Description
Rich and creamy peppermint frosting infused with crushed candy canes, perfect for topping chocolate cupcakes.
Ingredients
Room temperature sticks of butter (2)
Powdered sugar (4 cups)
Milk or heavy cream (2 tablespoons)
Vanilla extract (1 teaspoon)
Pinch of salt
Peppermint extract (1 teaspoon)
Crushed candy canes
Instructions
In a large bowl, beat the two room temperature sticks of butter until smooth and creamy.
Gradually add the four cups of powdered sugar, mixing well after each addition.
Stir in the two tablespoons of milk or heavy cream, one teaspoon of vanilla extract, and a pinch of salt until fully combined.
Add one teaspoon of peppermint extract, mixing thoroughly.
Finally, fold in the crushed candy canes to the desired amount.
Use immediately or store in an airtight container.
Notes
Use peppermint extract to keep it halal-friendly.
Adjust crushed candy canes for desired crunchiness and flavor.
Store in an airtight container for up to one week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing and folding
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 40
- Sodium: 50
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 35
- Fiber: 0
- Protein: 1
- Cholesterol: 30