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Judy John

Peppermint Buttercream

This peppermint buttercream delivers a creamy texture and refreshing mint flavor. It spreads smoothly, pipes beautifully, and pairs perfectly with cakes, cupcakes, cookies, and seasonal desserts.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Peppermint Buttercream
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 2 tbsp heavy cream room temperature
  • 1 tsp peppermint extract adjust to taste
  • 1 tsp vanilla extract pure vanilla
  • 1/4 tsp salt fine texture

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Measuring Cups
  • Rubber Spatula
  • Piping Bag
  • Freezer
  • Tray
  • Storage Container
  • Oven

Method
 

  1. Beat softened butter until fluffy, smooth, and pale.
  2. Add powdered sugar gradually and mix until creamy and fully incorporated.
  3. Pour in heavy cream, peppermint extract, vanilla, and salt.
  4. Beat until the frosting becomes light, airy, and silky.
  5. Adjust consistency for spreading or piping by adding cream as needed.
  6. Spread or pipe onto cooled desserts and garnish if desired.

Notes

For a softer frosting, add extra cream one teaspoon at a time. For firmer piping texture, chill briefly before decorating. Freeze frosting in an airtight container for up to 2 months and rewhip after thawing. Keep desserts cool during assembly. Customize flavor with crushed candy canes, chocolate extract, or vanilla bean. Store refrigerated for up to 5 days.