Candy Cane Buttercream Frosting
Updated: Sep 25
With the Holidays right around the corner, it’s a good idea to have at least one holiday recipe… well… in your corner. (Haha hilarious right?!). Anyway, this candy cane buttercream frosting is always a show stopper, guaranteed to pair amazingly with almost anything you choose! Personally, I highly recommend trying this recipe with chocolate cake, brownies, or sugar cookies, but the choice is yours! Happy baking!!
2 crushed candy canes
1/2 cup (1 stick) softened butter
3 cups powdered sugar
1 tsp vanilla extract
1/2 tsp peppermint extract
1/4 cup milk or water
Red food coloring (optional)
In a large bow, cream the softened butter for 2 minutes. Add in your powdered sugar, milk/water, vanilla extract, and peppermint extract.
Starting off at a low speed, mix until just combined. Turn mixer up to high speed and mix for 2-3 minutes, this is to get the fluffiest icing possible!
fold in your crushed candy canes.
Use as desired, serve and enjoy!
Pro Tips and Recipe Notes:
Storage: store in an airtight container at room temperature or in the fridge for up to 7 days. Freeze for up to 7 months!
Make sure you don't use over 1 tsp of peppermint extract, otherwise it will completely overwhelm the flavor and taste like toothpaste! Yuck!
If your icing has too many air bubbles in it, leave it in the mixer for 2 minutes on the lowest speed possible. If your mixer goes too fast, spend 2-3 minutes stirring the icing with a spatula to release the extra air!
This icing is perfect for all cakes, cupcakes, and frosted desserts!
This icing can be used for both decorating and flavorful purposes!