This Peppermint Buttercream is absolutely amazing.
It is smooth, sweet, and richly peppermint flavored, and great for all the holiday baking: cookies, cakes, whoopie pies, or even to eat with a spoon.
I have been married to my husband for almost 14 years. That is a pretty long time.
And I thought I knew just about everything there is to know about him. I mean, I have heard ALL of his stories over and over.
When he orders crab cakes at a restaurant, I quietly remind him he doesn’t like crab cakes. When he asks what his social security number is, I tell him.
I often wonder how he survived life before me.
But let me tell you, this recipe holds a special place in my heart because it was thanks to this recipe
I learned something NEW about my husband. What might that be you ask? His favorite flavor is peppermint!
I have no idea how I did not know this. But when I made this peppermint buttercream, he tried a dollop, and you guys…he seriously raved about it.
Like went on and on. And this is from someone who emotes like a slug.
He rarely gets very expressive, and almost never about food. I know he loved my Rainbow Macaroni Salad because he took it to work for lunch.
But otherwise, I would have had no idea if he loved it or hated it. But with this icing, his feelings were extremely clear.
Apparently Peppermint Buttercream is the way to his heart. Not only did he slather it on a cinnamon roll, but he ate some off a spoon too.
He then told me, “I love this, Peppermint is my favorite flavor.”
So now I know, and this will be a regular addition to our holiday routine.
I fully intend to stuff whoopie pies with it, top sugar cookies with it, and use it in between layers of decadent chocolate cake.
How will you use this amazing Peppermint Buttercream?
- 4 cups powdered sugar confectioners sugar
- 1 cup salted butter softened
- 2 teaspoons vanilla
- ½ teaspoon peppermint extract
- 1-2 tablespoons milk
- Optional Crushed Peppermints
- In a large bowl, using a hand mixer, cream all ingredients together*, except crushed peppermints.
- *Start with only 1 tablespoon of milk, and add more to reach desired thickness.
- Fold in crushed peppermints just before using.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Two tablespoons of milk was not enough. In the end I used more than 1/4 of a cup of milk, and it was still very thick and hard to spread.
This is perfect peppermint buttercream! I frosted chocolate cupcakes with it, but didn’t add the crushed peppermints because some people don’t like the crunch in their cupcakes. ;)
So glad you enjoyed it Heather!
Gotta try this, thanks for posting.