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    Home » Cakes » Whipped Peppermint Buttercream Frosting

    Whipped Peppermint Buttercream Frosting

    Published: Dec 16, 2016 · Modified: Jan 14, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Whipped Peppermint Buttercream Frosting'Tis the season for peppermint! Whipped Peppermint Buttercream Frosting

    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

     

    Whipped Peppermint Buttercream Frosting

    Whipped Peppermint Buttercream Frosting

    Light and fluffy peppermint buttercream frosting recipe
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Total Time: 40 minutes
    Servings: 24 cupcakes
    Calories: 164kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 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.
    • Remove from heat and let it cool to room temperature.
    • Stir in vanilla and desired amount of peppermint extract.
    • While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high, about 5 minutes.
    • 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 ½ teaspoon peppermint and ½ 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
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

     

     

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Rae

      October 31, 2020 at 5:24 pm

      5 stars
      How long does the icing last if you have leftover and how should I store it? It was amazing btw

      Reply
      • Kate

        March 12, 2021 at 5:39 pm

        Thank you! It can keep in the fridge for up to 4 days.

        Reply
    2. cakespy

      December 17, 2016 at 5:57 am

      This looks perfect. I love peppermint and I love buttercream. Better together!

      Reply
      • Kate

        December 17, 2016 at 8:38 am

        Thank you so much!! =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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