Peppermint Buttercream Frosting

Sharing our favorite buttercream frosting recipe today!  My Peppermint Buttercream Frosting is great eaten with a spoon or used for cupcakes, cookies and graham crackers.

Peppermint Thin Mint Buttercream

Buttercream Frosting

Use this buttery sweet frosting for your favorite cakes, sandwiched in cookies, over cupcakes and on graham crackers. Nom Nom Nom 🙂

Try my Cinnamon Sugar Cream Cheese Frosting too!  Follow Picky Palate on Instagram for daily recipe inspiration.

Peppermint Thin Mint Buttercream

Start with 2 sticks of softened butter. That’s always a good way to start something 🙂  Please use the whisk attachment. I caught that a little late, ha!

Peppermint Thin Mint Buttercream

Powdered sugar up next.

Peppermint Thin Mint Buttercream

Just about ready to mix.

Peppermint Thin Mint Buttercream

Add about 10 drops of peppermint essential oil or 2 teaspoon of peppermint extract.

Peppermint Thin Mint Buttercream

Mix, mix, mix! Love my little helper.

Peppermint Thin Mint Buttercream

Time for the cookies!

Peppermint Thin Mint Buttercream

Pax was a willing helper today 🙂

Peppermint Thin Mint Buttercream
Now, this is the way I like to enjoy my buttercream…sandwiched in between 2 Thin Mints. Enjoy!

Tips For Making The Best Buttercream

  1. Use an electric stand mixer or hand mixer. Use the whisk attachment on your stand mixer to incorporate all of the air into your frosting.
  2. The most important tip is to have soft butter. Leave your butter out at room temperature for a few hours for best results.
  3. Turn your mixer on a medium high speed and beat the butter for 5-8 minutes. Butter should be light and fluffy before you add in any sugar.
  4. Once your butter is pale and light, add in your sugar spoonful by spoonful.
  5. When all of your sugar is added in, add in vanilla extract and a splash of milk.  Turn mixer back on high speed and let everything incorporate.
Peppermint Thin Mint Buttercream

Peppermint Buttercream Frosting

Course: Dessert
Cuisine: American
Prep Time 5 mins
Cook Time 0 mins
Servings: 12
Calories: 187kcal
Author: Jenny
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Ingredients

  • 2 sticks softened butter unsalted
  • 3 1/2 cups powdered sugar
  • 10 drops peppermint essential oil or 2 teaspoons peppermint extract
  • 10 Thin Mint Girl Scout Cookies crushed

Instructions

  • Place butter into stand mixer and beat until well combined. Slowly add powdered sugar, peppermint and crushed Thin Mints. 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.

Nutrition

Calories: 187kcal | Carbohydrates: 42g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 22mg | Fiber: 1g | Sugar: 38g | Calcium: 2mg | Iron: 0.9mg
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28 Responses
  1. Darra Varlas

    I’ll be trying this with the peppermint extract! For those who are not familiar with EOs, PLEASE PLEASE PLEASE do not ingest them, and also research the use of peppermint on children under 6. They are not safe, we dont even keep it in the house for that reason. Thank you for the recipes!

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Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

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