This easy Peppermint Frosting is ultra creamy with a refreshing mint taste. Made with just 5 ingredients and in under 10 minutes, you'll be whipping up this easy buttercream recipe to top all of your holiday treats.
Mint buttercream frosting tastes of creamy vanilla and crushed candy cane. Chocolate peppermint is such a classic combination, but you'll love putting this peppermint icing on all of your seasonal bakes.
This ultra festive and delightful peppermint buttercream frosting can't get any easier to make at home. It starts the same way as my easy whipped buttercream frosting. All you have to do to make it peppermint is add peppermint extract!
Peppermint extract is the star ingredient here, so make sure to grab a pure mint extract. Since there are so few ingredients, I recommend a good quality vanilla extract or vanilla bean paste to go along with it.
I first used peppermint frosting on this Chocolate Peppermint Cake. It is made with melted white chocolate. For this recipe, I've made it even easier with same creamy, minty taste.
The easy peppermint frosting uses just 5 ingredients.
- Unsalted butter - the butter should be soft and pliable but not greasy
- Powdered sugar - sift the sugar is there are any clumps present
- Heavy cream - this helps the frosting whip up, but it will still be fluffy with milk
- Pure vanilla extract - since the ingredient list is so short, use the best vanilla you can spare
- Pure peppermint extract - the star of the show!
Tools and Equipment
- Electric mixer - I use a stand mixer, but a hand mixer should suffice
- Rubber spatuala
- Sieve - for sifting powdered sugar, as needed
How to Make Creamy Peppermint Frosting
This frosting comes together in under 10 minutes. Make sure to keep mixing until it is light and fluffy.
Start by mixing the butter by itself until smooth and creamy.
Add in the remaining ingredients. Mix on low speed until combined.
Whip the buttercream until light and fluffy, 3 to 5 minutes.
When done, stir vigorously for 30 to 60 seconds to smooth out the air bubbles.
Hint: After the first stage of mixing, the whipped buttercream will look like frosting. Keep mixing to incorporate more air to make it fluffy and light.
To make it super smooth and cream, stir the frosting with a stiff rubber spatula or wooden spoon for 30 to 60 seconds.
Milk - In a pinch, you can use regular milk instead of the cream with similar results.
The peppermint frosting is best used immediately after making. If making in advance, store it at room temperature for up to 1 day. Rewhip or mix by hand until light and smooth.
Frosting may be stored in the refrigerator for up to two weeks. Allow it to come to room temperature before remixing.
You may also freeze the frosting for up to 3 months. Thaw in the refrigerator overnight.
Steps for Making Peppermint Frosting
- Mix the butter - use the paddle attachment on a stand mixer to smooth out the softened butter first.
- Add the powdered sugar, half of the cream, vanilla, and peppermint - mix on low speed until everything combines
- Let it whip! - Increase the speed and whip until light and fluffy
- Add cream - if the buttercream is still too stiff, add the remaining cream and mix again
- Smooth it out - stir the whipped buttercream with a wooden spoon or stiff spatula before icing cakes (optional)
Yes! You can freeze buttercream for up to 3 months. The best way to do so is by making a 'pillow' of buttercream by wrapping it in plastic wrap. Thaw overnight in the refrigerator then bring to room temperature. Remix before use.
Before you start adding too much powdered sugar, try putting soft buttercream in the refrigerator. The butter might have been too warm and chilling in the refrigerator may help it firm up.
Make sure to sift powdered sugar to remove any lumps before mixing. Allow enough time for the butter and sugar to whip together to help the sugar dissolve into the buttercream frosting.
Festive Recipe Pairings
These are my favorite recipes that use peppermint buttercream frosting:
Creamy and Easy Peppermint Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted as needed
- 2 to 4 tablespoon heavy whipping cream
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure peppermint extract add more to taste
- Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
- Turn the mixer off and add the powdered sugar, 2 tablespoons of cream, vanilla, and peppermint. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
- Turn up the speed and mix at medium-high speed for 3 to 5 minutes, until the buttercream is light, airy, and nearly white. If needed, add the additional cream until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.
- If using to ice a smooth cake, vigorously stir with a wooden spoon or stiff spatula to knock out some of the air bubbles.