Recipe by KEA-CA
Created to fill a chocolate roll that I covered in dark Lindt chocolate. This is fluffy, yet rich, and delightfully minty
Top Review by Crystelle
I loved this icing! Like Cooks4_6 said, I will use this base as my go to buttercream icing recipe from here on out. I also added 1/4 cup of crushed candy canes for sprinkling the rest over the top of my chocolate cupcakes (Mom's Chocolate Cupcakes by kmdipaolo Recipe #105594).
The only change I made because I was short on butter was to substitute half the butter amount with Crisco (per the conversion instructions on the jar). Not my fave to use shortening in icing but with the peppermint flavoring not a substitution that anyone could taste as far as I could tell! I think it also was easier to pipe in fancy designs as I garnished each cupcake with a circular mint for the holiday party.
- 1 cup butter, softened
- 5 cups icing sugar
- 2 1⁄2 teaspoons peppermint extract (to taste)
- 2 -3 tablespoons cream, 10%
- 2 egg whites