Peppermint buttercream frosting recipe
This easy peppermint buttercream frosting recipe is perfect for all of your holiday bakes.
Servings: 4 cups
Calories: 93kcal
Equipment
Ingredients
- 1 cup unsalted butter room temp. // 2 sticks // 227 g
- 1/2 - 3/4 tsp. peppermint extract *SEE NOTE
- 1 lb. powdered confectioners/icing sugar // 4 cups // 453 g
- pinch of sea salt
- 1 1/2 - 2 tbsp. whole milk or half and half
Instructions
- In the bowl of a stand mixer, with the whisk attachment (or in a medium sized mixing bowl with an electric mixer), beat butter on medium high speed until light and fluffy, 3 - 4 minutes.
- Add peppermint extract and beat for another 2 - 3 minutes to incorporate well. Scrape down bowl.
- Add half of the powdered sugar and beat until incorporated. Scrape down bowl, then add remaining powdered sugar and salt.
- Whip on medium high speed until light and fluffy, 3 - 4 minutes.
- Adjust to desired consistency with 1 1/2 - 2 tbsp. of milk.
- Store in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months.
Notes
* Start with 1/2 tsp. of peppermint extract. Taste the buttercream. If it is minty enough, do not add more. If you would like a stronger mint flavor, add an additional 1/4 tsp. of peppermint extract.
If not using immediately, refrigerate or freeze. Bring to room temperature and re-whip before using for best results.
Nutrition
Serving: 1g | Calories: 93kcal | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 10mg