Peppermint Buttercream
A small batch of peppermint buttercream frosting that is perfect for those dozen chocolate cupcakes. Double the recipe for larger desserts.
Servings: 12
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.
Notes
Add the peppermint extract gradually to taste. Some brands are very strong and too much can make the buttercream taste like toothpaste.
You can thin out the frosting by adding 1 - 3 (15-30mL) tablespoons of milk to the buttercream if desired.
Nutrition
Serving: 1 | Calories: 234.8 kcal | Carbohydrates: 25.4 g | Protein: 0.1 g | Fat: 14.7 g | Saturated Fat: 9.3 g | Sodium: 24.2 mg