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Easy 5 ingredient peppermint frosting recipe with crushed candy canes!
I showed these photos to one of my friends and they said, “YUM! What kind of drink is that?!”
I replied that it wasn’t a drink, but that it was buttercream piped in a mug.
The response was “Oh, it looks like a drink.”
*palm to face* I guess only a food blogger would put buttercream inside a mug and not assume it was actually drinkable.
Let’s just imagine.. if this was a drink, it would be awesome! We could pretend that the buttercream was peppermint whip cream piled high on top of hot cocoa. *Swoon*
..Not that I want to burst our dream bubble, but I can assure you that there is no hot cocoa hiding inside that mug. Just lots and lots of peppermint buttercream.
I hope we can all still be excited about this mile high peppermint buttercream. There are so many desserts that you can pair it with.
Peppermint Frosting Pairs With..
- chocolate cake or cupcakes
- brownies
- macaroons
- cookies
- filling for a cake roll
Next week this peppermint buttercream will make another appearance in the form of a 3 layer cake!! I’m excited about that!
Ingredients
- unsalted butter
- peppermint extract (not mint extract)
- crushed candy canes
- powdered sugar
I remember when I used to be afraid of buttercream because I didn’t know how to make it. But I’m here to tell you that you can’t screw it up.
How To Make Peppermint Frosting
Get out an electric mixer and mixing bowl, I like one with tall sides. If you have a kitchen aid mixer, lucky ducky you, use that!
Step 1 – Beat the butter until fluffy.
Step 2 – Add in the peppermint extract, crushed candy canes, and powdered sugar. Stir with a spatula first, then beat with an electric mixer.
Step 3 – ta da – peppermint buttercream!
Now to find something chocolatey to spread this on :)
More Peppermint Desserts
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Peppermint Frosting
Ingredients
- 1 ½ cups (339g) unsalted butter, 3 sticks, room temperature
- ½ tsp peppermint extract
- 2 Tbsp crushed candy canes
- 3-5 cups (339-567g) powdered sugar
Instructions
- In a mixing large bowl, beat the butter using an electric mixer until fluffy, 2-4 minutes.1 1/2 cups (339g) unsalted butter
- Add in the peppermint extract and crushed candy canes, beat using electric mixer.1/2 tsp peppermint extract, 2 Tbsp crushed candy canes
- Begin to add the powdered sugar, about 1 cup at a time. Continue adding powdered sugar until the frosting tastes good to you. Add a tablespoon of milk or heavy cream if the frosting is too thick.3-5 cups (339-567g) powdered sugar
- Enjoy with chocolate cake or cupcakes, brownies, macaroons, cookies, or as a filling for a cake roll.
Absolutely gorgeous buttercream Beth and I LOVE the mug sweater!
That mug sweater is my fav!
Thank you for this recipe!! Just yesterday my kids were asking for something peppermint. Would I use the same amount of peppermint emulsion?
If you’re using peppermint extract, I would put in maybe 1 tsp! That stuff is strong!
This looks wonderful…going to use it to fill chocolate macarons for Christmas
Thank you for your recipes,good
Would this be enough to frost a double tiered cake?
Hi Rebekah! What size cake? 6 inch rounds? 8 inch rounds? What type of decoration style? I would double the recipe just to be safe. Not having enough buttercream when frosting a cake is the worst!