This peppermint buttercream frosting tastes just like the Holidays and is the perfect way to step up your frosting game.

This recipe uses my American buttercream recipe as a base and adds the perfect amount of peppermint extract to give this frosting an incredible flavor.

How to Make Peppermint Buttercream Frosting

To make sure this frosting turns out as amazing as possible, let’s walk through each step together.

Step 1: Beat the Butter

Beat the unsalted butter on a medium-high speed for a minute with a mixer until smooth.

Step 2: Mix in All the Good Stuff

Next, add the peppermint extract, vanilla extract, and salt. Beat on low until the ingredients are incorporated. 

Then slowly mix in the powdered sugar and heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.

Step 3: Make Your Frosting Extra Smooth

Beat on low until the ingredients are fully incorporated and the desired consistency is reached. 

Cover the buttercream flush with plastic wrap or immediately place it in a piping bag. Otherwise, it will crust if it’s left sitting out!

Substitutions & Swaps in This Peppermint Buttercream Recipe

Some swaps and substitutions that can be made in this frosting recipe include:

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for.
• Powdered Sugar – Most powdered sugar in the US contains cornstarch, so you don’t need to sift it! If possible, use a brand that says it’s 10x refined to make sure your powdered sugar has a smooth texture.
• Fine Salt – I use fine salt or table salt to make this frosting, like the salt that comes out of a salt shaker! If you have to use kosher salt or a thicker grain salt, double the amount of salt.
• Peppermint Extract – Any brand of peppermint extract will work in this recipe. I usually use McCormick because that’s the type that’s carried at my local grocery store.
• Crushed Peppermint Candies (optional) – Any type of peppermint-flavored candies can be crushed up to decorate the cake and make the frosting. This includes mini candy canes, round peppermints, and even full-sized candy canes.

How Much Frosting Does this Recipe Make?

This recipe makes about 6 cups of frosting. You can also halve, double, or triple this recipe as needed.

A double batch can be made in a 5 qt Kitchen Aid Mixing bowl.

I usually make one batch to frost 3 dozen cupcakes with big swirls or to fill and frost a seven- or eight-inch layer cake.

What Can I Frost with this Peppermint Buttercream Frosting?

The sky’s the limit when it comes to using this frosting. Cakes, cupcakes, cookies, macarons, you name it!!

I’ve used it to frost my vanilla layer cakes, poinsettia cupcakes, peppermint macarons, and even my buttercream cookies!  

Peppermint Frosting Troubleshooting

While this recipe is pretty straightforward, sometimes people do run into issues making it.

One of the hardest parts is getting the consistency of your buttercream just right.

There are a few different factors that influence the consistency of your frosting.

It’s a delicate balance between the temperature of your kitchen, the brand of butter you use, the temperature of your butter, and the amount of heavy cream you use.

The easiest way to see if your frosting is the right consistency is the spatula test! I check the consistency of every batch of frosting I make using this test.

To test your frosting, firmly press a rubber spatula into your frosting and pull directly up. Turn the spatula right side up and look at the frosting on the tip.

The frosting should form a somewhat soft peak that has a little curl on the end. It’s stiff enough to hold up that curl but soft enough to create that little curl.

If the frosting is too stiff and sticks straight up, add additional heavy cream (1 Tbsp at a time).

If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).

Or if your frosting looks broken, add in more room-temperature butter, 1 Tbsp at a time until it comes back together.

You can also chill it in the fridge for 10-minute intervals if you think your butter is too warm.

After each adjustment, be sure to retest the frosting with your spatula before using it.

Tips for Making the Best Peppermint Buttercream

• Make sure your butter is at room temperature before making this frosting.
• If your powdered sugar contains cornstarch (most brands in the US do) there’s no need to sift your powdered sugar.
• If you are making frosting for a cake, mix the buttercream at the lowest speed at the end of the process for a couple of minutes. This helps remove any extra air that might have been incorporated during the mixing process.

Does This Peppermint Buttercream Need to be Refrigerated?

Below are some tips for storing this frosting in case you make it in advance or have leftovers:

• Make this frosting ahead of time or save any leftover frosting! Store it in an airtight container in the fridge for up to a month.
• Store this frosting in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again.
• A frosted cake can last in the fridge for a week, or in the freezer for a month. The buttercream locks in moisture and keeps the cake fresh and delicious!

Let Me Know What You Think!

If you make this peppermint buttercream recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and #chelsweets so that I can see your amazing creations on social media.

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