PEPPERMINT FROSTING
Use this recipe when making our Peppermint Yule Log.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield About 8 cups
Number Of Ingredients 4
Steps:
- Put 1 1/2 cups sugar, the corn syrup and 1/4 cup water in a small heavy saucepan; cook over medium heat, stirring often, until sugar has dissolved, about 4 minutes. Raise heat to high. Bring to a boil, without stirring; wash down sides of pan with a wet pastry brush to prevent crystals from forming. Boil until syrup registers 230 degrees on a candy thermometer, about 5 minutes.
- Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form, about 2 minutes. Gradually add remaining 1/4 cup sugar. Reduce speed to low. Carefully pour in hot syrup down side of bowl. Raise speed to medium-high. Mix until completely cool, thick, and shiny, 12 to 15 minutes. Mix in peppermint extract. Use immediately.
THE BEST PEPPERMINT BUTTERCREAM FROSTING
Sweet, creamy, buttery with just the right amount of peppermint flavoring - this The Best Peppermint Buttercream Frosting is just like a butter mint candy!
Provided by Two Sisters Crafting
Categories Frosting
Time 10m
Number Of Ingredients 8
Steps:
- Add powdered sugar to mixing bowl.
- Add softened sticks of butter
- Add 1 tbsp of milk.
- Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
- Add more milk, a little bit at a time until frosting is the proper consistency.
- Add Peppermint Extract
PEPPERMINT BUTTERCREAM FROSTING
An easy, mint-flavored frosting. You can substitute 4 to 6 tablespoons creme de menthe syrup for the peppermint extract and milk, if desired.
Provided by GlacierFreeze
Categories Desserts Frostings and Icings Buttercream
Time 5m
Yield 24
Number Of Ingredients 5
Steps:
- Beat butter in a bowl with an electric mixer on low speed until smooth and creamy; gradually add confectioners' sugar and milk and beat until smooth. Add peppermint extract and food coloring and beat on high speed until fluffy.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 18.3 g, Cholesterol 10.3 mg, Fat 3.9 g, Protein 0.1 g, SaturatedFat 2.5 g, Sodium 28.2 mg, Sugar 18 g
PEPPERMINT LAYER CAKE WITH CANDY CANE FROSTING
This white layer cake with gooey peppermint-flavored frosting and crushed candy canes is a project but so worth it. Try it for the holidays for an extra festive dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Position racks in the middle and lower thirds of the oven and preheat to 350 degrees F. Lightly butter three 8-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Sift the flour, baking powder and salt into a medium bowl. Combine the milk and the vanilla and peppermint extracts in a small bowl; set aside.
- Beat the butter in a large bowl with a mixer on medium speed until smooth, about 1 minute. Gradually beat in 1 cup sugar, then increase the mixer speed to high and continue beating until light and fluffy, about 5 minutes.
- Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour mixture, until just combined. Scrape down the side of the bowl, then increase the mixer speed to medium and beat until smooth, about 5 more minutes.
- In a separate large bowl (using clean beaters), beat the egg whites with a mixer on high speed until foamy. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, shiny peaks form, about 6 minutes. Using a rubber spatula, gently fold the whites into the batter in 3 additions until combined.
- Divide the batter evenly among the prepared pans. Bake, switching the position of the pans about halfway through, until a toothpick inserted into the center comes out clean, about 20 minutes. Let the cakes cool 10 minutes in the pans, then run a knife around the edges and invert onto racks to cool completely. Peel off the parchment. (The cakes can be made up to 1 day ahead; wrap in plastic and store at room temperature.)
- Make the frosting: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat. Combine the sugar, corn syrup, egg whites, 2 tablespoons water and the salt in a heatproof bowl and set over the saucepan (do not let the bowl touch the water). Whisk until the sugar dissolves and the mixture registers 165 degrees F on a candy thermometer, about 8 minutes. Remove the bowl from the pan and beat with a mixer on medium speed until soft peaks form, about 5 minutes. Increase the mixer speed to high and beat until fluffy and cool, about 4 more minutes. Add the vanilla and peppermint extracts and beat until combined, 1 more minute.
- Assemble the cake: Place 1 cake layer on a platter and spread 1 cup frosting on top; sprinkle with about 2 tablespoons crushed candy canes. Top with another cake layer, spread with 1 cup frosting and sprinkle with another 2 tablespoons crushed candy canes. Top with the final cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle more crushed candy canes on top.
DEVIL'S FOOD LAYER CAKE WITH PEPPERMINT FROSTING
This showstopping cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting. To give the final product pastry-shop flair, set a pile of chocolate curls in the center. Or lean chocolate shards against each other, teepee style I saw a photo, a mighty beautiful one, of this cake and it was like I was mesmerized! We will use it for the Christmas Dinner that we have for the resident's and all of their family members. Bon Apetit Magazine, Cover Photo, December 2008.Recipe by pastry chef, Claudia Fleming, co-owner of The North Fork Table & Inn in New York.
Provided by Manami
Categories < 4 Hours
Time 2h10m
Yield 1 4 LAYER CAKE
Number Of Ingredients 22
Steps:
- PREPARE CAKE:.
- Position rack in center of oven; preheat to 350°F
- Butter two 9-inch-diameter cake pans with 2-inch-high sides.
- Dust pans with flour; tap out excess.
- Whisk flour, baking powder, baking soda, salt and sugar in medium bowl to blend.
- Using electric mixer, beat sugar and butter in large bowl until well blended.
- Beat in eggs 1 at a time, beating well after each addition.
- Beat in yolk.
- Add cocoa and beat until well blended.
- Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition.
- Divide batter between prepared pans; smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes.
- Cool cakes in pans on racks 15 minutes; invert cakes onto racks and cool completely.
- *(Can be made 1 day ahead. Wrap in foil; store at room temperature.)
- PREPARE DARK CHOCOLATE GANACHE:.
- Bring cream and corn syrup to simmer in medium saucepan.
- Remove from heat; add chocolate and whisk until melted and smooth.
- Transfer to small bowl; chill until firm enough to spread, about 1 hour.
- **(Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.)
- PREPARE WHITE CHOCLATE CREAM:.
- Place white chocolate in large heatproof bowl.
- Bring 1 cup cream to simmer in saucepan.
- Pour hot cream over white chocolate.
- Let stand 1 minute; whisk until smooth; whisk in extract.
- Cover; chill until mixture thickens and is cold, at least 4 hours.
- ***(Can be made 1 day ahead. Chill).
- Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form.
- ****(Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.)
- ASSEMBLING THE CAKE:.
- Using long serrated knife, cut each cake horizontally in half.
- Place 1 cake layer on platter, cut side up.
- Spread 1/3 of dark chocolate ganache over cake.
- Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges.
- Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream.
- Repeat with third cake layer, cut side up, remaining ganache, and remaining cream.
- Cover with fourth cake layer, cut side down.
- Chill while preparing frosting.
- PREPARE PEPPERMINT FROSTING:.
- Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer.
- Whisk by hand to blend well.
- Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes.
- Whisk in peppermint extract.
- Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment.
- Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
- Using offset spatula and working quickly, spread frosting over top and sides of cake.
- Sprinkle chocolate curls over top and sides.
- ***** (DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill.).
- E N J O Y !
Nutrition Facts : Calories 12505.4, Fat 712.5, SaturatedFat 435.6, Cholesterol 2792.8, Sodium 5861.4, Carbohydrate 1500.5, Fiber 44.7, Sugar 1124.8, Protein 130.9
CHOCOLATE CAKE WITH PEPPERMINT FROSTING
Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy peppermint buttercream frosting makes it a festive treat. A bit of optional red food coloring gives the frosting those classic peppermint candy stripes, and you can dress the cake up even more with sprinkles and shaved chocolate for a special occasion. The oil in the cake makes it extra moist, and it keeps well on the counter for a few days - if it lasts that long.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h
Yield One 8-by-8-inch square or 9-inch round cake
Number Of Ingredients 20
Steps:
- Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
- In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
- Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
- Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
- While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
- Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.
DEVIL'S FOOD CAKE WITH PEPPERMINT FROSTING
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Provided by Claudia Fleming
Categories Cake Mixer Chocolate Dessert Bake Christmas Kid-Friendly Family Reunion Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 26
Steps:
- For cake:
- Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
- For dark chocolate ganache:
- Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.
- For white chocolate cream:
- Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Chill.
- Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD: Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
- Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.
- For peppermint frosting:
- Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
- Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill.
PEPPERMINT BUTTERCREAM
Use this bright green buttercream to make our Football Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 25m
Yield Makes about 3 1/4 cups
Number Of Ingredients 6
Steps:
- 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.
PEPPERMINT-CHOCOLATE FROSTING
Your baked goods need some frosting love-and that's exactly what our Peppermint Chocolate Frosting is for. Spread it on cakes, cookies, cupcakes and more.
Provided by My Food and Family
Categories Home
Time 20m
Yield 22 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring every 30 sec. Stir until completely melted. Cool 5 min.
- Add sugar, butter and vanilla. Gradually add milk, beating after each addition with mixer on low speed until blended.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 40 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 21 g, Protein 1 g
More about "peppermint frosting food"
PEPPERMINT FROSTING RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Servings 3
PEPPERMINT FROSTED SUGAR COOKIES - A SPICY PERSPECTIVE
From aspicyperspective.com
50 PEPPERMINT TREAT AND DESSERT RECIPES - FOOD NETWORK
From foodnetwork.com
PEPPERMINT SLICE RECIPE | BEST EVER | COOKING WITH NANA LING
From cookingwithnanaling.com
FROSTED PEPPERMINT SUGAR COOKIE BARS - COURTNEY'S SWEETS
From courtneyssweets.com
PEPPERMINT-CREAM FROSTING RECIPE | MYRECIPES
From myrecipes.com
PEPPERMINT BUTTERCREAM FROSTING - DELIGHTFUL ADVENTURES
From delightfuladventures.com
15 PEPPERMINT DESSERTS TO MAKE FOR THE HOLIDAYS
From thespruceeats.com
PEPPERMINT FROSTING RECIPE - FOOD NEWS
From foodnewsnews.com
PEPPERMINT FROSTING RECIPE - FOOD.COM
From food.com
CHOCOLATE PEPPERMINT FROSTING | TORANI
From torani.com
PEPPERMINT MERINGUE ICING | CANADIAN LIVING
From canadianliving.com
PEPPERMINT BUTTERCREAM - EASY FROSTING WITH 4 INGREDIENTS!
From thefirstyearblog.com
CHOCOLATE CUPCAKES WITH PEPPERMINT FROSTING - THE PIONEER WOMAN
From thepioneerwoman.com
WHIPPED PEPPERMINT FROSTING - THE MERCHANT BAKER
From themerchantbaker.com
PEPPERMINT BUTTERCREAM FROSTING RECIPE - ANY REASON VEGANS
From anyreasonvegans.com
PEPPERMINT BUTTERCREAM FROSTING - MHILANZ.COM
From mhilanz.com
PEPPERMINT FROSTING - PILLSBURY BAKING
From pillsburybaking.com
PEPPERMINT BUTTERCREAM FROSTING - 365 DAYS OF BAKING
From 365daysofbakingandmore.com
PEPPERMINT CAKE FROSTING - THERESCIPES.INFO
From therecipes.info
WHIPPED PEPPERMINT BUTTERCREAM FROSTING - I HEART EATING
From ihearteating.com
PEPPERMINT WHIPPED CREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
PEPPERMINT CUPCAKES WITH BUTTERCREAM FROSTING | LET'S EAT CAKE
From letseatcake.com
15 PEPPERMINT RECIPES TO PERK UP YOUR HOLIDAY DESSERT TABLE
From camillestyles.com
PEPPERMINT CANDY CANE CRUNCH BUTTERCREAM FROSTING
From picky-palate.com
PEPPERMINT PATTY CAKE FROM SCRATCH - THE DIP DIVA DISHES
From dipdiva.ca
DEVIL'S FOOD LAYER CAKE WITH PEPPERMINT FROSTING - BON …
From bonappetit.com
CHOCOLATE CAKE WITH PEPPERMINT FROSTING | KETO CHRISTMAS DESSERT!
From thismomsmenu.com
PEPPERMINT CREAM CHEESE FROSTING - AS FOR ME AND MY HOMESTEAD
From asformeandmyhomestead.com
PEPPERMINT FROSTING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE PEPPERMINT BUTTERCREAM FROSTING
From thekitchenmagpie.com
45 PEPPERMINT DESSERTS FOR CHRISTMAS - PUREWOW
From purewow.com
PEPPERMINT BUTTERCREAM - SPEND WITH PENNIES
From spendwithpennies.com
BROWNIES WITH PEPPERMINT FROSTING - JUGGLING ACT MAMA
From jugglingactmama.com
PEPPERMINT FROSTING RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
30 PEPPERMINT DESSERTS TO TRY - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
PEPPERMINT FROSTING - HOOSIER HOMEMADE
From hoosierhomemade.com
30 PEPPERMINT DESSERTS TO MAKE THIS CHRISTMAS SEASON - ALLRECIPES
From allrecipes.com
PEPPERMINT ICING RECIPE - 4 INGREDIENTS, 10 MINUTES OR LESS
From trialandeater.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love