Peppermint Buttercream Frosting

5 from 1 rating

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

Prep Time5

Total Time1 25

Course: Frosting & Fillings

Cuisine: American

Servings: 6 cups

Calories: 1105kcal

While the cake layers bake and cool, make the candy cane buttercream.
Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
Mix in 2 tsp peppermint extract, 1 tsp vanilla extract, and 1 tsp salt on a low speed.
Gradually mix in 7 cups of powdered sugar and 1/4 cup of heavy cream on a low speed.
Continue to mix on a low speed for a few minutes until the desired consistency is reached.
If the frosting seems too thick, add additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
This step is optional, but if you want your frosting to have a little texture and don't need to pipe with it, fold crushed candy canes or peppermint candies into the frosting with a rubber spatula.
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!

One batch of buttercream makes about 6 cups, which is enough to frost a 7-inch or 8-inch layer cake with 3 layers, or frost about 3 dozen cupcakes.

If you're struggling to get your frosting smooth I share all my tips for making super smooth buttercream here.

Make sure the 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.

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!