"Thin mint" buttercream

If you close your eyes….you would swear you were eating a thin mint. I dare you not to lick the bowl


  • 4 egg whites
  • 1 cup sugar
  • 2 cups of butter room temperature
  • 2 bars of Lindt Intensive Mint bars
  • 1/2 tsp. creme de menthe candy oil flavor


  1. Beat egg whites until it forms soft peaks. Add the sugar and beat until it forms stiff peaks. While this is going on melt the chocolate in a small bowl in 20 sec intervals, mix until smooth add candy oil to chocolate.Let sit and cool. Switch to paddle attachment and beat butter in a tablespoon at a time until fluffy…this could take a while. It might look curdled but turn up the speed until it gets fluffy stop the mixer add the chocolate until evenly distributed.

Comments (9)


yes that's where i got it from michael's carries a 4 pk in the candy making section, and that's in it...enjoy!


ok so i tried this recipe on my chocolate brownie drop cookies, only i had to change it up just a little bit. i already had on hand peppermint oil and a bag of those andes peppermint pieces that you get in the chocolate chip section. i used 3/4 of the bag (saving the rest to sprinkle over the cookies) in place of the mint bars in the recipe and used peppermint oil instead of the creme de menthe oil. it was amazing. i would love to try to original recipe sometime because i do prefer creme de menthe.


Update: I used granulated sugar figuring this was more similar to a merengue recipe. The mint taste is fantastic, but I am also getting a very very strong butter taste...