Peppermint Buttercream
A delightfully festive peppermint buttercream that is so easy to make and has the ideal peppermint flavor. The perfect consistency for filling and frosting cakes, piping onto cupcakes, topping brownies and sugar cookies, using as macaron filling, and more!
Servings 2.5 cups
Ingredients
- 1 cup (226g) unsalted butter, room temperature
- 3 1/2 cups (420g) powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 Tbsp whole milk or heavy whipping cream, room temperature
- 1/4 tsp salt, or to taste
Instructions
- With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color. About 7 minutes.
- With the mixer on low, add the powdered sugar one cup at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one.
- Add the vanilla, peppermint, milk (or cream), and salt and mix on low for another minute until fully incorporated.
Notes
Make Ahead Tips: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.
To Make It Vegan: substitute an equal amount of vegan butter (I love Earth Balance Sticks) for the unsalted butter, use 1 Tbsp dairy-free milk instead of 2 Tbsp whole milk (my favorite is unsweetened coconut milk), and omit the salt.
To Make It Extra White: After all ingredients have been incorporated, add 1-2 tsp of Americolor Bright White or icing whitener of your choice.
Yield: This buttercream makes enough to:
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.