Peppermint Cream Filling (Printable Version)

Cool and fluffy peppermint cream with a smooth texture, perfect for sweet confections.

# What You'll Need:

01 - 1 ½ cups powdered sugar, sifted (180 g)

02 - 2 tablespoons unsalted butter, softened (30 g)

03 - 2 tablespoons heavy cream (30 ml)

04 - ½ teaspoon pure peppermint extract

05 - 1–2 drops green food coloring

01 - Beat the softened butter in a medium bowl until creamy and smooth.

02 - Gradually mix in the sifted powdered sugar on low speed until combined.

03 - Add heavy cream and peppermint extract, then beat on medium speed until smooth and fluffy, about 2 minutes.

04 - If desired, blend in green food coloring until evenly tinted.

05 - Use immediately for fillings or refrigerate in an airtight container up to one week.

01 -

It comes together in just 10 minutes with ingredients you probably already have on hand
That fresh peppermint flavor tastes like Christmas, but works beautifully year-round
The silky texture elevates simple cookies and cakes into something restaurant-worthy
It's naturally gluten-free and vegetarian, making it perfect for feeding a crowd with different diets

02 -

Always start with softened butter—not melted, not cold. Room temperature butter creams into a fluffy base that makes your filling light instead of dense.
If your peppermint extract smells artificial, it will taste artificial. Spend the few extra dollars on pure extract; it's the difference between 'nice' and 'wow, how did you make this?'
The mixture should taste balanced—you should notice peppermint before any sugar grittiness. If it tastes too sweet, a tiny pinch more extract fixes it.

03 -

Make this filling the day before you need it and refrigerate it overnight—the flavors deepen and mellow beautifully, and the texture becomes even silkier
If the filling seems too soft after beating, don't panic—pop it in the fridge for 15 minutes and it will firm up perfectly. Rushing this moment is the only real mistake you can make