Peppermint Buttercream Frosting
This peppermint buttercream frosting is light, creamy, and perfectly minty—like a candy cane in frosting form. It’s smooth, fluffy, and just the right balance of sweet and refreshing. Perfect for topping chocolate cupcakes, sugar cookies, or festive layer cakes, it adds an instant dose of holiday cheer to any dessert.
Cue the glow of the leg lamp—this peppermint buttercream frosting is shining bright this holiday season.
If A Christmas Story taught us anything, it’s that the holidays are a perfect mix of sweetness, nostalgia, and a little chaos—kind of like this frosting flavor.
It’s cool, creamy, and whipped to perfection, made with real peppermint extract for that classic candy-cane kick.
Spread it over chocolate cupcakes, swirl it on sugar cookies, sandwich it between cake layers, or just go ahead and lick the spoon—just stay away from flagpoles.
If peppermint makes you positively perky, check out my chocolate peppermint cake, chocolate peppermint cookies, and chocolate peppermint cupcakes.
How to Make Peppermint Buttercream Frosting
Step 1: Whip the butter for 5 minutes until light, pale, and creamy.
Step 2: Add in the powdered sugar and mix on low speed until combined.
Step 3: Add in the heavy cream, peppermint extract, vanilla extract, and salt and mix until combined and smooth.
Step 4: Whip the frosting for 3 to 5 minutes on medium speed until smooth and creamy. Then, mix on low speed for several minutes to remove the air bubbles.
Courtney’s Expert Buttercream Tips
- Use room temperature butter and whip the butter for several minutes before adding the additional ingredients. This will add air into the buttercream to create a light, smooth, and creamy frosting.
- For the best peppermint flavor, be sure to use peppermint extract rather than mint or spearmint extract.
- To make super smooth buttercream, heat 1 cup of the frosting in the microwave for about 15 seconds to melt it slightly. Then, add the melted buttercream back to the mixing bowl and mix on low speed for several minutes.
- Check out my posts on 10 Tips for Making Perfect Buttercream and How to Make Smooth Buttercream Frosting to learn more helpful tips and tricks to make the best buttercream.
Frequently Asked Questions
This recipe makes enough buttercream to frost about 3 dozen cupcakes or a 3-layer 7-inch or 8-inch layer cake.
This frosting pairs well with vanilla, white, yellow, or chocolate cake and cupcakes.
For this recipe, you will want to use peppermint extract for the best peppermint flavor. Stay away from mint extract or spearmint extract as it will create a more cool mint flavor than a peppermint flavor.
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Peppermint Buttercream Frosting
Equipment
Ingredients
- 2 cups (454 g) unsalted butter (room temperature)
- 5 cups (600 g) powdered sugar
- ¼ cup (60 ml) heavy cream
- 2 tsp (2 tsp) peppermint extract
- 2 tsp (2 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add in the heavy cream, peppermint extract, vanilla extract, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix for several minutes to smooth out the buttercream.
- Optional: To smooth out the buttercream and remove any air bubbles, heat 1 cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Notes
- Room temperature: Store the frosting in an airtight container at room temperature for 1 day.
- Refrigerator: Store the frosting in an airtight container or wrapped in plastic wrap in the refrigerator for 2 weeks. To use, bring the frosting to room temperature and re-whip with an electric mixer.
- Freezer: Store the frosting in an airtight container or wrapped in plastic wrap in the freezer for 3 months. To use, bring the frosting to room temperature and re-whip with an electric mixer.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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