Peppermint Frosting
This homemade Peppermint Frosting is a nice sweet, lightly minty frosting that is perfect paired with your holiday baking. It's delicious on cookies, cakes, cupcakes, and more!
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Calories: 3423kcal
Ingredients
For Peppermint Frosting:
- 1 cup unsalted butter (softened)
- 3.5 cups powdered sugar (sifted)
- 3-4 TBS heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1 dash salt
- 1/2 cup crushed candy cane pieces.
Instructions
For Peppermint Frosting:
- Add the butter to a stand mixer with a paddle attachment, or large mixing bowl with a handheld mixer. Beat it for 1 to 2 minutes until smooth. 1 cup unsalted butter
- Add in the powdered sugar, one cup at a time, mixing on low speed until each cup is mixed in completely. Scrape the sides and bottom of the bowl as needed. 3.5 cups powdered sugar
- Add in the heavy cream (starting with 3 TBS), and the vanilla extract, peppermint extract, and salt. Mix on medium speed until everything is well combined. 3-4 TBS heavy cream, 1/2 tsp vanilla extract, 1/4 tsp peppermint extract , 1 dash salt
- Mix the frosting for another 2 to 3 minutes at medium speed until the frosting is smooth and fluffy. Add a little more powdered sugar, or heavy cream as needed to get the right consistency.
- Spread the frosting onto the cooled cookies, and sprinkle the tops with additional candy cane pieces.
Notes
- Add Peppermint Sparingly - Start with just a little peppermint extract and add more to taste. It's a strong flavor and a little goes a long way. The flavor will also get stronger over time, so if you're not serving the dessert right away, add until its a nice light mint flavor.
- Adjust for Texture - Add a little more powdered sugar to thicken the frosting, or a little more cream to make it thinner as needed. Add only about 2 - 4 TBS of powdered sugar at a time, or 1/2 TBS of heavy cream.
- Food Coloring - Add a couple drops of red or green food coloring as desired to make a tinted frosting for different desserts. You can also tint half your frosting and add lines of both to a piping bag to get a nice red and white swirl.
- Quantity - This recipe makes about 2.5 cups of frosting, enough for about 14 cupcakes, one 9x13 cake, or about 28 cookies (depending on sizes and how thick you frost).
Nutrition
Calories: 3423kcal | Carbohydrates: 421g | Protein: 3g | Fat: 200g | Saturated Fat: 127g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 52g | Trans Fat: 7g | Cholesterol: 539mg | Sodium: 85mg | Potassium: 110mg | Sugar: 413g | Vitamin A: 6334IU | Vitamin C: 0.3mg | Calcium: 89mg | Iron: 0.3mg