Prep 10 mins
Cook 0 mins
Created to fill a chocolate roll that I covered in dark Lindt chocolate. This is fluffy, yet rich, and delightfully minty
- 236.59 ml butter, softened
- 1182.95 ml icing sugar
- 12.32 ml peppermint extract (to taste)
- 29.58-44.37 ml cream, 10%
- 2 egg whites
- whip butter.
- blend in icing sugar and 2 tablespoons of half and half.
- add egg whites and BEAT! until fluffy.
- mix in peppermint extract.
- Be sure to taste!
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.
Absolutely delicious icing! I will use this base as my go to buttercream icing recipe from here on, and just adored the addition of peppermint! I added 1/4 cup of crushed candy canes to the mixture as well, and then sprinkled the rest over top of my cake. The cake was a chocolate cake mix made with 1 cup yogurt and 1 cup water and it was a perfect flavor for this icing! Made for my daughter's 14th birthday and Thanksgiving gathering!