• Prep Time: 20 mins
  • Cooking Time: 0 mins
  • Serves: 8

Peppermint Buttercream

  • Recipe Submitted by on

 Ingredients List

  • 3 sticks (1 1/2 cups) (339g) unsalted butter, softened
  • 6-8 cups (920g to 1150g) powdered sugar depending on how stiff you want the consistency to be
  • 1 1/2 teaspoons (12g) peppermint extract ....taste for desired flavor, the flavor does intensify over time
  • 1/2 to 3/4 cup (121g to 180g) milk
  • 1/2 teaspoon (3g) salt optional, to cut sweetness. Popcorn salt dissolves more quickly


Cream the softened butter. Add half of the powdered sugar, the peppermint extract and one half of the milk. Begin mixing on low speed increasing to medium speed for 2 to 3 minutes. Add remaining powdered sugar. Add the remaining milk gradually, determining how much you need for the right consistency. Mix at low to medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. Slow down the mixer to very slow (#2 speed on the KitchenAid) for the last 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
Can be frozen in air tight container for at least three months. Thaw on countertop.
This is a crusting buttercream and works well with the Viva Paper towel smoothing method. However high humidity may make it less like to crust, in which case you can use the hot knife method for smoothing.

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