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Peppermint American Buttercream

This Peppermint American Buttercream is fast, easy and perfectly peppermint! Spread it on brownies, cookies, cupcakes or cakes for a festive holiday dessert!

This Peppermint American Buttercream is fast, easy and perfectly peppermint! Spread it on brownies, cookies or cakes for a festive holiday dessert!

Look no further for the perfect easy peppermint buttercream recipe! In a pinch you can throw together a frosting for your favorite brownies, chocolate cake or even sugar cookies.

I’m not saying that I’ve given up on my favorite buttercream: my heart still beats for Italian Meringue and Swiss Meringue tbh! But, I do acknowledge that sometimes we crave that familiar crack and crinkle of an American Buttercream. Adding peppermint just bumps up the festive!

To be honest, in my professional life, I rarely use American buttercream. One of the notable exceptions is for icing brownies, which is where this frosting is heading. {Spoiler alert!}

Normally I wax poetic about the nuances behind the recipe and give you lists (man, I love lists) of common pitfalls and solutions. Not here; not today, people. Why? Because the beauty of the American Buttercream (peppermint or otherwise) is its simplicity. I’m sure the French would have something to say about that, “Quelle horreur!”

This Peppermint American Buttercream is fast, easy and perfectly peppermint! Spread it on brownies, cookies or cakes for a festive holiday dessert!

Even if you forget to temp your butter, no big deal. I do suggest softening your butter though by leaving it out at room temperature or by beating it with the paddle attachment while gently heating the bowl with a kitchen torch. Using that method, you can have a peppermint American buttercream up and ready in 5 minutes.

Oh yeah, like actually 5 minutes.

So tuck this recipe away in your tool kit to pull out at a moment’s notice or when you crave that sweet, cracking buttercream of childhood. 🤗

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Peppermint American Buttercream


  • Author: Lindsey
Scale

Ingredients

  • 226g Butter, Softened (or 1 cup)
  • 454g  10x, 1 lb box (or about 4 cups)
  • ½t Pure Peppermint Extract (more to taste)
  • 65g Heavy cream (or 2 Tablespoons or more as needed)

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, 10x, and extract until light and smooth. Switch to the whisk.
  2. Add cream and whisk on high until light and fluffy, and white.

Notes

Yield: 1 Quart of buttercream

I used a half batch for these brownies.

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