Our Peppermint Buttercream Frosting starts with our simple vanilla frosting. Then we add just the right amount of peppermint extract and crushed candy canes for a simple festive upgrade. I just know you’re gonna love it.
I really love it because you get that cool sensation that you can only get from mint desserts. Add it to your cupcakes and brownies, and instantly make them Christmas-worthy. Or, do what I sometimes do and eat it by the spoonful. 😁
By the way, are you looking for more peppermint treats? Our chocolate peppermint fudge is a game-changer. Like seriously the best thing you can make for Christmas.
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Why You’ll Love This Recipe…
- I love, love, love this peppermint frosting because it’s an easy way to turn simple desserts like cake mix cupcakes or boxed brownies into something more festive.
- The ingredients are so simple. All you need are few simple ingredients like butter, powdered sugar, and peppermint extract. You probably have most of that stuff in your kitchen.
Ingredients
- Powdered Sugar
- Butter – Salted butter, softened.
- Heavy Cream
- Vanilla Extract
- Peppermint Extract
- Crushed Candy Canes – Optional.
See the recipe card for quantities.
How to Make Peppermint Buttercream Frosting
Top Tip
Are you frosting brownies or piping frosting onto cupcakes? Either way, you’ll want to add the heavy cream one tablespoon at a time until you get the consistency you’re looking for.
For a thinner, spreadable frosting you’ll want to use more heavy cream. While you’ll to use less cream for thick pipeable frosting.
Storage
You’ll want to store extra frosting in an airtight container for up to 5 days. Allow it to come up to room temp before using it. It’ll be easier to spread or pipe that way.
Other No Bake Desserts You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQ
Certainly. Place it in an airtight, freezer-safe container or bag. It’ll keep for a few months. When ready to use, thaw in the fridge overnight, then stir or beat until it’s nice and fluffy.
So this is the fun part! This frosting works well on chocolate cupcakes, and all kinds of other cakes, brownies, and even cookies.
Yes, you can substitute milk for heavy cream. The only difference is that you’ll want to less to begin with because it’s thinner than heavy cream. Other than that, follow the other instructions.
Peppermint Buttercream Frosting Recipe
Ingredients
- 3 Cups Powdered Sugar
- ½ Cup Salted Butter Softened
- 3-4 Tbsp Heavy Cream
- 1 Tsp Vanilla Extract
- ¾ Tsp Peppermint Extract
- ¼ Cup Crushed Candy Canes Optional
Instructions
- Add the softened butter to a large mixing bowl and beat with an electric mixer for 1 to 2 minutes, or until smooth and creamy.
- Add the powdered sugar, 3 tablespoons of heavy cream, and the vanilla and peppermint extracts.
- Beat on low speed until the ingredients are combined, then increase to medium-high speed and beat for 2 to 3 minutes, or until the frosting is light and fluffy.
- Add the remaining heavy cream, if needed, until the frosting reaches your desired consistency.
- Spread the frosting over completely cooled brownies, cupcakes, or cake. Garnish with crushed candy canes and enjoy.
Notes
- Store it in an airtight container in the refrigerator for up to 1 week. Before using, let it sit at room temperature for about 20 to 30 minutes, then stir or rewhip it until smooth and fluffy.
- Fold in the crushed candy canes once the frosting reaches your desired consistency.
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