Peppermint Buttercream Recipes

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PEPPERMINT BUTTERCREAM FROSTING



Peppermint Buttercream Frosting image

An easy, mint-flavored frosting. You can substitute 4 to 6 tablespoons creme de menthe syrup for the peppermint extract and milk, if desired.

Provided by GlacierFreeze

Categories     Desserts     Frostings and Icings     Buttercream

Time 5m

Yield 24

Number Of Ingredients 5

½ cup butter, at room temperature
3 ½ cups confectioners' sugar
3 tablespoons milk
½ teaspoon peppermint extract
1 dash green or red food coloring

Steps:

  • Beat butter in a bowl with an electric mixer on low speed until smooth and creamy; gradually add confectioners' sugar and milk and beat until smooth. Add peppermint extract and food coloring and beat on high speed until fluffy.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 18.3 g, Cholesterol 10.3 mg, Fat 3.9 g, Protein 0.1 g, SaturatedFat 2.5 g, Sodium 28.2 mg, Sugar 18 g

SWISS MERINGUE BUTTERCREAM FOR CHOCOLATE-PEPPERMINT CAKE



Swiss Meringue Buttercream for Chocolate-Peppermint Cake image

Use this sweet buttercream recipe, adapted from "Martha Stewart's Baking Handbook," in our Chocolate-Peppermint Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes 12 cups

Number Of Ingredients 4

12 large egg whites
3 3/4 cups sugar
4 1/2 cups (9 sticks) unsalted butter, room temperature, cut into tablespoons
1 tablespoon pure vanilla extract

Steps:

  • In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).
  • Attach bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 15 minutes.
  • Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

PEPPERMINT BUTTERCREAM ICING



Peppermint Buttercream Icing image

Created to fill a chocolate roll that I covered in dark Lindt chocolate. This is fluffy, yet rich, and delightfully minty

Provided by KEA-CA

Categories     Dessert

Time 10m

Yield 1 chocolate roll

Number Of Ingredients 5

1 cup butter, softened
5 cups icing sugar
2 1/2 teaspoons peppermint extract (to taste)
2 -3 tablespoons cream, 10%
2 egg whites

Steps:

  • whip butter.
  • blend in icing sugar and 2 tablespoons of half and half.
  • add egg whites and BEAT! until fluffy.
  • mix in peppermint extract.
  • Be sure to taste!

PEPPERMINT BUTTERCREAM



Peppermint Buttercream image

Use this bright green buttercream to make our Football Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Time 25m

Yield Makes about 3 1/4 cups

Number Of Ingredients 6

4 large egg whites
1 cup sugar
3 sticks unsalted butter, softened
1/2 teaspoon peppermint extract
Pinch coarse salt
3 to 4 drops green food coloring (optional)

Steps:

  • Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pot of simmering water. Whisking constantly, cook until sugar dissolves and mixture is warm to the touch (about 160 degrees). Attach bowl to a mixer fitted with the whisk attachment. Starting on low and gradually increasing speed to high, beat egg whites until stiff and glossy and the bottom of the bowl is cool, about 10 minutes. Reduce speed to medium-low, and add butter, a few tablespoons at a time, until incorporated. Switch to paddle attachment, and add peppermint extract, salt and, if using, food coloring. Beat until air bubbles are gone and mixture is smooth. Store in an airtight container and refrigerate up to 3 days. Bring to room temperature and re-whip with paddle attachment before using.

CHOCOLATE CAKE WITH PEPPERMINT FROSTING



Chocolate Cake With Peppermint Frosting image

Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy peppermint buttercream frosting makes it a festive treat. A bit of optional red food coloring gives the frosting those classic peppermint candy stripes, and you can dress the cake up even more with sprinkles and shaved chocolate for a special occasion. The oil in the cake makes it extra moist, and it keeps well on the counter for a few days - if it lasts that long.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 1h

Yield One 8-by-8-inch square or 9-inch round cake

Number Of Ingredients 20

1/2 cup/105 grams grapeseed or other neutral oil, plus more for pan
1 1/4 cups/250 grams granulated sugar
2 large eggs
1 (8-ounce/227-gram) container sour cream
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon kosher salt (Diamond Crystal)
3/4 cup/68 grams Dutch process cocoa powder, sifted if lumpy
1 cup/128 grams all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon instant espresso powder
1/4 cup/55 grams hot water
1/2 cup/113 grams unsalted butter, softened
2 cups/200 grams sifted confectioners' sugar
2 teaspoons heavy cream or milk, plus more if needed
1 teaspoon vanilla extract
3/4 teaspoon peppermint extract, plus more if desired
Pinch kosher salt (Diamond Crystal)
Red gel food coloring (optional)
Shaved chocolate and sprinkles, for decorating (optional)

Steps:

  • Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
  • In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
  • Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
  • Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
  • While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
  • Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.

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