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Peppermint Buttercream Frosting
Yield: 5 cups
This peppermint buttercream frosting is light, creamy, and full of cool, refreshing flavor. Whipped to smooth perfection, it’s the perfect balance of sweet and minty. Ideal for topping chocolate cakes, cupcakes, or holiday cookies, it adds a festive finish that feels just like the season—bright, cheerful, and perfectly sweet.
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
Storing & Serving:
Recipe Tips: Scroll up the blog post to see more expert buttercream tips and frequently asked questions to make the most out of this recipe.
- 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.
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information. For this recipe, the nutritional information is based off 1 cup of buttercream frosting, which is likely not an accurate serving size.
Nutrition
Serving: 1cup | Calories: 1168kcal | Carbohydrates: 121g | Protein: 1g | Fat: 78g | Saturated Fat: 49g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 209mg | Sodium: 248mg | Potassium: 40mg | Sugar: 118g | Vitamin A: 2444IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.1mg
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