Peppermint Frosting
This peppermint frosting is fast, easy, and perfectly peppermint! It's the frosting that makes holiday baking feel festive without any fuss.
Servings: 24 servings
Ingredients
- 226 g unsalted butter Softened
- 454 g confectioner's sugar 1 lb box
- ½ teaspoon pure peppermint extract more to taste
- 65 g heavy cream more as needed
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and slightly lightened.
- Reduce the mixer speed to low and add the powdered sugar ½ cup at a time, allowing it to mix in completely before adding the next batch.
- Once all the sugar has been incorporated, add the peppermint extract and mix on medium speed until smooth.
- Switch to the whisk attachment. Add heavy cream and whisk on high until light, fluffy, and white.
Video
Notes
Yield –About 3 cups (enough to frost 24 cupcakes or one 9-inch layer cake)
Flavor Tips – Start with 1/4 teaspoon if you're worried about the peppermint being too strong, you can always add more!
Storage – Store in an airtight container in the fridge for up to 1 month or in the freezer for up to 3 months. Bring to room temperature and recondition before using.
Nutrition
Calories: 151kcal | Carbohydrates: 19g | Protein: 0.2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 2mg | Potassium: 5mg | Sugar: 19g | Vitamin A: 275IU | Vitamin C: 0.02mg | Calcium: 4mg | Iron: 0.02mg