This Peppermint Candy Cane Homemade Buttercream Frosting is perfect for the holidays! It’s buttercream frosting at its finest – mint lovers look no further!
Homemade Buttercream Frosting
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? 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!
Try my Chocolate Marshmallow Peppermint Bars too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
- butter– For most of my recipes I use salted butter, but unsalted butter works just fine too.
- powdered sugar– Also called confectioners sugar, this is the fine sugar that sweetens and helps form the frosting.
- peppermint extract– Find the peppermint extract near the vanilla and other extracts down the baking isle.
- candy cane pieces– During the holidays, you can sometimes find bags of candy cane pieces near the chocolate chips section. Amazon sells little bags too.
How to Make The Homemade Buttercream Frosting
- 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.
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.
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.
How To Serve
Serve frosting over your favorite cupcakes, cake or even use as a dip for graham crackers and chocolates!
How To Store Leftovers
Store any leftover frosting in an airtight container for up to 3 days.
Peppermint Candy Cane Crunch Buttercream Frosting
Equipment
- Bowl
- spoon or whisk
- measuring cups
- measuring spoons
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Pin Candy Cane Crunch Buttercream Frosting
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When you say 2 sticks of softened, unsalted butter, how many grams or ounces is that? I’m in Australia. Thanks.
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.
Your info is very interesting.|
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?
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. 😉
do you use both unsalted and salted butter? if so y both and not just one or the other?
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 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!
Oooh I LOVE this! I need to find a bag of those crushed candy canes – genius!
Yum! Give me a spoon!
I want to spread this on everything!!!!
Jenny!!! This frosting is so fabulous!!
This looks unbelievably good!!
This photo!! I love it so much!
Frosting just got so much better! Yum! 🙂
I’m definitely going with the spoon! This looks fantastic!!!
Hand me a spoon! I could eat it just like that.
I would be scared to make this because it would never make it to the cake!
I’m going to make this to top some sugar cookie cups for a party tonight. Yum!!
Sounds delicious 🙂
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!
This would be so fantastic on the chocolate cake i’m planning to make Christmas day!
Mmmm! Good choice!!
Buttery yum! I want this slathered all over a dark chocolate layer cake!!
Me too Brenda 🙂
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 🙂
Whoa baby!!! Now, that is what I call holiday frosting! Pass the bowl!
This looks amazing! Thinking I’m going to make it for a chocolate layer cake. 🙂
It would go perfect with a chocolate layer cake!!
Omg, this buttercream frosting is to die for!!
All I want for Christmas is a giant bowl of this frosting.
And a new purse.
Frosting perfection!
I’m dying for this frosting!! xoxo
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!
This peppermint buttercream frosting is right up my alley with Christmas right around the corner.
Oh my…YUM!!!
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!
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!
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!
Actually a question…salted or unsalted butter….