Peppermint Buttercream

This peppermint buttercream is lusciously smooth and comes together in a snap! It's a great way to add peppermint-y flavor to all your holiday treats. Ready in 5 minutes!

Why You'll Love it:

For peppermint lovers everywhere! This peppermint buttercream is soft yet pipeable, lusciously smooth, and perfectly sweet. Peppermint adds the perfect touch for holiday treats.

My daughter and sister love peppermint. One time my sister was instructed to go buy ice cream for everyone and she came back with four types of peppermint ice cream, peppermint Oreo, peppermint stick, etc.

I can't blame her! Peppermint is one of my favorite Christmas flavors! It's fresh, wintery, and bold. It turns any treat into a Christmas recipe.

Key Ingredients:

• Unsalted butter - Butter is essential for a soft consistency and flavor! Make sure you let it sit out and soften first.
• Powdered sugar - For a silky smooth consistency with no grain.
• Heavy cream - Adds richness and doesn't thin out the frosting like milk.
• Peppermint extract - A little bit goes a long way! Start with ¼ teaspoon. You can always add more, but you can't take it out.
• Peppermint candies - These are optional, but add a nice crunch! The textural contrast against the silky smooth frosting is delish.

How to Make Peppermint Buttercream:

This peppermint frosting is very simple to make!

• Cream the butter. The butter should be soft to the touch. If you forgot to leave it out on the counter, you can microwave it until if softens. Beat for 2 whole minutes, until it's light and fluffy!

• Add the remaining ingredients - the powdered sugar, peppermint extract, and heavy cream.
• Beat again for 2 to 3 minutes. Don't skip this part! It whips the frosting so it's not too dense or sweet.

• Taste for flavor and consistency. Take a lick and see if you like the sweetness level and peppermint-y flavor. If you like it sweeter, add another ¼ cup of powdered sugar.

Recipe Tips:

• The butter should be room temperature. It shouldn't be melty or hard. If you press into it with your thumb, it should easily move inward. If you forgot to pull it out of the fridge, you can microwave it in 5-second increments until soft. Don't melt it!
• Peppermint extract is strong! I started with ⅛ teaspoon, but found ¼ teaspoon to be the right fit. Don't free-hand it or you may add too much!
• You can always add more powdered sugar, but you can't take it out. I found 2 cups to be the perfect sweetness. If you want your buttercream sweeter, add ¼ cup more. For less sweetness, decrease the amount to 1 ¾ cups.

Storage Tips:

You can store leftover buttercream in the fridge or freezer! Don't let any go to waste.

• Transfer the buttercream to an airtight container and store in the fridge for up to 7 days. Let it sit at room temperature for 1 hour then rewhip it to loosen it up.
• To freeze it, transfer it to a freezer-safe container and freeze for up to 3 months. When you plan to use it, transfer it to the fridge overnight, then thaw as directed above.

Peppermint Candies:

I like to top mine with crushed peppermint candies!

• Place the peppermints in a zip-top bag.
• Let out the air and seal.
• Use a meat mallet or other hard tool to crush the peppermints into tiny pieces.
• Sprinkle on your cupcakes!

Ways to Use Peppermint Frosting:

There are SO many ways to use peppermint frosting! You can basically use it any recipe that calls for regular buttercream.

Here's a few of my favorites:

• Use it to frost cupcakes and layer cakes.
• Pipe it into the center of chocolate whoopie pies.
• Use it to make peppermint cake pops.
• Pipe it onto sugar cookies and top with crushed peppermints.
• Use it to fill peppermint or chocolate macarons.

Buttercream Recipes:

• Peanut Butter Cream Cheese Frosting
• Dreamy Cream Cheese Frosting
• Peanut Butter Ganache
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