Ingredients

1/2 cup solid vegetable shortening
1/2 cup butter, softened
4 cups powdered sugar (confectioners' sugar)
2 tablespoons milk
1/2 teaspoon peppermint extract
1/4 teaspoon salt
1/4 teaspoon vanilla extract
Food coloring (optional)

Tools
Large bowl
Electric mixer

Instructions

Click to mark complete

- In a large bowl, beat the shortening and butter with an electric mixer on a medium speed 2-3 minutes or until well combined.
- Gradually add the powdered sugar, one cup at a time, beating well between each addition, until the frosting appears smooth. When all the sugar has been mixed in, the frosting will appear dry.
- Add the milk, peppermint extract, salt, and vanilla. Beat at medium speed 3-4 minutes or until light and fluffy.

Notes

Make sure to use room temperature butter: Room temperature butter is crucial to creating perfect buttercream every time. To test if your butter is ready, press your finger into the butter. If your finger makes an indent but doesn't slide around, you're good to go. If your finger comes out greasy or goes through the butter too easily, your butter is likely too soft. Read more about how to soften butter effectively here.

Frosting needed for cupcakes:

If you're frosting cupcakes with a spatula, this recipe should be able to frost 36 cupcakes (1 cup per 12 cupcakes)
If you're piping swirls onto cupcakes, this recipe should be able to frost 18 cupcakes (1 cup per 6 cupcakes)

Top with crushed peppermint or candy canes: Top your baked goods with candy canes or crushed peppermint candies for a festive holiday touch

To Color: Use Icing Colors or food coloring to tint frosting to any color without disturbing the consistency of the frosting.

To Store: Leftover frosting can be stored in an airtight container in the refrigerator for up to two weeks. Frosting can also be frozen for up to three months. Bring frosting back to room temperature and re-whip using a paddle attachment until it's the correct consistency before reusing.

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