Simply the BEST Peppermint Cream Cheese Buttercream frosting! Refreshing cool peppermint flavor in a light and fluffy cream cheese buttercream that pipes beautifully. This buttercream tastes like rich peppermint cheesecake and the texture is like mousse! Add crushed peppermint candies for a festive look and pleasant crunch or tint with food coloring. Perfect for Christmas holiday desserts. Everyone will love this recipe!
A Special Holiday Cream Cheese Buttercream:
Peppermint Cream Cheese Buttercream
Are you ready for Christmas yet, my friends? Have you decorated the house and been to some holiday parties yet? Or caught up with friends for some holiday cheer over cocktails? Started your Christmas baking? I hope so, we have!
Last weekend, The Big Lug was busy helping me deck the halls by stringing up the lights and things are looking nice and festive around here. The exterior lights are done and our tree lights are on. This weekend, the ornaments are going on and there will be plenty more baking going on in the kitchen.
Today, The Buttercream Series continues at Wicked Good Kitchen. I am happy to finally share my recipe for Peppermint Cream Cheese Buttercream. I am telling you, it is definitely the best ever.
This special peppermint buttercream is a variation of my recipe for Best Ever Cream Cheese Buttercream and very close to my recipe for Mint Cream Cheese Buttercream. In fact, I wanted to share this recipe with you last Christmas season but unfortunately I was away from blogging at the time.
There is a special recipe that calls for this buttercream and I hope to squeeze it in here on the blog before the holiday season ends. In the meantime, this buttercream would be the perfect frosting for our White Velvet Layer Cake or your favorite chocolate layer cake. Soon, I will be sharing my extraordinary recipe for chocolate cake. I am telling you, it’s the world’s best!
If you are in need of a special peppermint buttercream to frost or fill cookies this holiday season, this one will fit the bill and then some. It is rich and creamy and everything you would expect it to be without overwhelming or overpowering the flavor of your sugar cookies, chocolate cookies or red velvet cookies and will only complement them.
For this buttercream, unlike my Mint Cream Cheese Buttercream, I call for all-natural, pure peppermint oil in lieu of a winter mint or spearmint type extract and the reason is quite simple. The reason is because pure peppermint oil packs a serious punch and offers the absolute best in flavor. One of the very finest of peppermint oils that I have found is by LorAnn Oils. It works phenomenally well in this recipe and all you need is ¼ teaspoon. That leaves plenty more in the bottle for flavoring more baked treats and buttercreams during the holiday season!
My friends, you are going to love this Peppermint Cream Cheese Buttercream with its pleasing silky-rich yet light and fluffy mousse-like texture and flavor profile that tastes like luscious peppermint cheesecake or ice cream!
Seriously, I could not stop tasting it straight from the spoon. For my version, I used my favorite corn-free (cornstarch free) powdered sugar, 365 Everyday Value brand Organic Powdered Sugar by Whole Foods Market shown below. It is made from organic pure cane sugar and tapioca starch to prevent clumping and is kosher. It tastes phenomenal!
Just keep in mind when using pure cane powdered sugars, your buttercream will look a little “antiqued” as this is due to a tiny bit of molasses remaining because this sugar isn’t overly refined.
Organic Powdered Sugar, 365 Everyday Value® brand by Whole Foods Market®.
For my friends that do not have a Whole Foods Market nearby, I highly recommend Wholesome Sweeteners for corn-free powdered sugar that can be found online in their store at Amazon.com.
LorAnn Oils Natural Peppermint Oil
As I have shared previously, this exceptional buttercream base is rich and buttery, melts on the tongue and is truly divine. Now, with the addition of pure peppermint oil, cream cheese buttercream becomes truly extraordinary. Mint lovers and cheesecake lovers, rejoice!
If you wish to tint your Peppermint Cream Cheese Buttercream, either pink or green for the holidays, I highly recommend the all-natural CHEFMASTER® brand which can be purchased at The Baker’s Kitchen online. Kosher certified powdered food coloring is also a very good option.
CHEFMASTER® Natural Gel Based Food Color – Pink
As I mentioned above, our Peppermint Cream Cheese Buttercream tastes like cheesecake and peppermint ice cream yet has the texture of the most sublime mousse. Because both vanilla and pure peppermint oil are used, the additional ½ cup of confectioners’ sugar proved to be ideal for a nice sweet balance.
What about consistency? As is, the recipe is ready for frosting and piping cookies, brownies, cakes, cupcakes and cheesecakes or even doughnuts and other baked sweet treats. However, you can lighten it up even further by whipping in a few tablespoons of heavy cream to create an even lighter mousse-like filling.
For a festive holiday look with a pleasant crunch, add crushed peppermint candies or candy canes, or Peppermint Crunch such as by King Arthur Flour®, like I did, shown below.
Peppermint Crunch by King Arthur Flour®.
For an incredible variation on this recipe, try Peppermint-Chocolate Chip Cream Cheese Buttercream by stirring in desired amount of finely chopped chocolate (bittersweet or semisweet) or mini semisweet chocolate chips. Holiday baked treats have never had it so good!
As stated previously, the secret to making an exceptional Cream Cheese Buttercream is to use equal amounts, by weight, of butter to cream cheese—that is, 8 ounces each. This, of course, translates to two (2) sticks of butter and one (1) brick of cream cheese. Most cream cheese frosting recipes call for far too much cream cheese (read: too much moisture and not enough fat) and the frosting just does not want to pipe well.
In addition, the frosting is so loosey-goosey that cake layers actually slide! No fun—especially if transporting layer cakes Essentially, you would have to add an incredible amount of confectioners’ sugar to stiffen it up in order to pipe nicely. For most of us, this translates to a frosting that is just too cloyingly sweet.
Just in case you missed it in previous posts, this is what I wrote:
“Just as with my carrot cake recipe, my Cream Cheese Buttercream recipe was inspired by the one found in my New Better Homes and Gardens Cookbook. It is quite the opposite of Mrs. Fields’ recipe that calls for two 8-ounce packages (16 ounces) of cream cheese and only one stick (½ cup or 4 ounces) of salted butter. The BHG recipe calls for one 8-ounce package of cream cheese to one stick of butter (again, at 4 ounces). However, I increased the amount of butter from the BHG recipe to create a true “Cream Cheese Buttercream” in a 1:1 ratio (8 ounces to 8 ounces) of cream cheese to butter with enough confectioners’ sugar to thicken the consistency to pipe beautifully. Sometimes, I even use one stick of salted butter with one stick of unsalted for a nice salty-sweet balance.”
What makes our Peppermint Cream Cheese Buttercream wicked good? This exceptional cream cheese buttercream literally melts on the tongue. It is buttery-rich, creamy with cool peppermint flavor, silky-smooth and light and fluffy like mousse. A slight tang from the cream cheese balances the sweetness of the pure peppermint oil and sugar so as not to be overly sweet. This cream cheese buttercream tastes just like cheesecake and mint ice cream! Due to the adequate amount of fat from the butter, this special buttercream pipes beautifully.
Our Peppermint Cream Cheese Buttercream is versatile and pairs extremely well with white cakes, yellow cakes and chocolate cakes alike as well as cookies, brownies, cupcakes, cheesecakes and other sweet treats like baked doughnuts. Stir in some chopped chocolate or mini semisweet chocolate chips for Peppermint-Chocolate Chip Cream Cheese Buttercream to frost chocolate treats. Quite simply the ideal light and fluffy peppermint buttercream! Truly, wicked good.
For the Christmas holiday season, you really must treat yourself to a batch of Peppermint Cream Cheese Buttercream to frost your favorite holiday baked sweets. You and your loved ones will love it! I promise.
Below are Pinterest-friendly sized images to pin at Pinterest:
Simply the BEST Peppermint Cream Cheese Buttercream! Refreshing cool peppermint flavor in a light and fluffy cream cheese buttercream that pipes beautifully. This buttercream tastes like rich peppermint cheesecake and the texture is like mousse! Add crushed peppermint candies for a festive look and pleasant crunch or tint with food coloring. Perfect for Christmas holiday desserts. Everyone will love this recipe!
- 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
- 1 (8-ounce/226 grams) package cream cheese, such as Philadelphia®, chilled from the fridge
- 1½ teaspoons (7.5 ml) pure vanilla extract, such as Nielsen-Massey®
- ¼ teaspoon (1.25 ml) fine-quality pure peppermint oil, such as LorAnn Oils®
- 4½ cups (540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
- Crushed red and white peppermint candies or candy canes, optional
- Pink or green food coloring, kosher or natural, such as ChefMaster®, optional
- Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese and peppermint oil; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
- Gradually add 4½ cups confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.
- Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.
- Yield: Makes over 4½ cups; enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 18 to 24 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details..
If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.
If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.
To lighten up the texture of this buttercream even further, whip in a few tablespoons of heavy whipping cream to create an even lighter mousse-like cream cheese buttercream filling.
Cook Time above simply means Active Time for preparing buttercream.
Peppermint-Chocolate Chip Cream Cheese Buttercream: Stir in desired amount of finely chopped chocolate (bittersweet or semisweet) or mini semisweet chocolate chips.
Original Recipe Source: WickedGoodKitchen.com
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