Peppermint Buttercream

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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.

Peppermint Buttercream frosting

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!

Peppermint Buttercream frosting in bowl

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.

Peppermint Buttercream in mason jar

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?

Peppermint Buttercream in mason jar
4.5 from 6 votes
Review Recipe

Peppermint Buttercream

Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 5 CUPS
Author Rachael
A delicious peppermint buttercream frosting that is amazing for all of your holiday baking. Top sweet rolls, layer between cakes, top cupcakes or use on cookies or whoopie pies.


  • 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

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  • 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

Calories: 706, Carbohydrates: 96g, Fat: 36g, Saturated Fat: 23g, Cholesterol: 97mg, Sodium: 327mg, Potassium: 10mg, Sugar: 94g, Vitamin A: 1135IU, Calcium: 15mg, Iron: 0.1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dessert
Cuisine American

Love Peppermint? More Recipes You’ll Love:

Peppermint Chocolate Cookies

(perfect for cookie exchanges and awesome topped with this Peppermint Buttercream)

peppermint chocolate cookies stacked

Peppermint Cream Cheese Cupcakes

Peppermint Cream Cheese Chocolate Cupcakes with a chocolate filling

Peppermint Brownie Drumsticks

Peppermint Brownie Drumsticks

Peppermint Buttercream with writing
Peppermint Buttercream in a jar with a title
About the author


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Rachael is the creator of the food and travel blog Eazy Peazy Mealz where she shares simple to make recipes for busy families. She loves food and the power it has to create traditions, family bonds, and memories, and strives to share delicious, practical recipes with easy to find ingredients and simple instructions. Beyond food, her passion is travel, and she is regularly found away from home, with her 4 kids in tow, exploring the world. Her favorite way to experience a new place is through her tastebuds, and with hands on cooking classes. And she loves sharing what she has learned with her readers.

More Posts by Rachael

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Recipe Rating


  1. 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.2 stars

  2. 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. ;)5 stars