PEPPERMINT BUTTERCREAM ICING
Created to fill a chocolate roll that I covered in dark Lindt chocolate. This is fluffy, yet rich, and delightfully minty
Provided by KEA-CA
Categories Dessert
Time 10m
Yield 1 chocolate roll
Number Of Ingredients 5
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!
PEPPERMINT BUTTERCREAM FROSTING
An easy, mint-flavored frosting. You can substitute 4 to 6 tablespoons creme de menthe syrup for the peppermint extract and milk, if desired.
Provided by GlacierFreeze
Categories Desserts Frostings and Icings Buttercream
Time 5m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 18.3 g, Cholesterol 10.3 mg, Fat 3.9 g, Protein 0.1 g, SaturatedFat 2.5 g, Sodium 28.2 mg, Sugar 18 g
PEPPERMINT BUTTERCREAM
Use this bright green buttercream to make our Football Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 25m
Yield Makes about 3 1/4 cups
Number Of Ingredients 6
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.
PEPPERMINT MERINGUE CAKE WITH CHOCOLATE BUTTERCREAM
This is the cover recipe from Bon Appetit Magazine December 2009 issue. It's a lot of work, but well worth it for a unique cake that you won't see or taste anywhere else. I estimated the time at eight hours and have no idea if this is accurate. But suffice it to say, take a day off of work for this if you want it done in one day. This recipe also has make ahead instructions.
Provided by Mrsspeevs
Categories Dessert
Time 12h
Yield 10-12 serving(s)
Number Of Ingredients 26
Steps:
- Meringue Layers:.
- Position rack in center in center of oven and preheat to 175°F Using pencil trace two 12X4 inch rectangles on sheet of parchment paper; turn parchment paper over and place on large rimmed baking sheet. Trace one 12X4 inch rectangle on second sheet of parchment paper and turn that paper over onto another rimmed baking sheet.
- Sift powdered sugar, superfine sugar, and salt into bowl.
- Combine egg whites and cream of tartar in mixer bowl with wire whisk and beat on medium-low until frothy. Increase to medium-high and beat until soft peaks form.
- Gradually add sugar mixture and beat until stiff and glossy peaks form (about 3 minutes).
- Beat in vanilla and peppermint extracts.
- Divide meringue equally among prepared paper rectangles (about 1 1/3 cups each) and spread evenly within traced lines.
- Bake meringues until dry and crisp, but not browned, about 3 hours.
- Turn off oven and let meringues cool completely in oven, then carefully remove meringues from paper.
- This step can be done up to one week in advance - store meringues in a single layer in an airtight container at room temperature.
- Peppermint Syrup:.
- Combine 1/2 cup water and sugar in small pot and stir over medium heat until sugar is dissolved and mixture comes to a boil.
- Remove from heat and stir in peppermint schnapps. Transfer to a bowl, cover, and chill.
- This step can be done up to 3 days in advance - keep chilled.
- Cake:.
- Position rack in center of oven and preheat to 350°F.
- Lightly butter bottom and sides of 13X9X1 inch baking sheet. Line bottom of sheet with parchment paper. Lightly dust sides with flour.
- Sift 1/2 cup flour, cocoa, baking powder, and salt into medium bowl.
- In another bowl, using mixer, beat eggs and egg yolks until pale and foamy, about 2 minutes.
- Add sugar and vanilla and beat until mixture in thick - about 3 minutes.
- Sift flour mixture into egg mixture and gently fold in rubber spatula just until incorporated.
- Transfer batter to baking sheet and spread evenly to edges.
- Bake until tops springs back when touched - about 15 minutes.
- Transfer baking sheet to rack and cool cake for 20 minutes. Run small knife around sides of cake to loosen.
- Invert cake onto parchment lined work surface and gently peel off parchment paper. Cool completely
- Use a serrated knife to cut the cake lengthwise. Then trip each half to 12X4 inch rectangles.
- Buttercream:.
- Simmer cream, butter and corn syrup in medium saucepan. Remove from heat.
- Add chocolate and whisk until smooth.
- Whisk in vanilla and salt.
- Let stand at room temperature fro 1 - 1 1/2 hours.
- This can be made up to 4 hours ahead. Let stand at room temperature.
- Assembly:.
- Transfer 1/2 cup buttercream to pastry bag with star tip and reserve.
- Brush crumbs from meringue and cake layers.
- Place several small dabs of buttercream on a 15 inch long rectangular serving platter. Place one meringue layer, top side up onto the cream.
- Spread 2/3 cup cream onto meringue and top with one cake layer top side down.
- Brush cake layer with 1/3 cup peppermint syrup (it will be very wet) and spread 2/3 cup cream over it and then top with another meringue layer top side up.
- Spread 2/3 cup cream over that and cover with second cake layer top side down.
- Brush with 1/3 cup peppermint syrup and spread with 2/3 cup cream and top with third meringue layer top side up.
- Spread thin layer of cream over top and sides of cake and chill for 15 minutes.
- Spread remaining cream over top and sides of cake. Pipe small rosettes of buttercream in two rows atop center of the cake.
- Stand 1-2 mint wafer triangles in each rosette Chill cake for 6 hours.
- This can be made 2 days ahead Cover loosely and chill. Let cake stand at room temperature 1 1/2 hours before serving.
- Garnish top of cake with fresh raspberries and mint and serve.
Nutrition Facts : Calories 509.7, Fat 36.1, SaturatedFat 22.1, Cholesterol 190.1, Sodium 120.2, Carbohydrate 44.6, Fiber 0.9, Sugar 33.8, Protein 5
PEPPERMINT BUTTERCREAM BARS
I came across this recipe after the Christmas holiday, which would have been perfect for my goodie trays. BUT...who says you have to only have peppermint at the holidays? Not me! They are rich and creamy and so sinful, you might want to eat them in secret...so you don't have to share.
Provided by Redneck Epicurean
Categories Bar Cookie
Time 1h35m
Yield 48 bars
Number Of Ingredients 14
Steps:
- Heat oven to 350ºF.
- In small mixer bowl combine sugar, 3/4 cup butter and 1 tablespoon cream.
- Beat at medium speed, scraping bowl often, until light and fluffy (1 minute).
- By hand, stir in all remaining crust ingredients except chocolate chips.
- Press on bottom of 13x9-inch baking pan.
- Bake for 15 to 20 minutes or until edges are lightly browned.
- Sprinkle with chocolate chips.
- Let stand 2 minutes; spread over crust.
- Cool 20 minutes.
- Meanwhile, in large mixer bowl combine powdered sugar, 1/4 cup butter, cream cheese, salt and peppermint extract flavoring.
- Beat at medium speed, gradually adding enough whipping cream to reach desired consistency and scraping bowl often, until smooth (1 to 2 minutes).
- Spread over cooled chocolate layer.
- Refrigerate until firm (at least 1 hour) cut into bars.
- Store refrigerated.
Nutrition Facts : Calories 135.7, Fat 6.9, SaturatedFat 3.9, Cholesterol 14.3, Sodium 61.7, Carbohydrate 18.6, Fiber 0.4, Sugar 14.9, Protein 0.9
VEGAN CHOCOLATE PEPPERMINT BUTTERCREAM FROSTING
I made this with my chocolate peppermint cupcakes. This recipe is from Vegan Cupcakes Take Over the World and is delicious
Provided by cakeinmyface
Categories Dessert
Time 10m
Yield 18 cupcakes
Number Of Ingredients 8
Steps:
- Cream together margarine and shortening until well combined. Add cocoa powder and mix well.
- Add the icing sugar about half a cup at a time and beat well each time adding a little splash of soy milk when all ingredients have been mixed . Beat in the essences for about 3 minutes with a hand held mixer until light and fluffy. Cover with cling film and refrigerate until needed. Pipe or spread onto cupcakes and decorate with sprinkles.
Nutrition Facts : Calories 120, Fat 5.8, SaturatedFat 1.3, Sodium 36.1, Carbohydrate 18.1, Fiber 0.8, Sugar 16.4, Protein 0.6
PEPPERMINT BUTTERCREAM FROSTING
From "The Cake Mix Doctor". She suggests an easy way to neatly crush peppermint candy is first to place it on a cutting board and cover it with a towel the pound away.
Provided by gailanng
Categories Dessert
Time 10m
Yield 2 cups approx.
Number Of Ingredients 5
Steps:
- Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the peppermint candy, confectioners' sugar, 2 tablespoons milk and 1 tablespoon peppermint schnapps. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend in up to 1 tablespoon milk or peppermint schnapps if the frosting seems too stiff.
Nutrition Facts : Calories 1117.2, Fat 46.6, SaturatedFat 29.5, Cholesterol 124.2, Sodium 416.6, Carbohydrate 180.3, Sugar 176.1, Protein 1
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PEPPERMINT BUTTERCREAM - CHARLOTTE'S LIVELY KITCHEN
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5/5 (1)Total Time 5 minsServings 12Calories 277 per serving
- Cut the butter (250g) into cubes (about 1″) and beat in an electic mixer on a low speed until soft.
- Add the icing sugar (500g) and beat until fully combined – I prefer to add the sugar a couple of spoonfuls at a time as this minimises the amount of sugar that flies out all over the kitchen! You’ll find that at first it’ll start to look lumpy but keep persevering and it’ll smooth out.
- Is you buttercream soft enough to pipe? If not add ½ tsp milk and mix until fully combined. Check the consistency and repeat until it is just perfect.
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