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Peppermint Buttercream


  • 1 stick unsalted butter
  • 45 cups confectioners sugar
  • 1/4 cup whole milk
  • 1 tbsp vanilla extract
  • 1/4 cup ground peppermint candy canes


  1. Using chilled butter, place stick of butter in the bowl of a mixer with the paddle attachment. Beat for a few seconds, add milk, vanilla and confectioners sugar 1 cup at a time.
  2. keep adding more sugar until frosting reaches desired consistency.
  3. Once the frosting is done, add ground candy canes and blend well.
  4. Place in piping bag and frost cooled cupcakes.
  5. Top with additional crumbled candy canes.


Keep cupcakes refrigerated, they are good for about 4-5 days if refrigerated.