Peppermint Cream Cheese Frosting
Ingredients
- 16 ounces cream cheese, softened to room temperature
- 8 ounces unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure peppermint extract – add additional extract, if needed, 1/4 teaspoon at a time
- dash flaky sea salt
- 1 tablespoon heavy cream or milk
- 7+ cups confectioner’s sugar, sifted
- 1 teaspoon freshly squeezed lemon juice
- crushed candy canes to garnish the frosting
Instructions
- In a large bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and cream cheese together on medium speed for several minutes until smooth and creamy.
- Add the vanilla extract, pure peppermint extract and salt.
- Beat well for several minutes until extracts are fully blended.
- Lower the mixer speed to low, and gradually the sifted confectioner’s sugar, in stages, to the butter mixture. Add in the cream. Stop mixer and scrape down the bowl occasionally.
- Add lemon juice, increase speed to medium and beat until soft and fluffy.
- Add additional peppermint extract, 1/4 teaspoon at a time, if needed.
- Add additional confectioner’s sugar if needed for desired fluffy consistency.
- Once icing is applied to cakes or pastry, dust with crushed peppermint candy for an unexpected creamy mint bite.
Peppermint Extract is STRONG!
Peppermint extract is VERY strong, and adding to much will result in a medicinal flavor. Add 1/4 teaspoon at at time, checking the flavor after adding, until optimum flavor achieved. Use only PURE peppermint extract.