I need a good thick "Chocolate Mint" Icing or whipping cream for a chocolate cake.?

Yes, like what have been stated:





I need a real good, thick, and not-so-sweet "Chocolate Mint" icing or whipping cream for my double-layer chocolate cake as I'm going to bake this weekend!

I need a good thick "Chocolate Mint" Icing or whipping cream for a chocolate cake.?
The peppermint patties are great but also you can buy the chocolate icing and add a few drops of MINT extract or peppermint exstract. add a few drops mix taste and go from their. depending how strong you want the mint flavor to be.
Reply:Chocolate mint frosting





1 cup Sugar


¾ cup Evaporated milk (I use skim evaporated milk because that's what I have around the house.)


4 Squares bitter chocolate; broken up


½ teaspoon Mint or other extract


Into blender container place above ingredients. cover and blend on high 3 or 4 minutes, or until thick. Enough for 8 or 9 inch layer cake. Just pour it over the layer and spread with a spatula.





CHOCOLATE MINT FROSTING





5 Tbl. light cream 3 Cups Confectioners Sugar


1/4 Cup chopped, fresh Chocolate Mint Leaves 1 Tea. Vanilla


1/2 Cup Butter, softened 1/2 Cup Cocoa





In a small saucepan, combine cream and mint. Heat to almost boiling. Remove from heat and let steep until cool. Strain, pressing all the cream out of the mint leaves. Discard leaves.


In a small mixer bowl add butter, sugar, vanilla, cocoa and cooled cream. Beat until frosting is creamy and of spreading consistency. Spread frosting between the layers, on top and around the edge of cake. Garnish, as desired, with chocolate leaves and edible flowers.





White chocolate mint icing





Frosting


1/2 cup whipping cream


1 tablespoon unsalted butter


8 ounces high-quality white chocolate, chopped


1 tablespoon green crème de menthe





For frosting:


Bring cream and butter to simmer in heavy small saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate; stir until melted. Mix in crème de menthe. Transfer frosting to bowl; let frosting cool at room temperature until firm enough to pipe, stirring occasionally, about 2 hours.





I hope that is was useful...Good Luck!!! :)
Reply:the easy lazy method would be to nuke some peppermint patties and then ice the cake with the melted candy bars. My kids liked the result, it was a bit much for me.
Reply:If you do not want something too sweet, don't go with storebought. That stuff is sickeningly sweet! Make it yourself. A buttercream frosting isn't hard to make at all. No cooking for this recipe. Add mint and you can make it just like you want. Basic recipe as follows - but adjust to your own taste and texture.





1 cup softened room temperature butter (not melted)


1 1/2 cup powdered sugar


1 1/4 cup unsweetened cocoa powder


2/3 cup milk


1 tsp vanilla extract





Beat the butter with an electric mixer until it is fluffy, add the sugar and cocoa and continue to beat on high. Then add the milk and vanilla, continuing to mix with the electric mixer.





Add the mint extract with the vanilla and milk.