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A hand holding a chocolate candy cane cupcake with peppermint butter cream frosting.
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Peppermint Buttercream Frosting

Make this easy Peppermint Butter Cream Frosting to decorate cupcakes, cakes, brownies, and all your favorite desserts!
Cook Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Keyword: peppermint butter cream frosting, peppermint frosting
Servings: 24 servings
Calories: 147kcal
Author: Kasey Schwartz

Equipment

  • Mixing bowls
  • Mixer Fitted with a Paddle Attachment

Ingredients

  • 2 room temperature sticks of butter
  • 4 cups of powdered sugar
  • 2 Tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 10 drops of doTERRA Peppermint Essential Oil OR 1 tsp of peppermint extract
  • crushed up candy canes

Instructions

  • Cream the butter in a mixer with the paddle attachment until smooth
    2 room temperature sticks of butter
  • Add in the powdered sugar one cup at a time
    4 cups of powdered sugar
  • Next add in the milk, vanilla and salt
    2 Tablespoons milk or heavy cream, 1 teaspoon vanilla extract, 1 pinch salt
  • Beat on high until light and fluffy - about 3 minutes.
  • Add in the essential or extract and beat for another minute
    10 drops of doTERRA Peppermint Essential Oil OR 1 tsp of peppermint extract
  • Add the frosting to a piping bag with a 1M Swirl tip and pipe on top of the cupcakes
  • Add crushed up candy canes on top to your liking
    crushed up candy canes
  • NOTE: this recipe is for 12-24 cupcakes if you pipe on the frosting - double it for the entire batch made above

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 20g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 63mg | Potassium: 5mg | Sugar: 20g | Vitamin A: 237IU | Calcium: 4mg | Iron: 0.01mg