Easy peppermint frosting recipe for chocolate cake, brownies, cookies or even on top of your Peppermint Frappuccino is here to enjoy. It is the perfect time of year to try both of our peppermint cream cheese frosting or buttercream recipes.
When it comes to mint frosting, there’s a world variations to choose from. Each offering its unique charm to elevate your cakes, cupcakes, and cookies. Among these, one stands out as a seasonal favorite during Christmas! Let’s start infusing a refreshing and invigorating note into our sweet treats. (affiliate links present)
Peppermint Cream Cheese Frosting
Minty frosting, often associated with the holiday season, brings a touch of coolness and prettiness to your desserts without overwhelming the other flavors. Let’s dive into the wonderful world of all things mint, how to use it, preparation, and ways to incorporate it into your baking favorites such as on top of Microwave Peppermint Fudge and more!
Peppermint is a delightful add in to our year round use of Cream Cheese Frosting Without Butter. It introduces a hint of this type of spearmint that adds complexity and contrast to the sweetness of your desserts. This subtle infusion elevates your baked goods, making them feel like a special treat for your taste buds.
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While often associated with classic holiday treats like candy canes and microwave peppermint bark, minty frosting can be used throughout the year to bring a refreshing twist to various desserts. Here are some delightful ways to incorporate this into all of your sweets like;
How to Use Peppermint Buttercream Frosting
- Mint Chocolate Cupcakes are fun with a sweet balance between the rich, indulgent cocoa and the cool, refreshing mint. The result is a delectable combination that’s perfect for any occasion.
- Mint Macarons can be made by sandwiching 2 together with a layer of this smoothed in the middle. The contrast between the crispy almond shells and the creamy minty center is both visually appealing and delicious.
- Peppermint Cake Mix Brownies can be made with bits baked within, or just this on top to create a mint-chocolate fusion that’s sure to satisfy your sweet tooth.
- Mint Sugar Cookies are great when you add a dollop of minty frosting to your sugar cookies. Then decorate them with festive sprinkles for a delightful treat that’s both visually appealing and delicious.
I have both a version using butter and one using cream cheese for you below. One needs to be used in order to get it nice and thick however lactose free or dairy free versions of either will do as well. On cupcakes or Christmas Bar Cookies I love either one.
There are TWO recipes using butter or cream cheese, we will go over both. Creating your own is a straightforward process that allows you to customize the flavor to your liking. Put on any dessert you want but chocolate or on our Cake Mix White Chocolate Coconut Bundt Cake is amazing.
Peppermint Frosting with Cream Cheese Ingredients
- 2- 8 oz cream cheese, room temperature
- ½ c butter, room temperature
- 1 tsp vanilla
- 6 oz white chocolate broken into chunks and melted
- 8 oz peppermint baking chips (such as Andes brand)
Peppermint Frosting with Butter Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon mint extract (adjust to taste)
- A few drops of green food coloring (optional, for a vibrant mint color)
With either of these you would basically follow the same steps except in the 2nd you have to melt chocolate in microwave, allow to cool but not harden, and fold that in at the end.
Instructions
- In a mixing bowl, beat the softened butter on medium speed until it becomes smooth and creamy like whipped cream.
- Gradually add the powdered sugar, one cup at a time, and continue to beat until well combined.
- Pour in the milk and mint extract, and beat the mixture until it reaches your desired consistency. Adjust the amount to achieve your preferred level of mintiness.
- If you want a vibrant green color add a few drops of green food coloring and mix until evenly distributed.
Your minty frosting is now ready to be used to adorn your Peppermint Cake or other favorite desserts. Jump to recipe and get experimenting too. 😉
with chocolate
You could incorporate a small amount. of cocoa powder or chocolate chips for a rich and indulgent chocolate experience. Crushed candy canes can be added just like we do on our Peppermint Chocolate Cream Cold Foam for an extra layer of texture and flavor.
What can you make with a lot of candy canes?
Blend cream cheese into your frosting for a tangy twist on the classic minty flavor. If we have a long weekend we might be Melting Peppermint Candy into different shapes and add those to the top too for an added flare!
Combine mint extract with vanilla extract to create a smoother, milder flavor that complements a wide range of desserts. A subtle yet invigorating flavor, is a delightful addition to your baking needs with it’s light and fluffy texture.
How to save leftover frosting
Choose an airtight container that is clean and dry. Glass or plastic containers with tight-fitting lids work well for storing frosting. Use a spatula to scrape as much as possible from the mixing bowl. Transfer the leftover frosting into the airtight container. Use a spatula to help you get it all in there. Smooth the surface of the frosting inside the container to eliminate any air pockets. This helps prevent freezer burn and maintains the texture. Ensure that the container’s lid is tightly sealed to prevent air from entering and drying out the frosting.
Label the container with the type of frosting (e.g., buttercream, cream cheese) and the date you saved it. This will help you keep track of its freshness.
If you plan to use the frosting within a few days on Cake Mix Cookies with Cream Cheese, store it in the refrigerator. It will stay fresh for up to 5-7 days. When ready, remove it from the refrigerator or freezer and let it come to room temperature.
Peppermint Frosting
Equipment
- 1 Bowl microwave safe
- 1 Bowl large for mixing
- 1 mixer
Ingredients
- 3/4 c white chocolate chips
- 1/4 tsp coconut oil, if melting in microwave
- 2 packages cream cheese, 16 oz total, softened
- 1/2 c butter, room temperature
- 1 tsp vanilla
- 8 oz candy canes, crushed into small bits
Instructions
- Melt the white chocolate chips slowly (either on the stove over low heat using a double boiler technique or in the microwave). Allow to cool slightly.
- Double boiler – Fill the bottom part of your saucepan with an inch or two of water. Make sure the water level is low enough that it doesn't touch the bottom of the top bowl when it's placed on top. Set over medium-low heat. Allow the water to come to a gentle simmer. Once the water is simmering, place your heatproof bowl or the top snugly to trap the steam. Add the chopped chocolate to the bowl. Stir occasionally with a heatproof spatula or wooden spoon as it starts to melt and is smooth.
- In Microwave – Add chips and coconut oil into a microwave safe bowl. Heat in 30 second intervals stirring after each time until it is completely smooth.
- Then, in a bowl beat together softened cream cheese and butter for about a minute with a mixer until smooth. Add in the powdered sugar, vanilla and cooled (but not hardened) white chocolate and mix until thoroughly combined and thick.
- Crush candy canes or round peppermint candies as much as you'd like and fold in gently to incorporate. You can save some to sprinkle on the top or outside too. Spread on your cake and enjoy.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
