click the stars to rate!
Candy Cane Buttercream Frosting
Yield: 4 cups
Candy cane buttercream frosting is perfect for holiday baking! A smooth and creamy American buttercream flavored with crushed peppermint hard candy and whipped until light and fluffy.
Equipment
- Stand mixer fitted with a paddle attachment or electric hand mixer
- Food processor
Ingredients
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- ½ cup finely ground peppermint hard candy
- 2 tsp vanilla extract
- ½ tsp salt
- ½ 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 room temperature unsalted butter for 5 minutes until it is light, pale, and fluffy.
- Add in the powdered sugar and finely ground peppermint candy/candy canes and mix on low speed until combined.
- Add the vanilla extract and salt and mix on low until combined. Drizzle in the heavy cream. Scrape the sides of the bowl occasionally to ensure the ingredients are well incorporated.
- Turn the mixer speed to medium speed and whip the buttercream for 10 minutes until the buttercream is light and fluffy. This step is important as it will help dissolve the peppermint candy and make the buttercream smooth.
Notes
Store the buttercream in an airtight container or wrapped tightly with plastic wrap in the fridge for 1 week or in the freezer for 3 months. Thaw buttercream by bringing it to room temperature and rewhipping for 5 minutes.
This recipe will make 4 cups of buttercream frosting which is typically enough to ice 2 dozen cupcakes or a 3-layer 7-inch round cake.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Made This Recipe?
Be sure to follow on Pinterest @Cakemehometonight and on Instagram @cakemehometonight