Mint Buttercream
This mint buttercream is light and fluffy and perfect for your cakes and cupcakes!
Servings: 12 cupcakes (about 2 cups)
Calories: 277kcal
Ingredients
- 1 1/4 cups (2 1/2 sticks, 283 grams) butter unsalted, softened
- 2.5 cups (313 grams) powdered sugar icing or confectioners sugar
- 2 Tbs. heavy cream
- 1 tsp. vanilla extract
- 1/2 teaspoon peppermint extract
- green food coloring optional
Instructions
- Cream the butter first until light and fluffy.
- Then add in the powdered sugar, with the mixer off 1/2 cup at a time. And the mix on low until combined.
- Then increase the speed for 2-3 minutes until light and fluffy.
- Add the vanilla extract, peppermint extract and heavy cream. Add in green food coloring until desired green shade is reached (optional).
- Mix for 8 minutes until light and fluffy.
- When ready to use, with a pastry bag and tip attached, pipe the frosting on each cupcake.
Notes
- Soften Your Butter - Make sure your butter is softened. You can soften your butter quickly 3 different ways. But just make sure that it's unsalted butter. Different brands of butter will use different amounts of salt in their salted butter so it's best to control the amount yourself.
- Add in your powdered sugar a little at a time. So you don't have a powdered sugar blizzard all over you and the rest of your kitchen.
- Store your buttercream properly. If not using right away, then store in an airtight container in the refrigerator for up to 7 days. Whip Again. If you store the buttercream in your fridge, then you will need to rewhip the frosting until fluffy again before you use it.
Nutrition
Calories: 277kcal | Carbohydrates: 25g | Protein: 1g | Fat: 20g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 170mg | Potassium: 9mg | Sugar: 25g | Vitamin A: 628IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg