Mint Buttercream Frosting Recipe: Chocolate Peppermint Cake

Thanks to candy canes, we often associate mint flavors with the Christmas season.   However, we often find ourselves with more candy canes than we know what to do with.  We came across this wonderful Devil’s Food Cake recipe featuring a peppermint buttercream frosting, perfect for sprinkling crushed leftover candy canes as decoration.  You can use whole candy canes to decorate the sides of the cake and crushed either on or mixed into the frosting itself.  (Also check out our White Chocolate Mint Frosting Recipe).

If devil’s food cake isn’t your thing, this would make a great mint icing for brownies or cookies.  Also, a vanilla lemon flavored cake would be a nice compliment to the peppermint frosting.  Garnish with while or dark chocolate shavings, or those fabulous Thin Mint girl scout cookies either whole or crushed.

You’ll find more, including the sumptuous cake recipe and photos after the link.

Peppermint Frosting
2 1/4 cups sugar
1/2 cup water
3 large egg whites
1 tablespoon light corn syrup
1/2 teaspoon pure peppermint extract
Bittersweet chocolate curls

Instructions

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.

Kitchen Bliss: Christmas Colossus Cake: Bon Appetit’s Devil’s Food Layer Cake with Peppermint Frosting.

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