Peppermint Cream Cheese Buttercream {best ever}

Simply the BEST Peppermint Cream Cheese Buttercream frosting! Refreshing cool peppermint flavor in a light and fluffy cream cheese buttercream that pipes beautifully. This buttercream tastes like rich peppermint cheesecake and the texture is like mousse! Add crushed peppermint candies for a festive look and pleasant crunch or tint with food coloring. Perfect for Christmas holiday desserts. Everyone will love this recipe!

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

1. 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.
2. 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.
3. Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.
4. ..................................

For full instructions please see : wickedgoodkitchen.com

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