How on God’s green earth has it taken me THIS LONG to make a fabulous peppermint buttercream frosting? I am the mint girl! I love mint flavoured anything, from sweet to savory dishes. This is one of my very favourite buttercream frostings yet!
To not combine my love of my Best Buttercream Icing recipe with my mint obsession is simply criminal, that’s the only way to put it!
I finally made it for my newest cookie recipe for the Safeway Canada Table Talk blog, where I put together some Christmas Peppermint cookie sandwiches. Oh, those are some good dang cookies folks, you need to head on over there and check those babies out. Mint and chocolate and icing…yes please!
Now that I’ve perfected my peppermint buttercream frosting, it’s time to share it with all of you. A few tips for it:
- Don’t add the candy canes. They weep. You will ruin the icing.
- Play with the cream amount to make it thicker (less) or whippier (more cream)
- Play with the amount of mint flavoring. Go nuts
- Use salted butter, make sure its a good quality one. Remember, if it tastes good plain off the spoon, it will be killer in your icing!
You also can double/triple this recipe, I made it for cookies only so it’s a smaller recipe than I usually make. It would ice only about 6 cupcakes – but I am a heavy icer! Obviously you know that there are recipes coming up uses this icing, because I couldn’t just make the icing by itself.
Well, I could. And I could eat it straight off the spoon and that wouldn’t be wrong. Right?
Happy Baking!
Love,
Karlynn
How To Make Peppermint Buttercream Icing
Ingredients
- 1/2 cup of salted butter
- 2 cups icing sugar
- 2 tablespoons heavy cream
- 1 1/2 teaspoons peppermint flavoring
- 2/3 cup of crushed candy canes -for decorating later
Instructions
- Using the paddle attachment on a mixer, beat the butter until it’s smooth.
- Add in the icing sugar, bit by bit, continuously beating.
- Add in the cream and peppermint extract.
- Whip until completely smooth.
- Use the candy canes as garnish.
- This will double and triple easily.
Nutrition
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Robin says
My family and I loved this recipe. I doubled it for 24 cupcakes, which worked well. I used less extract based on personal taste, but other than that it was a great recipe.
Susan says
does it make enough frosting for double layer cake?
Sabine Dumdei Vanderkley says
Hmmm I might have to practice this weekend.
The Kitchen Magpie says
more and more modest, I meant 😉
The Kitchen Magpie says
It’s really good! Give it a whirl!
The Kitchen Magpie says
Have fun!
The Kitchen Magpie says
Just remember candy canes weep! They go on last and right before serving them! The icing tastes great without them, they just add to it!
The Kitchen Magpie says
Just eat it with a spoon, s’ok.
The Kitchen Magpie says
Yes to the chocolate and yes my recipe is the best, HA! How modest, eh? It is though, I can’t find a bakery/cupcake place that makes it better so I’m always disappointed now with anyone else’s. (I get more modest and modest, don’t I)
Jane Dowdall Miska says
Oh my – I want a big bowl of that right now!!!
Sabine Dumdei Vanderkley says
Thank you!!! perfect timing as this is what I wanted to do this holiday season for the school!
Sheryl L McDonald says
Uh yum! I just printed the recipe!
Jennifer Print says
your buttercream icing is amazing… ive tried countless recipes and yours is my go-to! Cant wait to try this… maybe on chocolate cake =)
The Food Charlatan says
That is beautiful Karlynn! I’ve never made peppermint buttercream. How?? That sounds amazing!