Peppermint Cream Cheese Buttercream (best ever

• Condiments

  • 1/4 tsp Peppermint oil, fine quality pure

• Baking & Spices

  • 4 1/2 cups Confectioners' sugar
  • 1 1/2 tsp Nielsen-massey vanilla extract, pure such as

• Dairy

  • 1 (8-ounce/226 grams package cream cheese
  • 1 cup Butter, unsalted

• Desserts

  • 1 Peppermint candies or candy canes, red and white

• Other

  • Pink or green food coloring, kosher or natural, such as ChefMaster®, optional

Found on wickedgoodkitchen.com

Description

Ingredients

• 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
• 1 (8-ounce/226 grams) package cream cheese, such as Philadelphia®, chilled from the fridge
• 1½ teaspoons (7.5 ml) pure vanilla extract, such as Nielsen-Massey®
• ¼ teaspoon (1.25 ml) fine-quality pure peppermint oil, such as LorAnn Oils®
• 4½ cups (540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
• Crushed red and white peppermint candies or candy canes, optional
• Pink or green food coloring, kosher or natural, such as ChefMaster®, optional

Directions

• Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese and peppermint oil; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
• Gradually add 4½ cups confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.
• Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.