I have to admit I'm usually not a big fan of peppermint. I'm thinking old church ladies had something to do with it. Insisting children eat peppermint candies from the bottom of your tissue filled pocket is never a good thing.
Buuttt I was slightly infatuated with this peppermint cream cheese frosting. Then again I'm infatuated with anything cream cheese. The icing only carried a slight hint of peppermint so it quickly earned itself an A+ in my book.
This recipe is easy & makes for a pretty presentation with its light pink color.
Definately a new fave of mine!
8 ounces (2 sticks) of unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar
3/4 teaspoon pure vanilla extract
1 teaspoon peppermint extract
Red food dye
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Then add the sugar, one cup at a time, and then add the vanilla & peppermint extract; mix until smooth. Mix in a few drops of red food dye. You may refrigerate your frosting for up 2-3 days. Allow to set at room temp prior to applying to your baked sweets.
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar
3/4 teaspoon pure vanilla extract
1 teaspoon peppermint extract
Red food dye
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Then add the sugar, one cup at a time, and then add the vanilla & peppermint extract; mix until smooth. Mix in a few drops of red food dye. You may refrigerate your frosting for up 2-3 days. Allow to set at room temp prior to applying to your baked sweets.
Adapted from Martha Stewart's Cupcakes.
Download free Ho, Ho, Ho cupcake flags here.
What baked goodies are you making for Christmas?
Linking here:
http://www.skiptomylou.org/
http://dittledattle.blogspot.com/
http://jaimelyn11.blogspot.com/
