Peppermint Frosting Whipped for Cakes

Peppermint Frosting Whipped for Cakes keeps the shopping list focused on g unsalted butter Softened, g confectioner's sugar 1 lb box, and pure peppermint extract more to taste. It serves 24 servings.

Count on 5 minutes of prep, 0 minutes of cooking, about 5 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 226 g unsalted butter Softened
• 454 g confectioner's sugar 1 lb box
• ½ teaspoon pure peppermint extract more to taste
• 65 g heavy cream more as needed

How the cooking goes

1. In the bowl of a electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until the texture looks smooth and slightly lightened.
2. Reduce the mixer speed to low then add the powdered sugar ½ cup at a time, allowing it to mix in completely before adding the next batch.
3. Once all the sugar has been incorporated, add the peppermint extract and mix on medium speed until the texture looks smooth.
4. Switch to the whisk attachment. Add heavy cream then whisk on high until light, fluffy, and white.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Frosting, open Italian Meringue Buttercream for a Smooth Finish and Ermine Frosting Whipped for Cakes.