Peppermint Buttercream Frosting for Cookies & Cakes

Dolce Flav

Rated 5.0 stars by 1 users

Author:

Dolce Flav

Servings

12

Prep Time

10 minutes

Cook Time

0 minutes

This peppermint buttercream frosting is light, fluffy, and perfectly minty—made with softened butter, powdered sugar, cream, and a touch of peppermint flavoring for that cool, refreshing holiday taste. The ingredients are whipped together until smooth and airy, creating a pipeable frosting ideal for sugar cookies, chocolate cupcakes, brownies, and festive Christmas cakes. This easy peppermint frosting comes together in minutes and adds the perfect winter-inspired flavor to any dessert.

Ingredients

1 cup (2 sticks) unsalted butter, softened
3½ cups powdered sugar, sifted
1–2 teaspoons peppermint flavoring/extract (adjust to taste)
2–3 tablespoons heavy cream or milk
½ teaspoon vanilla extract (optional for balance)
Pinch of salt (enhances flavor)
Optional: A drop of red gel food coloring for a pink peppermint look

Directions

Beat the Butter: In a large mixing bowl, beat the softened butter for 2–3 minutes until creamy and pale.
Add Powdered Sugar: Slowly add powdered sugar, ½ cup at a time, mixing on low speed at first, then medium until fully combined.
Add Peppermint Flavoring: Mix in the peppermint extract and vanilla extract, adjusting the mint strength to your preference.
Adjust Consistency: Add 2–3 tablespoons of heavy cream or milk until the frosting becomes smooth, fluffy, and spreadable.
Add Salt: Add a pinch of salt to balance sweetness and enhance the peppermint flavor.
Optional Coloring: Add a tiny drop of red gel food coloring and mix for a soft pastel pink peppermint shade.
Frost and Serve: Spread or pipe onto cookies, cupcakes, or cakes. Use immediately or chill for 10 minutes for a firmer piping texture.

Recipe Note

10 Frequently Asked Questions (FAQ)

Name: Peppermint Buttercream Frosting for Cookies & Cakes
Prep time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 3½ cups powdered sugar, sifted; 1–2 teaspoons peppermint flavoring/extract (adjust to taste); 2–3 tablespoons heavy cream or milk; ½ teaspoon vanilla extract (optional for balance); Pinch of salt (enhances flavor); Optional: A drop of red gel food coloring for a pink peppermint look

1. Can I use peppermint oil instead of extract?

Yes, but use much less—it’s stronger. Start with ¼ teaspoon.

2. Why is my frosting too thick?

Add a splash of milk or cream until it reaches your preferred consistency.

3. Why is my frosting too thin?

Add 2–4 tablespoons more powdered sugar until it firms up.

4. Can I color the frosting?

Yes, gel coloring works best to avoid thinning the buttercream.

5. Can I make this frosting ahead of time?

Absolutely. Store in the refrigerator up to 5 days or freeze up to 2 months.

6. How do I get the frosting soft again after chilling?

Let it sit at room temperature, then re-whip for 30 seconds.

7. Will this frosting hold up on cookies?

Yes—once set, it forms a soft crust that holds shape beautifully.

8. Can I make it dairy-free?

Use vegan butter and plant milk; texture will still be great.

9. Can I use this for piping cupcakes?

Yes! This buttercream pipes clean swirls, rosettes, and borders.

10. How much extract should I use for a strong peppermint flavor?

Use up to 2 teaspoons extract or ½ teaspoon peppermint oil for a bold flavor.