So, it was Christmas, and I wanted to make a dark chocolate yule log with peppermint frosting. While the yule log didn’t quite work out, I did end up making a dark chocolate cake and frosting it with the recipe below…and it was delicious.
Peppermint buttercream could pair with vanilla, white, or peppermint cake or cupcakes, but my preference would certainly be dark chocolate cake or cupcakes, reminiscent of a York Peppermint Pattie.
The crushed-up peppermint candies are certainly optional; some peppermint buttercream recipes call for mixing crushed candies right into the frosting, rather than using them as a garnish, so you could do that if you prefer. Peppermint Patties might make a fun addition to this frosting if you cut them into wedges and placed them along the outside of your cake, or just on top of each cupcake.
This recipe yields enough for one 9 x 13 sheet cake.
- 8 tablespoons butter, softened
- 2 1/2 cups powdered sugar, sifted
- 2 teaspoons peppermint extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream
- red and white peppermint candies, crushed (optional)
Place butter in a mixing bowl and beat on medium speed for 1 minute using a paddle attachment. Add powdered sugar and beat on low speed until the sugar is fully incorporated; this will take several minutes. I cover my mixer with a kitchen towel to prevent a powdered sugar storm.
Scrape the sides of the bowl and add peppermint extract, vanilla extract, and 1 tablespoon heavy cream. Beat until well combined, scraping sides of the bowl frequently; beat in additional tablespoon of heavy cream and continue beating for 1-2 minutes for a smooth, even consistency.
Frost the cake and sprinkle the edges with crushed peppermint candies if desired.