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Dec
15
2014
Peppermint Candy Cane Crunch Buttercream Frosting
Tags: butter, buttercream, candy cane, frosting, peppermint
Use my Peppermint Candy Cane Crunch Buttercream Frosting for your favorite cupcakes, cakes and cookies….or with a spoon!
Oh my gosh….10 more days until Christmas! Are you ready? Are we ever really ready? Ha! I love this time of year so much, craziness and all.
Why is frosting so good? Well I guess because it is mostly butter and sugar, ha! I am in love with this peppermint crunch frosting. It is good enough to eat right from a spoon or use it to frost your favorite baked goods. It’s really good with graham crackers too!
Break out some butter and be prepared to fall in love with this recipe!
Enjoy!
Powdered sugar and butter baby!
Those of you that use essential oils, go find your peppermint one. Use 10 drops. If you don’t have essential oils, use 2 teaspoons of peppermint extract that you can find in the baking section of your grocery store.
I cannot say enough about this bag of crushed candy canes. It’s made for baking, so it doesn’t get all melty and sticky. I found it at World Market…$2.99. I need to go grab another bag, it’s awesome.
Add 1/4 cup crushed candy canes to the frosting, beating to combine.
I mean come on!! This stuff is dangerously delicious. Enjoy!
[ziplist]
Peppermint Candy Cane Crunch Buttercream Frosting
Prep time: 5 min | Cook time: 0 min | Total time: 5 min
Ingredients
- 2 sticks salted butter, unsalted
- 3 1/2 cups powdered sugar
- 10 drops Peppermint essential oil or 2 teaspoons peppermint extract
- 1/2 cup crushed candy cane pieces for baking
Directions
- Place butter into stand mixer and beat until well combined. Slowly add powdered sugar, peppermint and candy cane pieces. Beat until combined, but be cautious to not over mix. Remove and store in an airtight container for up to 7-10 days. If you refrigerate, thaw to room temperature before using.
- Use frosting for your favorite cakes, cupcakes and cookies….and crackers…and with a spoon.
Makes Enough frosting for 12 cupcakes or a 9 inch cake.
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Actually a question…salted or unsalted butter….
I am sorry…thinking you meant, softened butter, unsalted…thanks…looks yummy!
Yes, softened, unsalted butter 🙂 Hope you enjoy!
I agree…faceplant…and necessary to get through the next few days…forget using on cookies…….it is gorgeous!
It’s perfectly acceptable to want to faceplant into the bowl and eat my eat my way out before even putting this frosting on anything right? It looks PERFECT. Pinned!
10 days????? OK, a little bit of Christmas panic just hit. I’ll need that bowl of frosting and a spoon to cope, please and thank you!
Oh my…YUM!!!
This peppermint buttercream frosting is right up my alley with Christmas right around the corner.
Of course I’m in love. It involves peppermint! Fun.Fun. And yes…how is it only 10 days away. Goes too quickly!
Enjoy your week Jenny!
I’m dying for this frosting!! xoxo
Frosting perfection!
All I want for Christmas is a giant bowl of this frosting.
And a new purse.
Omg, this buttercream frosting is to die for!!
This looks amazing! Thinking I’m going to make it for a chocolate layer cake. 🙂
It would go perfect with a chocolate layer cake!!
Whoa baby!!! Now, that is what I call holiday frosting! Pass the bowl!
So, if no one else in my family likes peppermint (I KNOW, they are freaks, right???) is it perfectly acceptable for me to eat this all by myself??? Yes? I thought so! 😉
Haha! More for you 🙂
Buttery yum! I want this slathered all over a dark chocolate layer cake!!
Me too Brenda 🙂
This would be so fantastic on the chocolate cake i’m planning to make Christmas day!
Mmmm! Good choice!!
Yes, Yes, Yes, and did I say Yes! Frosting is my favorite part of any dessert. No kidding, I could leave the cake any day if I can just have the frosting!
I’m going to make this to top some sugar cookie cups for a party tonight. Yum!!
Sounds delicious 🙂
I would be scared to make this because it would never make it to the cake!
Hand me a spoon! I could eat it just like that.
I’m definitely going with the spoon! This looks fantastic!!!
Frosting just got so much better! Yum! 🙂
This photo!! I love it so much!
This looks unbelievably good!!
Jenny!!! This frosting is so fabulous!!
I want to spread this on everything!!!!
Yum! Give me a spoon!
Oooh I LOVE this! I need to find a bag of those crushed candy canes – genius!
Do you think this would be good as a filling for “sandwich” cookies? Do you have a chocolate cookie recipe that would be good with it? Thanks! I want to try something new for the holidays!
[…] this chocolate cake recipe from Sally’s Baking Addiction and topped it with this to-die-for peppermint buttercream frosting from Jenny at Picky Palate. It was ridiculous and I plan on making it every year from now […]
can you use regular candy canes or does it have to say “candy cane pieces for baking”
I was thinking the same thing. Did you try it with regular candy canes?
do you use both unsalted and salted butter? if so y both and not just one or the other?
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I had to add a couple tablespoons of milk to make it a buttercream frosting, otherwise it was just a butter sugar crumble. I used crushed candy cane pieces. It was better the second day. 😉
[…] candy cane bits right into frosting. The crunch from real candy cane pieces in this recipe for Peppermint Buttercream Frosting at Picky Palate will have people craving more—even if you use it to ice store-bought or cake mix […]
Here’s a heads up. Picky Palate blogger neglected to mention that unless your butter is VERY soft, you will tear up your cake trying to frost it. I don’t know if she ever used the frosting for anything other than eating it off a spoon, but it’s not the easiest to spread on a cake.
Yes – was curious how this would pipe onto cupcakes with the pieces of candy cane… anyone?
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Does the butter need to be cold or room temperature?
It’s best room temp. If you are in a rush. Put hot water in a tall glass, empty it and put it over the butter for about 15-20 mins, then repeat if needed till its soft.
When you say 2 sticks of softened, unsalted butter, how many grams or ounces is that? I’m in Australia. Thanks.