Peppermint Buttercream Frosting Recipe

Be prepared to swoon over this decadent Peppermint Buttercream Frosting. Thick and creamy, it goes great on everything – cookies, cupcakes, you name it!

Original recipe: December 2010 | Updated: December 2020

I have this thing against store-bought frosting. I mean, why ever go that route when making frosting in your own kitchen takes so little time and tastes sooo much better? I have fallen in love with many a frosting in my life, but this dear delicious Peppermint Buttercream Frosting ranks high.

It is UNBELIEVABLY yummy and once you try it you’ll want to smear it all over everything in your entire house, like chocolate cookies or chocolate cake or steak and lobster.

WHY I LOVE THIS RECIPE

This rich buttercream is better than any store bought, more affordable too and perfect for cake, sweet rolls and whoopie pies – just 4 ingredients needed!

HOW TO MAKE PEPPERMINT BUTTERCREAM FROSTING

STEP 1

In a large bowl, mix (using whisk attachments) the butter with a hand or stand mixer on medium speed until fluffy. Add the powdered sugar one cup at a time until just combined. Add the milk and peppermint extract and mix on medium speed for 3 minutes.

STEP 2

Refrigerate until ready to spread on desserts. Crusting up candy canes or peppermint candies gives this buttercream a little texture and color that is perfect for dressing up a dessert. Add it at the end if you have them on hand!

HOW TO MAKE PERFECT PEPPERMINT BUTTERCREAM FROSTING

Peppermint Buttercream Frosting is simple yet ridiculously tasty and it goes great spread on seriously any cupcake, cake, cookie or brownie. Here are a few tips for creating the perfect peppermint buttercream frosting!

• SALTED BUTTER – I ALWAYS used salted butter for my baked goods and buttercream frostings, but that is a personal preference. If you wish to reduce the saltiness, go unsalted! Also, make sure your butter is not totally melted. If you don’t have time to bring it to room temperature, microwave it for no more than 30 seconds.
• MILK – Add the milk 1 tablespoon at a time until fully incorporated. When you reach the desired frosting consistency, you don’t need to add any more. For a less thick buttercream, you may want to increase the amount of milk used to 4-6 tablespoons. For a thicker frosting, 3-4 tablespoons is ideal.
• MIXING – Once you have reached your desired consistency, crank your mixer up to medium-high speed and set a timer for 3 full minutes. Don’t skimp on time. Three minutes of mixing will produce such a super fluffy, creamy and perfect buttercream frosting.
• SPRINKLES – Stir in sprinkles at the end for an extra touch of fun! I love doing this when I’m baking treats for kids because…SPRINKLES.
• VANILLA – Use real vanilla extract (no imitations!) and feel free to increase the amount to 2 teaspoons for an even stronger vanilla flavor. If you have time to plan ahead, make a batch of homemade vanilla extract!

BUTTERCREAM vs. REGULAR FROSTING

Buttercream – Just like the name says, the base starts with a rich butter which also gives it a slightly yellow tint. It tends to be less sweet but is a great option for all baked goods. This is the perfect time to check out a higher quality brand of butter for an even more complex flavor that will make you want to eat it by the spoonful!

Frosting – The base of this frosting is shortening or cream cheese (no butter!). If you’re aiming to achieve a completely white frosting, this is the route you’ll want to go. Because shortening has no flavor, be sure to add extract for flavor. This is typically used to frost the outside of a cake.

Icing – Icing is a sweet, often glossy, treat that is thinner than frosting. It has a runny consistency and it is used to glaze treats just before serving.

• If you prefer cream cheese frosting over buttercream, do not fret! I have a Peppermint Cream Cheese Frosting for you, as well. Whichever you prefer, I beg you not to go store-bought.

HOW TO STORE LEFTOVER BUTTERCREAM FROSTING

The Peppermint Buttercream frosting in this recipe is safe at room temperature in an air-tight container for 2-3 days. The US Food Safety and Inspection gives it a thumbs up because of the amount of sugar and just a little bit of milk in it.

A cream cheese based buttercream, however, needs to be stored in the refrigerator and is good for about a week. When getting ready to use it again, give it a few minutes to come to room temperature. If you don’t think you’ll have a use for it right away, freeze it! That’ll give you a couple of months to put it away and then make another batch of these cookies.

OTHER FESTIVE HOLIDAY GOODIES

Add these delicious cookies to your holiday baking list, too!

• These delicious Chewy Gingersnaps are the perfect chewy treat. Plus they are super easy to make. Flavored with molasses and spices and the finishing touch – topped with simple icing!
• Triple Chocolate Cookies with Peppermint Frosting are already a thick, perfect cookie but Nutella sets them over the edge in goodness.
• These Chocolate Kiss Cream Cheese Cookies are a great dessert for gatherings any time of the year. They are light, creamy and sugary, with just the perfect kiss of milk chocolate!
• Hot Cocoa Cookies are like enjoying a cup of hot chocolate, except in cookie form. Chocolate oozes from the centers of these marshmallow-topped treats.
• Oreo Balls are an easy no-bake dessert requiring only three ingredients! This easy dessert is great for the holidays or any time of year. Decorate with colored sprinkles to be festive and match the occasion.
• These are the BEST Gingerbread Cookies you’ll find! Super easy to make and loved by everyone. Great for the holidays!