Peppermint Buttercream Frosting (for Chiffon Cake)

Written by on in Desserts, Frosting/Icing

This recipe goes hand in hand with my peppermint chiffon cake (recipe is posted on my site), so you will see comments in this recipe which are geared to the chiffon cake.

Peppermint Buttercream Frosting

Recipe by Diane Becker
Servings

4

servings

Ingredients

  • 4 Tablespoons flour

  • 1 cup milk

  • 1 cup sugar

  • 1 cup butter

  • 2 teaspoons peppermint extract

Directions

  • In a saucepan, combine the flour and milk, and whisk until all lumps are gone.
  • Boil over medium heat until mixture is thick, like custard.
  • Remove from stove and cool totally.
  • In a big bowl, cream the sugar and butter for 5 minutes.
  • Add the custard mixture and beat until fluffy.
  • Add a few drop of red food coloring to tint the frosting a light pink.
  • Frost the cake and then crush four candy canes.
  • Sprinkle the crushed candy up the sides of the cake and on the top of the cake at the edge.
  • Refrigerate cake until ready to serve.
  • 10. When cutting a chiffon cake, use a serrated blade knife, using a sawing motion.

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