Peppermint Candy Cane Crunch Buttercream Frosting
My Peppermint Candy Cane Crunch Buttercream Frosting for your favorite cupcakes, cakes and cookies….or with a spoon! Buttercream frosting at it’s finest!
Buttercream frosting is so simple to make and goes perfectly with cupcakes, cakes, graham crackers and even just right on a spoon!
Why is buttercream icing 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! Christmas recipes are so much fun to prepare with family and friends!
Break out some butter and be prepared to fall in love with this recipe!
Enjoy! Don’t forget to follow Picky Palate on Instagram for sneak peeks on what’s coming next to the blog!
How To Make Buttercream Frosting
Cream the butter until light and well combined. With beater running, slowly add powdered sugar.
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!
What’s The Difference Between Buttercream and Traditional Frosting?
Both buttercream and frosting are made with powdered sugar, fat, flavoring and sometimes milk or water. The difference is the type of fat they use.
Frosting is usually made with shortening or cream cheese. That’s why frosting is a good option if you want a bright white cake — buttercream often has a yellowish tint. However, shortening-based frostings can have a slight chemical taste. This is because unlike butter, shortening has no flavor, making it easier to taste any artificial flavorings from colorings or other additives.
Buttercream is a butter-based frosting. Butter gives the icing a richer and creamier taste, and it can also cut down on the sweetness. For silky smooth buttercream, make sure your butter is at room temperature. Chilled butter is tricky to cream.
- 2 sticks salted butter softened
- 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
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
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.
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.
Pin Candy Cane Crunch Buttercream Frosting
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