Whipped Peppermint Buttercream Frosting

‘Tis the season for peppermint! 

My favorite candy canes – the chocolate mint kind – were the inspiration for this yummy, festive treat.

This Whipped Peppermint Buttercream Frosting is light and fluffy with just enough peppermint flavor to make it minty without going overboard. This frosting is also made without powdered sugar, so it’s great for those times when you don’t have any in the house.

Pair it with my Easy Chocolate Cupcakes or Hot Chocolate Cake and a sprinkle of crushed peppermint candy for a perfectly minty chocolate treat!

More frosting recipes!

• Chocolate Cream Cheese Frosting
• Peanut Butter Frosting
• Chocolate Buttercream Frosting

5 from 1 vote

Whipped Peppermint Buttercream Frosting

Author Kate @ I Heart Eating

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 24 cupcakes

Print

Rate

Add As A Trusted Google Source

Light and fluffy peppermint buttercream frosting recipe

Ingredients

  

1x2x3x

• ▢ 7 tablespoons all-purpose flour
• ▢ 1 ½ cups milk
• ▢ ½-1 teaspoon peppermint extract* , not mint extract
• ▢ ½ teaspoon pure vanilla extract
• ▢ 1 ½ cups salted butter, at cool room temperature
• ▢ 1 ½ cups granulated sugar
• ▢ Pinch of salt

Instructions

• In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It will be the consistency of a thick pancake batter or a thick paste. It shouldn't look wet.
  7 tablespoons all-purpose flour, 1 ½ cups milk
• Remove from heat and let it cool to room temperature.
• Stir in vanilla and desired amount of peppermint extract.
  ½-1 teaspoon peppermint extract*, ½ teaspoon pure vanilla extract
• While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high, about 5 minutes.
  1 ½ cups salted butter, at cool room temperature, 1 ½ cups granulated sugar, Pinch of salt
• Then add the completely cooled milk mixture. Make sure that the mixture isn't warmed than room temp or it will melt your butter mixture.
• Beat it for about 5 minutes on medium-high to high until it looks like whipped cream. It may look separated at first, so keep beating it until it comes together and looks like a whipped cream.

Notes

Make sure that your butter isn't too warm! You want it to dent if you press it, but you don't want it to be so warm that it's melting.

Also, if you're using a hand mixer, beat it on high. This recipe work well with a stand mixer because it has the power to really whip the frosting.

*I like 1/2 teaspoon peppermint and 1/2 teaspoon vanilla for a nicely balanced vanilla peppermint flavor. Peppermint flavors can vary in intensity. If you want a stronger peppermint flavor, increase the amount of peppermint flavor to your desired level by tasting it. 

Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 164kcal | Carbohydrates: 15g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 108mg | Potassium: 30mg | Fiber: 1g | Sugar: 13g | Vitamin A: 386IU | Calcium: 22mg | Iron: 1mg

Did You Make This Recipe?

Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!

Rate this Recipe Share Recipe