No-Fuss Peppermint Cream Cheese Frosting
This post teaches you how to make an easy peppermint cream cheese frosting. This luscious cream cheese frosting holds its shape when piped and tastes incredible on cakes, cookies, and brownies. It only requires 5 ingredients!
Servings: 1.5 cups
Calories: 839kcal
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.
Notes
Yield: This recipe yields approximately 1½ cups which is enough to frost 6-8 cupcakes (depending on the swirl size) or one 8x8-inch snack cake. If you need to frost 12-18 cupcakes or a two-layer 8 or 9-inch cake, double the recipe!
Storage: 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.
Nutrition
Calories: 839kcal | Carbohydrates: 166g | Protein: 12g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 728mg | Potassium: 219mg | Sugar: 161g | Vitamin A: 506IU | Calcium: 271mg | Iron: 0.2mg
