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Peppermint Cream Frosting
1 cup (2 sticks) butter, soft
6 to 8 cups confectioners’ sugar, sifted twice
1/2 cup heavy cream
2 tsp pure peppermint extract
1 tsp vanilla extract
Cream butter in a large mixing bowl, add 4 cups of the sugar and then the cream, peppermint, vanilla.
On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes.)
You may not need all of the sugar.
Chill for about 15 minutes in the refrigerator before using.
Peppermint Ice Cream Cupcakes (recipe here)
with Peppermint cream icing
Fondant pigs sculpted by me.
More fondant cake and cupcake toppers can be found by clicking here