts in cakes mixes. I add 1 teaspoon to the batter, you can taste the batter, if the flavor is there you have enough. If you don't taste it wait a bit and taste it again before you consider adding 1/8 teaspoon more.
You can do the same with the butter cream, start with 1 teaspoon and wait a few minutes, give the flavor time to really be absorbed into the BC, taste, decide, add or not, 1/8 teaspoon. Tiny steps will prevent a huge disaster. Good Luck.
Should I add mint to both the cake and the frosting or just the frosting?
I'd do one or the other. It might be a bit more mint than you really want. As an aside, you could add 1/4 cup chopped chocolate-mint candy to the cake. And then ice with rich BC. Sounds wonderful, really.
I was thinking that. There was a recipe in the cake doctor book using cake mix and andes candy.
(They love it when I use too much peppermint.)
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