Saturday, February 12, 2011

Peppermint Frosting

This is a simple, rich buttercream frosting with peppermint extract added. I've noticed that peppermint extract loses some of its potency after a day, so make this the day you plan to eat it. It makes terrific frosting for Chocolate Cupcakes.

~Recipe from America's Test Kitchen Family Favorites Cookbook

  • 2 T. whole milk (or heavy cream)
  • 1/2 t. vanilla
  • 1 1/2 t. peppermint extract
  • pinch salt (if using unsalted butter)
  • 2 1/2 cups butter (salted or unsalted), softened/at room temperature
  • 2 1/2 cups powdered sugar
  • food coloring, if desired
  1. Combine milk and extracts; stir in salt to dissolve, if using.
  2. Beat butter on medium speed until light and fluffy (30-60 seconds).
  3. Beat in powdered sugar on medium-low speed until smooth and fluffy (2-4 minutes).
  4. Beat in liquids until completely mixed.
  5. Add food coloring, if desired. The frosting in the picture was tinted with about 4 drops red food coloring.
  6. Frost!
Makes about 3 cups--enough for 24 cupcakes (or 12, if you want to really slather it on... like those pictured), a sheet cake, or a 2-layer cake

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