Peppermint Buttercream Frosting Recipe (2024)

Published: Dec 19, 2020 by Megan Porta · This post may contain affiliate links.

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Be prepared to swoon over this decadent Peppermint Buttercream Frosting. Thick and creamy, it goes great on everything – cookies, cupcakes, you name it!

Peppermint Buttercream Frosting Recipe (1)

Original recipe: December 2010 | Updated: December 2020

I have this thing against store-bought frosting. I mean, why ever go that route when making frosting in your own kitchen takes so little time and tastes sooo much better? I have fallen in love with many a frosting in my life, but this dear delicious Peppermint Buttercream Frosting ranks high.

It is UNBELIEVABLY yummy and once you try it you’ll want to smear it all over everything in your entire house, like chocolate cookies or chocolate cake or steak and lobster.

WHY I LOVE THIS RECIPE

This rich buttercream is better than any store bought, more affordable too and perfect for cake, sweet rolls and whoopie pies – just 4 ingredients needed!

HOW TO MAKE PEPPERMINT BUTTERCREAM FROSTING

STEP 1

In a large bowl, mix (using whisk attachments) the butter with a hand or stand mixer on medium speed until fluffy. Add the powdered sugar one cup at a time until just combined. Add the milk and peppermint extract and mix on medium speed for 3 minutes.

STEP 2

HOW TO MAKE PERFECT PEPPERMINT BUTTERCREAM FROSTING

Peppermint Buttercream Frosting is simple yet ridiculously tasty and it goes great spread on seriouslyanycupcake, cake, cookie or brownie. Here are a few tips for creating the perfect peppermint buttercream frosting!

SALTED BUTTER– I ALWAYS used salted butter for my baked goods and buttercream frostings, but that is a personal preference. If you wish to reduce the saltiness, go unsalted! Also, make sure your butter is not totally melted. If you don’t have time to bring it to room temperature, microwave it for no more than 30 seconds.
MILK– Add the milk 1 tablespoon at a time until fully incorporated. When you reach the desired frosting consistency, you don’t need to add any more. For a less thick buttercream, you may want to increase the amount of milk used to 4-6 tablespoons. For a thicker frosting, 3-4 tablespoons is ideal.
MIXING– Once you have reached your desired consistency, crank your mixer up to medium-high speed and set a timer for 3 full minutes. Don’t skimp on time. Three minutes of mixing will produce such a super fluffy, creamy and perfect buttercream frosting.
SPRINKLES– Stir in sprinkles at the end for an extra touch of fun! I love doing this when I’m baking treats for kids because…SPRINKLES.
VANILLA– Use real vanilla extract (no imitations!) and feel free to increase the amount to 2 teaspoons for an even stronger vanilla flavor. If you have time to plan ahead,make a batch of homemade vanilla extract!

BUTTERCREAM vs. REGULAR FROSTING

Buttercream – Just like the name says, the base starts with a rich butter which also gives it a slightly yellow tint. It tends to be less sweet but is a great option for all baked goods. This is the perfect time to check out a higher quality brand of butter for an even more complex flavor that will make you want to eat it by the spoonful!

Frosting – The base of this frosting is shortening or cream cheese (no butter!). If you’re aiming to achieve a completely white frosting, this is the route you’ll want to go. Because shortening has no flavor, be sure to add extract for flavor. This is typically used to frost the outside of a cake.

Icing – Icing is a sweet, often glossy, treat that is thinner than frosting. It has a runny consistency and it is used to glaze treats just before serving.

If you prefer cream cheese frosting over buttercream, do not fret! I have a Peppermint Cream Cheese Frosting for you, as well. Whichever you prefer, I beg you not to go store-bought.

Peppermint Buttercream Frosting Recipe (3)

HOW TO STORE LEFTOVER BUTTERCREAM FROSTING

The Peppermint Buttercream frosting in this recipe is safe at room temperature in an air-tight container for 2-3 days. The US Food Safety and Inspection gives it a thumbs up because of the amount of sugar and just a little bit of milk in it.

A cream cheese based buttercream, however, needs to be stored in the refrigerator and is good for about a week. When getting ready to use it again, give it a few minutes to come to room temperature. If you don’t think you’ll have a use for it right away, freeze it! That’ll give you a couple of months to put it away and then make another batch of these cookies.

OTHER FESTIVE HOLIDAY GOODIES

Add these delicious cookies to your holiday baking list, too!

These deliciousChewy Gingersnapsare the perfect chewy treat. Plus they are super easy to make. Flavored with molasses and spices and the finishing touch – topped with simple icing!
Triple Chocolate Cookies with Peppermint Frostingare already a thick, perfect cookie but Nutella sets them over the edge in goodness.
TheseChocolate Kiss Cream Cheese Cookiesare a great dessert for gatherings any time of the year. They are light, creamy and sugary, with just the perfect kiss of milk chocolate!
Hot Cocoa Cookiesare like enjoying a cup of hot chocolate, except in cookie form. Chocolate oozes from the centers of these marshmallow-topped treats.
Oreo Ballsare an easy no-bake dessert requiring only three ingredients! This easy dessert is great for the holidays or any time of year. Decorate with colored sprinkles to be festive and match the occasion.
These are the BESTGingerbread Cookiesyou’ll find! Super easy to make and loved by everyone. Great for the holidays!

Peppermint Buttercream Frosting Recipe

Be prepared to swoon over this decadent Peppermint Buttercream Frosting. Thick and creamy, it goes great on everything – cookies, cupcakes, you name it!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Servings: 12

Calories: 334kcal

Author: Megan Porta

Ingredients

▢ 1 cup salted butter softened (2 sticks)
▢ 5 cups powdered sugar
▢ 2 tbsp milk
▢ 2 tsp peppermint extract

Instructions

In a large bowl, mix (using whisk attachments) the butter with a hand or stand mixer on medium speed until fluffy. Add the powdered sugar one cup at a time until just combined. Add the milk and peppermint extract and mix on medium speed for 3 minutes.
Refrigerate until ready to spread on desserts. Allow to bring to room temperature before spreading on desserts.

Notes

SALTED BUTTER– I ALWAYS used salted butter for my baked goods and buttercream frostings, but that is a personal preference. If you wish to reduce the saltiness, go unsalted! Also, make sure your butter is not totally melted. If you don’t have time to bring it to room temperature, microwave it for no more than 30 seconds.
MILK– Add the milk 1 tablespoon at a time until fully incorporated. When you reach the desired frosting consistency, you don’t need to add any more. For a less thick buttercream, you may want to increase the amount of milk used to 4-6 tablespoons. For a thicker frosting, 3-4 tablespoons is ideal.
MIXING– Once you have reached your desired consistency, crank your mixer up to medium-high speed and set a timer for 3 full minutes. Don’t skimp on time. Three minutes of mixing will produce such a super fluffy, creamy and perfect buttercream frosting.
SPRINKLES– Stir in sprinkles at the end for an extra touch of fun! I love doing this when I’m baking treats for kids because…SPRINKLES.
VANILLA– Use real vanilla extract (no imitations!) and feel free to increase the amount to 2 teaspoons for an even stronger vanilla flavor. If you have time to plan ahead,make a batch of homemade vanilla extract!

Nutrition

Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!

FAQs

What is the secret ingredient that will improve your frosting? ›

But, there are ways to make it more interesting; one such way is to hit it with a shot of vinegar. Don't worry, the icing won't taste sour or like vinegar at all, but the acid will help balance out the sweetness, making it taste more pleasant. Even better, it will make the icing stronger and more durable.

What is the easiest buttercream to work with? ›

Also known as simple buttercream, American buttercream is the sweetest and easiest type of buttercream to whip up. All you have to do is beat butter until it's light and fluffy, then mix in powdered sugar (a 1:2 ratio is a safe bet), maybe some vanilla, and a splash of milk or cream.

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What is the hardest buttercream to make? ›

Italian Meringue Buttercream

This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.

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Should you chill buttercream frosting before piping? ›

If you've made your buttercream and it's on the firm side, you can always add a couple of tablespoons of cooled boiled water to soften the consistency and make it easier to spread. Chill buttercream that is too soft for 15-20mins to achieve a firmer consistency.

What is the most important ingredient in frosting? ›

Sugar is the most important ingredient in all types of frostings, providing sweetness, flavor, bulk and structure.

Get More Info Here ›

What frosting holds up best? ›

The Swiss buttercream (made with egg whites) stood longer than its egg yolk-based French counterpart, but it too drooped and melted. Finishing a sun-soaked time in the outdoors, the coconut oil, the butter-based American buttercream, the whipped cream, and the Italian meringue frostings are held up (more or less).

Read On ›

What is the most stable frosting? ›

Italian buttercream is the most stable of all the buttercreams. While American buttercream uses mostly powdered sugar and butter, both Italian and Swiss buttercreams are meringue-based and use egg whites, granulated sugar, and butter. This creates a much silkier, lighter, and not overly sweet buttercream.

Read On ›

Is milk or heavy cream better for buttercream? ›

Heavy cream.

You may substitute milk instead. The cream helps this buttercream frosting become silky smooth and pipe-able (it will be quite dry before you add the liquid).

Learn More ›

What is a cheap alternative to buttercream? ›

To me nothing beats good old royal icing. Egg whites and confectioner's sugar beaten together, a dash of lemon juice as a stabilizer. It's quick and easy to make, holds its shape beautifully and if it dries out you can always add water to revive it. Perfectly white, easy to color and easy to clean, too.

How do you harden buttercream without icing sugar? ›

If you are trying to avoid adding more sugar to an already sweet dessert, try adding a flavor-appropriate thickening agent to your frosting. These thickening agents include: cornstarch, gelatin, cream cheese, cocoa powder, cold heavy cream, tapioca, arrowroot starch, flour and even butter.

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Can you over whip buttercream? ›

Try not to overbeat the buttercream after all the ingredients have been added or you might add bubbles, which will ruin the texture of the icing. ... For the best results chill your cake and bring the icing to room temperature. You can also beat the buttercream for a few minutes to create great fluffy texture.

How long should you beat buttercream? ›

With your heavy whipping cream added, it's time for another critical step to making the best buttercream. Turn your mixer to medium-high speed and beat the buttercream for five minutes. After five minutes is up, scrape down the sides and bottom of the bowl and mix again for another minute or so.

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Can you over mix buttercream? ›

You are also running the risk of overmixing your frosting by having to add even more powdered sugar at the end which can only lead to more separation. The other reason your buttercream may appear too thin could also be a temperature issue.

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Can you overbeat buttercream? ›

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How do you keep buttercream from melting when piping? ›

Chill your cake first, apply the crumb coat, chill again and then frost it. If you are then piping design work, chill it again before adding the details. Keep the icing in the refrigerator when not using it, and only add cold icing to your piping bag.

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Why is my buttercream not light and fluffy? ›

When the frosting's temperature drops below 69°F (21°C), its butter content will stiffen, bit by bit, until the frosting breaks into a curdled mess. But between those extremes, when the butter is pliable but cool, the frosting will be silky and light—perfect for spreading over your favorite cake.

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Should I use a whisk or paddle for buttercream? ›

Be sure to use the flat paddle attachment on your stand mixer. Using a whisk attachment will cause air bubbles to form. If your buttercream has been sitting for an extended period, you will need to re-mix on your mixer's lowest setting for a minute or two, or mix by hand with a rubber spatula for a few minutes.