A Little Bit of Peppermint Buttercream is Refreshing
This peppermint buttercream makes enough frosting to ice a dozen cupcakes or small 6″ (15cm) cake. If you want to frost a 9″ (23cm) cake, simply double the recipe. Triple it even. It is our goal to make small batches of frostings so there is less waste. So many recipes today are geared toward large portions. We are trying to be more sensible these days with the cost of food rising and provide a smaller amount so you can still enjoy your favorite desserts.
When it comes to making peppermint buttercream, remember not all extracts are equal. Some are stronger than others and only take a few drops like the lorann oils variety. Store brands, however can be very weak and take several teaspoons to get a good flavor. When in doubt, add a little at a time at the very end. Too much and you’ll have a toothpaste flavored icing on your cake! No one wants that. Unless maybe it’s a dentist themed party? Let’s look at how easy it is to make peppermint buttercream below.
Step-By-Step Instructions
A little bit of peppermint is refreshing. Too much and it’s like toothpaste. This isn’t a difficult recipe to learn, but you do need to know when to put on the breaks when adding extracts.
Step 1: Gather your Ingredients
This should be a common thing when it comes to baking. Always get your ingredients out and ensure there is enough. This is called mise en place in french, or “everything in its place” loosely translated. Getting out your ingredients ahead of time not only ensures you have all the supplies needed, but also helps you not forget anything as you are preparing. Ever bake a cake and forget the sugar? I have! This simple step ensures that is less likely to happen.
Step 2: Beat the Butter
In a large bowl, beat the softened butter and salt on a low speed.
Step 3: Add the Sugar and Peppermint
Next, gradually add your sugar a tablespoon at a time. Beat on a low speed. By adding the sugar slowly, you reduce the gritty feeling that is common with American buttercream. Be sure to scrap down the sides on occasion to really get that sugar well blended. Add the peppermint gradually. The higher quality of extract you are using, the more powerful it will be. Add it 1/4 tsp at a time, mix well and taste. Add more as needed for desired affect.
The frosting should be nice and smooth. If desired, you can add a little milk or heavy cream one teaspoon at a time to create a thinner consistency.
Substitutions and Tips
Here are some common substitutions and tips for this buttercream recipe.
- Use real peppermint leaves diced finely instead of extract.
- Margarine can be used in place of butter. Swap equal amounts. Vegetable oil spread is not recommended as it will tend to split and ruin the frosting.
- Vegetable shortening can replace 1/2 or all of the butter in this recipe. You may need to add up to 1/2 cup (62.5g) of powdered sugar and 2 tbs (30 mL) of milk to balance out the shortening.
Storage
The peppermint buttercream will store up to two weeks in the fridge and three months in the freezer. If storing in the freezer, thaw overnight in the fridge. Do not microwave as it may melt the butter and ruin the frosting. Bring to room temperature and beat on a low speed for 1 minute before using.
Store the buttercream in an airtight container. Do not expose the buttercream to strong odors such as onions or garlic as buttercreams may absorb the smell or flavor of those items. No one wants garlic smelling peppermint frosting!
Peppermint Buttercream
Ingredients
- 1 ¼ cups (156g) powdered sugar
- ½ cup (113g) softened butter
- ¼ – ½ tsp (1.25 – 2.5mL) peppermint extract
- 1 pinch (.25g) salt
Instructions
- In a large bowl, beat butter and salt on low until smooth. Gradually add powdered sugar, 1 tablespoon at a time, until well blended.
- Add peppermint extract to taste.
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