Peppermint Buttercream Frosting

Why You’ll Love This Recipe

I enjoy this recipe because it’s incredibly simple—just a few basic ingredients whipped into a fluffy, creamy frosting. I like how the peppermint adds a refreshing twist, and I appreciate how well this frosting pipes, spreads, and holds its shape. It’s perfect for holiday baking or anytime I want a cool, minty finish on desserts.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I start by beating the room-temperature butter in a bowl with an electric mixer on low speed until it becomes smooth and creamy.

I gradually add the confectioners’ sugar and milk, continuing to beat until the mixture is fully combined and smooth.

I add the peppermint extract and a dash of food coloring, then increase the speed to high. I beat the frosting until it becomes light, fluffy, and perfectly spreadable.

Servings and Timing

This recipe yields about 3 cups of frosting and serves approximately 24 portions.
Prep Time: 5 minutes
Total Time: 5 minutes

Variations

I sometimes adjust the peppermint extract if I want a milder or stronger flavor. I also enjoy experimenting with colors—pale pink or mint green look especially festive. When I want a richer frosting, I add a splash more milk or an extra tablespoon of butter. For chocolate-mint frosting, I mix in a few tablespoons of cocoa powder.

Storage/Reheating

I store the frosting in an airtight container in the refrigerator for up to four days. When I’m ready to use it, I let it sit at room temperature until softened and then re-whip it briefly for the best texture. I avoid microwaving it because it can melt unevenly. I can also freeze it for up to two months and thaw it in the refrigerator overnight.

FAQs

Can I make this frosting ahead of time?

Yes, I make it a day or two in advance and re-whip it before using.

Why is my frosting too thick?

I add a splash of milk until it reaches the consistency I want.

Why is my frosting too thin?

I add more confectioners’ sugar, a few tablespoons at a time.

Can I use margarine instead of butter?

I prefer butter for the best flavor and texture, but margarine works in a pinch.

Can I color the frosting any shade?

Yes, I adjust the amount of food coloring for pastels or vibrant tones.

Can I use peppermint oil?

Yes, but I use it sparingly because it’s much stronger than extract.

Can I frost warm baked goods?

No, I always let them cool completely so the frosting doesn’t melt.

Will this frosting crust?

It forms a light crust over time, which I like for piping designs.

Can I use heavy cream instead of milk?

Yes, heavy cream makes the frosting even richer and creamier.

How much frosting does this make for cakes or cupcakes?

Three cups is usually enough for about 24 cupcakes or a two-layer 8-inch cake.

Conclusion

I find Peppermint Buttercream Frosting to be an easy and festive way to elevate any dessert with a cool, minty sweetness. Whether I’m decorating holiday treats or adding a fresh twist to everyday bakes, this frosting always delivers smooth, fluffy, flavorful results.