Easy Peppermint Buttercream

Published March 1, 2005.

Why this recipe works:

The quick-bread method of stirring together ingredients won out over the more conventional creaming method for our chocolate cupcake recipe, delivering a light texture with a tender, fine crumb. Moving on to tackle our desire for deep chocolate flavor in a chocolate cupcake recipe, we found… read more

The quick-bread method of stirring together ingredients won out over the more conventional creaming method for our chocolate cupcake recipe, delivering a light texture with a tender, fine crumb. Moving on to tackle our desire for deep chocolate flavor in a chocolate cupcake recipe, we found that a combination of cocoa powder and bittersweet chocolate worked best and that mixing the cocoa powder with the butter and chocolate as they melted (rather than adding the cocoa to the dry ingredients) made the chocolate flavor even stronger and richer.

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Makes 1 1/2 cups, enough for 12 cupcakes

Any of the buttercream frostings (see related recipes) can be made ahead and refrigerated; if refrigerated, however, they must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake.

Ingredients

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