— -- 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