Peppermint Buttercream Frosting Recipes

Steps:

• whip butter.
• blend in icing sugar and 2 tablespoons of half and half.
• add egg whites and BEAT! until fluffy.
• mix in peppermint extract.
• Be sure to taste!

Steps:

• Beat butter in a bowl with an electric mixer on low speed until smooth and creamy; gradually add confectioners' sugar and milk and beat until smooth. Add peppermint extract and food coloring and beat on high speed until fluffy.

Steps:

• Preheat the oven to 350 degrees F. Spray four 8-inch square baking pans with nonstick baking spray.
• Add the granulated sugar and vanilla bean paste to a small bowl and whisk to combine.
• Add the cake flour, baking powder, baking soda and salt to the bowl of a stand mixer fitted with the paddle attachment. Stir on low to combine. Add the vanilla bean sugar to the bowl and stir until well combined. Add the butter and mix on medium-low speed until you have a fine crumb texture, about 3 minutes.
• Whisk together the eggs, sour cream and oil in a small mixing bowl until smooth. Add the egg mixture to the flour mixture and beat on medium speed until just combined. Be sure to scrape down the sides and bottom of the bowl as needed to make sure everything is incorporated. Slowly add the milk and mix on low until just combined. (The batter will be very liquid.) Remove a quarter of the batter (15 ounces or scant 2 cups) to one of the prepared baking pans and set aside. Remove another quarter of the batter to a mixing bowl. Add a couple drops of red gel food coloring to the mixing bowl and stir to combine until you have a deep red color. Scrape this batter into another prepared baking pan. Add about half the amount of red gel food coloring to the remaining batter in the mixing bowl and mix until you have a medium pink color. Divide this pink batter between the two remaining prepared cake pans. (There should be about 15 ounces in each.)
• Bake until a toothpick inserted in the center of a cake comes out clean and the cakes have not turned golden brown, 12 to 18 minutes. Let cool completely in the pans on a wire rack.
• Tint 1/2 cup of peppermint buttercream frosting with red gel food coloring to get a deep red color, and set aside 1/2 cup of white. Tint the remaining frosting a light pink color. Place the red frosting in a piping bag fitted with a flat tip for wide stripes, and the white frosting in a piping bag fitted with a flat tip that has 4 to 5 holes in it, for parallel thin stripes.
• Trim each cake to about 7-inches square so any browned or uneven edges are removed. Cut each cake into at least six 1-inch strips. (If you didn't have to trim your cake much you might get more; this will just be bonus cake snacks for you.)
• Place four strips of cake side-by-side, alternating pink and white. Spread about 1/4 cup pink frosting atop these and spread in an even layer. Place one red stripe atop each pink one, and one pink stripe atop each white one. Spread another 1/4 cup pink frosting atop this layer. Repeat topping the red stripes with pink ones, and the pink strips with white ones. Add another 1/4 cup pink frosting and spread evenly. Repeat topping the pink stripes with red ones and the white stripes with pink ones. Spread 1/4 cup pink frosting in an even layer and place a final layer of pink strips atop the red ones and white strips atop the pink ones. Frost the entire outside of the cake with a thin even layer of pink frosting for a crumb coat. Refrigerate until set, about 30 minutes, then cover the outside with a thicker layer of pink frosting. Use a bench scraper to smooth out the sides and make the angles crisp.
• Beginning with the red buttercream and working crosswise on the cake, pipe three evenly-spaced straight lines up one side of the cake, across the top, and down the opposite side. Switch to the white buttercream and pipe two additional sets of lines, running in between (and parallel to) the red lines.
• Now working lengthwise on the cake, pipe two evenly spaced straight lines with the red buttercream up one side, across the top, and down the other side of the entire cake. Follow with one set of white lines in the center.
• Switch back to the red buttercream and pipe 2 stripes running horizontally around the sides of the cake. Switch back to the white and pipe a set of white stripes running between the red.
• Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the peppermint extract, then increase the speed to medium-high and beat until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature before using, then beat on medium-high speed until smooth.

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray.
• Prepare the cake mix according to the package's egg white method. Add the peppermint extract and mix to combine. Pour the cake batter into the prepared skillet. Bake until the cake is set and a toothpick inserted comes out clean, 35 to 45 minutes. Let the cake cool until the top of the cake is cool to the touch.
• Pulse the candy canes in a food processor until you get pea-sized candy, 5 to 6 times. Add 1/2 cup of the crushed candy canes to the Frosting and fold to combine. Frost the cake with the Peppermint Frosting, then sprinkle the remaining crushed candy over the entire cake. Serve slices with scoops of peppermint ice cream.
• In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the confectioners' sugar together with the butter until well combined. Add the heavy cream and continue to beat until extremely light and fluffy. Beat in the peppermint extract until combined.

Steps:

• Put 1 1/2 cups sugar, the corn syrup and 1/4 cup water in a small heavy saucepan; cook over medium heat, stirring often, until sugar has dissolved, about 4 minutes. Raise heat to high. Bring to a boil, without stirring; wash down sides of pan with a wet pastry brush to prevent crystals from forming. Boil until syrup registers 230 degrees on a candy thermometer, about 5 minutes.
• Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form, about 2 minutes. Gradually add remaining 1/4 cup sugar. Reduce speed to low. Carefully pour in hot syrup down side of bowl. Raise speed to medium-high. Mix until completely cool, thick, and shiny, 12 to 15 minutes. Mix in peppermint extract. Use immediately.

Steps:

• In small bowl, blend on high egg whites, cream of tartar, and salt until soft peaks form.
• Gradually beat in sugar until glossy.
• Gradually beat in corn syrup and vanilla.
• Add peppermint extract and blend well.
• Beat until stiff peaks form (about 6 minutes).
• Blend in green food colouring.

Steps:

• For cake:
• Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
• For dark chocolate ganache:
• Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.
• For white chocolate cream:
• Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Chill.
• Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD: Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
• Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.
• For peppermint frosting:
• Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
• Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill.

Steps:

• Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
• In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
• Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
• Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
• While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
• Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.

Steps:

• Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pot of simmering water. Whisking constantly, cook until sugar dissolves and mixture is warm to the touch (about 160 degrees). Attach bowl to a mixer fitted with the whisk attachment. Starting on low and gradually increasing speed to high, beat egg whites until stiff and glossy and the bottom of the bowl is cool, about 10 minutes. Reduce speed to medium-low, and add butter, a few tablespoons at a time, until incorporated. Switch to paddle attachment, and add peppermint extract, salt and, if using, food coloring. Beat until air bubbles are gone and mixture is smooth. Store in an airtight container and refrigerate up to 3 days. Bring to room temperature and re-whip with paddle attachment before using.

Steps:

• In a bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.