Peppermint buttercream frosting is smooth and creamy buttercream with the cool minty taste of peppermint. Pair this buttercream with chocolate cake, chocolate brownies, or sugar cookies. This frosting tastes like the holidays!
Ingredients for Peppermint Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar or icing sugar.
- Vanilla extract – Vanilla extract adds great underlying vanilla flavor.
- Peppermint extract – Peppermint extract gives the buttercream a sharp, minty flavor. Be sure that the extract says “peppermint” and not “mint extract” for this recipe.
- Salt – A bit of salt provides contrast to the sweetness of the frosting.
- Heavy cream – Use heavy cream or heavy whipping cream to make the buttercream smooth and creamy.
Tools & Supplies for Making Buttercream Frosting
How to Make Peppermint Buttercream Frosting
- 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 unsalted butter for 5 minutes until it is light, pale and creamy.
- Add the powdered sugar and mix on the lowest speed until fully combined. Scrape the sides and bottom of the bowl.
- Add in the peppermint extract, vanilla extract and salt and mix until well combined.
- While mixing on low, drizzle in the heavy cream. Scrape the sides of the bowl.
- Turn the mixer to medium speed and whip the buttercream for 2 to 3 minutes until it has a smooth and creamy texture.
Recipe Tips
- Check out my baking tips blog post on 10 Tips for Making Perfect Buttercream to learn simple tips and tricks to making the best buttercream frosting.
- This recipe makes enough buttercream to pipe onto 2 to 3 dozen cupcakes or frost a 3-layer 7-inch round layer cake.
- Store the buttercream frosting in an airtight container in the refrigerator for about 2 weeks. To use, bring the buttercream to room temperature and rewhip for several minutes until smooth and creamy.
Peppermint Buttercream Frosting
Equipment
- Stand mixer fitted with a paddle attachment
Ingredients
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- 2 tsp peppermint extract
- 2 tsp vanilla extract
- ½ tsp salt
- ¼ cup heavy cream
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, whip the unsalted butter for 5 minutes until it is light, pale and creamy.
- Add the powdered sugar and mix on the lowest speed until fully combined. Scrape the sides and bottom of the bowl.Â
- Add in the peppermint extract, vanilla extract, and salt and mix until well combined. While mixing on low, drizzle in the heavy cream. Scrape the sides and bottom of the bowl.Â
- Turn the mixer to medium speed and whip the buttercream for 2 to 3 minutes until it has a smooth and creamy texture.
Notes
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