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This no-fuss peppermint cream cheese frosting is a perfect holiday companion for chocolate cakes and cupcakes. The recipe yields enough to frost 6 to 8 cupcakes or an 8x8-inch snack cake, making it ideal for small-batch baking. And you only need 5 ingredients in total!
Peppermint Cream Cheese Frosting Ingredients
- Cream Cheese: Use full-fat cream cheese at cool room temperature (around 65°F/18°C). The block-style cream cheese works best - avoid using spreadable cream cheese from a tub. When properly softened, you should be able to press it gently with your finger and leave a slight indent.
- Unsalted Butter: Like the cream cheese, the butter should be at cool room temperature (65-67°F/18-19°C). This ensures proper emulsion and prevents a greasy frosting. The butter and cream cheese should be at the same temperature when mixing.
- Peppermint Extract: Pure peppermint extract gives the best flavor. Start with a small amount - it's potent, and you can always add more to taste. Avoid using mint extract, which can taste artificial.
- Powdered Sugar: Sift the powdered sugar to ensure a smooth, lump-free frosting. This ingredient provides structure and sweetness.
- Salt: A pinch of salt enhances all the flavors and balances the sweetness. Don't skip this ingredient.
Tip: Temperature is crucial when working with cream cheese frosting. If either the butter or cream cheese is too warm, you'll end up with a loose, runny frosting that won't hold its shape. If they're too cold, your frosting will be lumpy.
How to Properly Soften Ingredients
The secret to achieving perfectly smooth and fluffy peppermint cream cheese frosting lies in having both your cream cheese and butter at the right temperature. While letting them sit at room temperature for 1-2 hours is ideal, here are some quick methods if you're short on time:
For Cream Cheese:
- Warm Water Bath: Keep the cream cheese in its foil wrapper and seal it inside a plastic bag, removing all air. Submerge in warm (not hot) water for 10-15 minutes.
- Cube Method: Cut the cold cream cheese into 1-inch cubes and arrange them on a plate. Let sit for 25-30 minutes until softened.
For Butter:
- Cut Method: Slice cold butter into thin pats or small cubes. Spread on a plate and let sit for about 20 minutes.
- Microwave Method: Cut the butter stick into quarters lengthwise, then cut crosswise into cubes. Place on a microwave-safe plate and microwave in 5-second intervals, rotating the pieces between each interval, just until barely softened but not melted.
Remember: Both ingredients should feel cool to the touch but soft enough to leave a slight indent when pressed with your finger. If either ingredient becomes too warm, your frosting may end up greasy or loose.
Tip: Beating in a tiny amount of purple food coloring (I usually use the end of a toothpick to add it) can help offset the yellowish tint and make your cream cheese frosting more white. Be careful not to add too much!
Troubleshooting & FAQ
Use a regular full-fat cream cheese brick at room temperature. Do NOT use whipped or spreadable cream cheese, which is made for bagels. I’ve also found that some off-brand cream cheese bricks have a weird, almost watery texture, so go with a quality brand when possible, such as Philadelphia cream cheese (not sponsored!).
As I mentioned above, make sure you’re using regular bricks of cream cheese instead of the spreadable cream cheese that comes in a tub to avoid ending up with runny cream cheese frosting. Also, ensure your cream cheese and butter are at a cool room temperature and not overly warm.
If you want an even thicker frosting, you have two options! You can start by adding an additional 1-2 tablespoons (7-15 grams) of powdered sugar at a time until you reach your desired consistency. Just note that adding more sugar will result in a sweeter frosting. If you want a thicker frosting without making it sweeter, you can add cornstarch. I don't recommend adding more than a few tablespoons, though, so start with 1/2 tablespoon and only add more as needed.
Cover and store leftover frosting in an airtight container for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator, then beat the frosting for a minute or two so it’s creamy again.
Ways to Use Peppermint Cream Cheese Frosting
- swirled on top of chocolate peppermint cake or cupcakes
- piped on top of brownie cookies
- filled inside of peppermint cheese macarons
- on top of brownies
No-Fuss Peppermint Cream Cheese Frosting
Ingredients
- 113 g full-fat block cream cheese softened
- 28 g unsalted butter softened
- ½ teaspoon peppermint extract (NOT mint extract)
- 240 g powdered sugar
- ⅛ teaspoon fine sea salt
Instructions
- In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
- Add the peppermint extract, powdered sugar, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until thoroughly combined and creamy.
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