PEPPERMINT BUTTERCREAM FROSTING (for my Triple Chocolate Bundt Cake!)
INGREDIENTS
12
servings
1 cup salted butter, softened
1/2 tsp vanilla extract
1 1/2 tsp peppermint extract
1/4–1/2 cup heavy cream
6–7 cups powdered sugar
INSTRUCTIONS
- 1
Beat softened butter until smooth and creamy.
- 2
Add vanilla + peppermint extracts and beat again.
- 3
Add powdered sugar and mix on low until fully incorporated.
- 4
Slowly stream in heavy cream with the mixer on low, then turn to high and whip 3–5 minutes until fluffy.
Optional but delicious:
- 5
Top with crushed candy canes or peppermint bark for extra crunch and holiday sparkle. The frosting is amazing on its own, but toppings take it over the top.