GMA: Peppermint Buttercream Frosting

An easy way to neatly crush peppermint candy : “The Cake Mix Doctor” says place it on a cutting board and cover it with a towel.

Pound the covered candy with a meat cleaver or a heavy rolling pin until the candy is finely crushed.

Ingredients for the Peppermint Buttercream Frosting:

8 tablespoons (1 stick) butter at room temperature

1/2 cup finely crushed peppermint candy (about 7 peppermint sticks)

3 cups confectioners’ sugar, sifted

2 to 3 tablespoons milk

1 to 2 tablespoons peppermint schnapps or 1/2 teaspoon peppermint extract

Directions for the Peppermint Buttercream Frosting:

1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the peppermint candy, confectioners’ sugar, 2 tablespoons milk and 1 tablespoon peppermint schnapps. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend up to 1 tablespoon milk or peppermint schnapps if the frosting seems to stiff.

2. Use to frost or fill the cake of your choice.

The Cake Mix Doctor, c. 2000

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