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Peppermint Buttercream Frosting
Yield: 4 cups
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!
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.
- 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.
- Turn the mixer to medium speed and whip the buttercream for 2 to 3 minutes until it has a smooth and creamy texture.
Notes
Peppermint buttercream frosting can be stored in an airtight container in the refrigerator for up to 2 weeks. To use, bring the buttercream to room temperature and rewhip.
This recipes makes enough buttercream to frost 2 to 3 dozen cupcakes or a 7-inch layer cake.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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