Candy Cane Buttercream Frosting


1 cup (2 sticks) unsalted butter, room temperature
3 cups powdered sugar
1 tablespoon International Delight French Vanilla Liquid Creamer
1 tablespoon pure peppermint extract
2-3 drops red gel food coloring, optional
Pinch salt, optional
Crushed candy canes, optional garnish

In a standing mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), cream the butter for 1 minute. Scrape down the sides of the bowl if necessary. Turn the mixer to low and add powdered sugar one cup at a time. Mix until well blended.

Add creamer, extract and a pinch of salt if desired (I add it to take the edge off of the sweetness) and continue to beat on medium speed for 1 minute more, adding more creamer as needed until desired consistency is reached. Add red food coloring (I use gel so it does not thin out the frosting, but if you must use liquid that is fine, just add additional powdered sugar as necessary to thicken it back up).

Enjoy on your favorite dessert, or with a spoon! We especially love it on our Best Ever Sugar Cookies and Easy Chocolate Cake.

DONNA'S NOTES: This recipe will frost a 9x13 inch cake or 24 cupcakes (12 with a stacked swirl).

Recipe developed by Donna Elick - The Slow Roasted Italian
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