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Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Makes about 3 1/4 cups
Ingredients
Ingredient Checklist
4 large egg whites
1 cup sugar
3 sticks unsalted butter, softened
1/2 teaspoon peppermint extract
Pinch coarse salt
3 to 4 drops green food coloring (optional)
Gallery
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Makes about 3 1/4 cups
Gallery
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Makes about 3 1/4 cups
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Makes about 3 1/4 cups
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Yield: Makes about 3 1/4 cups
Makes about 3 1/4 cups
Ingredients
Ingredients
- 4 large egg whites
- 1 cup sugar
- 3 sticks unsalted butter, softened
- 1/2 teaspoon peppermint extract
- Pinch coarse salt
- 3 to 4 drops green food coloring (optional)
Directions
Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pot of simmering water. Whisking constantly, cook until sugar dissolves and mixture is warm to the touch (about 160 degrees). Attach bowl to a mixer fitted with the whisk attachment. Starting on low and gradually increasing speed to high, beat egg whites until stiff and glossy and the bottom of the bowl is cool, about 10 minutes. Reduce speed to medium-low, and add butter, a few tablespoons at a time, until incorporated. Switch to paddle attachment, and add peppermint extract, salt and, if using, food coloring. Beat until air bubbles are gone and mixture is smooth. Store in an airtight container and refrigerate up to 3 days. Bring to room temperature and re-whip with paddle attachment before using.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Peppermint Buttercream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peppermint Buttercream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
