Peppermint Buttercream

Peppermint Buttercream

When December rolls around, I want almost everything sweet to have peppermint in it.  It is my favorite flavor of the season, and today, I am sharing with you a recipe for delicious Peppermint Buttercream so you can elevate your cakes, cupcakes and cookies this holiday season.


Peppermint Buttercream

Makes ~ 5 cups frosting



2 cups (4 sticks) unsalted butter, room temp*

1/8 tsp kosher salt (one generous pinch)

2 pounds (32 oz) powdered sugar

~ 2 tablespoons cream or whole milk

1 tsp peppermint extract

1/4-1/2 cup crushed peppermint



Place butter in stand mixer and mix on medium high speed (about a 6-7 on a KitchenAid) for one minute.  Scrape down the sides and mix again for another 30 seconds.  Stop the mixer and slowly add all of the powdered sugar.  Drape a towel over the top and then begin to incorporate the sugar into the butter with small pulses.  You will turn the mixer on its lowest setting (mine is “stir”) and then immediately turn it back off.  Do this for about 30 seconds to a minute with the towel over the top to help control the sugar from dusting your entire kitchen.  Keeping the towel over the top, turn the mixer on a low setting (about a 3 on a KitchenAid) and mix until butter and sugar are well combined and thick, about 1-2 more minutes.  With the mixer on its lowest speed, slowly add the cream/milk, a little at a time until you achieve the desired consistency.  Do NOT put it all in at once, as you might not need it all.  If you’ve used the full two tablespoons and it still seems too firm, you can add a teaspoon more cream/milk at a time until you reach your desired consistency.   Finally, add the extract and crushed peppermint and mix to combine for no more than 30 seconds.  You can scrape down the sides, if needed, to fully incorporate it into the buttercream.  Et voila!  Absolutely delicious buttercream is ready to top all kinds of festive baked goods.

Store the buttercream in the fridge for a week or in the freezer for several months.  Bring to room temperature before using.  Enjoy!


* Room temp butter should not be super soft.  You should be able to make a slight dent in the stick of butter with your thumb when you press down.

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