How to make delicious, smooth peppermint buttercream. Perfect for adding a festive twist to your cupcakes, layer cakes or macarons.
Servings 12 servings
- 250 g unsalted butter soft at room temperature
- 500 g icing sugar
- ½ tsp peppermint extract
- Approx. 1 tbsp milk I use skimmed but any is fine
- A little green food colouring optional
Cut the butter (250g) into cubes (about 1″) and beat in an electic mixer on a low speed until soft.
Add the icing sugar (500g) and beat until fully combined – I prefer to add the sugar a couple of spoonfuls at a time as this minimises the amount of sugar that flies out all over the kitchen! You’ll find that at first it’ll start to look lumpy but keep persevering and it’ll smooth out.
Add the peppermint extract (½ tsp) and mix until fully combined.
Is you buttercream soft enough to pipe? If not add ½ tsp milk and mix until fully combined. Check the consistency and repeat until it is just perfect.
Add a little green food colouring (if you’d like to) and mix everything together until it’s fully combined. Remember you can always add more but you can’t take it away so add a little at a time.
Once you’ve got the icing to the right consistency – have fun piping, spreading, or just licking if off the spoon!
Take a look at my mix-and-match cupcake index to find a range of delicious cupcake sponges to pipe this buttercream onto, as well as all my other buttercream recipes.
⚖️ For best results, I recommend using the metric measurements rather than US cups as measurement will be more accurate. For more information about the US cups conversions please take a look at my interactive grams to cups calculator.
Calories: 277kcal | Carbohydrates: 36g | Protein: 0.1g | Fat: 14.7g | Saturated Fat: 9.3g | Sugar: 35.9g