Candy Cane Buttercream Recipe
Make Candy Cane Buttercream Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Candy Cane Buttercream Base
Candy Cane Flavor & Color
Candy Decoration (optional)
Method
Candy Cane Buttercream Base
- 1
Soften and beat butter
Bring unsalted butter to room temperature so it's soft but still cool (about 20–30 minutes out of the fridge). Place butter in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and hand mixer). Beat on medium speed for 2–3 minutes until smooth, pale and slightly fluffy.
- 2
Add powdered sugar gradually
With the mixer on low, add half of the confectioners' sugar (about 2 cups) slowly so it doesn't puff out. Once incorporated, add the remaining sugar in two additions, pausing to scrape down the bowl between additions. Beat on low until the sugar is mostly incorporated, then increase speed to medium and beat 1 minute to aerate.
- 3
Adjust texture with cream and salt
Add the heavy cream (2 tablespoons) and the pinch of fine salt. Beat on medium-high for 30–45 seconds. If the frosting seems too stiff, add an additional teaspoon of cream at a time until it loosens to desired spreading/ piping consistency (soft peaks that hold shape).
- 4
Vanilla
Mix in the vanilla extract and beat briefly to combine.
Candy Cane Flavor & Color
- 5
Add peppermint extract
Add 1 teaspoon peppermint extract to the entire batch of buttercream and beat on low then medium for 20–30 seconds to fully incorporate. Taste and (carefully) add up to an additional 1/4 teaspoon if you want a stronger peppermint punch. Peppermint extract is strong—add slowly.
- 6
Divide and color
Scoop roughly one-quarter of the buttercream (about 1/4 cup to 1/3 cup) into a separate small bowl — this will be the red portion for stripes/decorations. Leave the remaining buttercream in the main bowl (white). Add the red gel food coloring (start with a small dab, about 1/8–1/4 teaspoon) to the reserved portion and fold/beat by hand until evenly colored. Add more red gel a little at a time until you reach the desired deep candy-cane red. If you want a more fluid color for thin stripes, add up to 1/2 teaspoon of optional red liquid food coloring or 1/4 teaspoon of cream to loosen; mix thoroughly.
Assembling & Decorating
- 7
Prepare piping bag for stripes (optional)
For classic candy-cane strips on cupcakes or cakes, line a large piping bag with cling film (optional) and then spoon the white buttercream into the main part of the bag. Spoon the red buttercream along one side so when you pipe you get stripes, or fill a small piping bag with red and use a round tip to pipe stripes over white frosting. Alternatively, use two piping bags — one white and one red — and pipe alternating dollops or stripes.
- 8
Pipe or spread
Pipe or spread the buttercream on cooled cupcakes or cake. If spreading with a palette knife, apply a base layer of white buttercream, then use a small offset spatula or piping bag to add red stripes or swirls on top, dragging lightly for a candy-cane effect.
- 9
Finish with crushed candy cane
If using crushed candy canes, sprinkle them immediately onto the buttercream so they adhere. Add a mini candy cane or peppermint stick as a garnish if desired.
- 10
Storage
Store frosted items in a cool place (not hot). Unused buttercream can be refrigerated in an airtight container for up to 1 week — bring to room temperature and re-whip briefly before using. You can also freeze buttercream for up to 3 months; thaw overnight in the refrigerator then bring to room temperature and beat until smooth before using.