Peppermint Buttercream Frosting – Vegan, Gluten-Free

by Allergy Free Kitchens on December 9, 2013

Peppermint-Buttercream-Frosting-Allergy-Free-KitchensPeppermint.  It always makes me think of Christmas and it is fabulous with chocolate.  So I decided to try my hand at making a peppermint buttercream frosting to top my favorite vegan and gluten-free chocolate cupcakes.  The result was oh. so. yum.  And the recipe is oh. so. easy.  I think you’ll find it versatile, too.  Pipe it onto sugar cookies.  Swirl it atop brownies.  Use it as a filling for whoopie pies or on any dessert that needs fluffy, pepperminty goodness.

For a bit more holiday inspiration, I opted to first top my cupcakes with a layer of vegan and gluten-free chocolate ganache followed by the peppermint frosting.  Cake, fudge, and frosting in every bite is a sweet tooth’s pure delight.

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Enjoy!

Peppermint Buttercream Frosting – Vegan & Gluten Free

1/2 cup Earth Balance Vegan Buttery Sticks softened (Soy Free is available)

1/2 cup Spectrum Organics Shortening

5 cups powdered sugar

2 tablespoons vegan milk that’s safe for your diet (i.e. rice, almond, soy, coconut)

1 teaspoon peppermint extract

food coloring (optional)

In a medium-sized mixing bowl, beat the buttery sticks and shortening with an electric mixer until smooth and creamy. Sift in 2 cups of the powdered sugar, beating after every cup. Add in the milk and peppermint extract and beat until the frosting is smooth and creamy. Sift in the remaining powdered sugar (one cup at a time) until you’ve achieved the desired consistency. Add one drop of food coloring (optional) and beat until evenly incorporated.

If frosting appears too thick, beat in additional milk a teaspoon at a time until desired consistency is achieved. The peppermint flavor is not intense in this recipe. If you prefer a stronger peppermint flavor, increase the extract in 1/8 teaspoon increments until the desired flavor is achieved.

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{ 4 comments… read them below or add one }

Katie December 3, 2015 at 1:21 pm

I just made this to top some vegan peppermint chocolate mini cupcakes for an art gallery reception. It tastes perfect! Very fluffy and delicious! I used 3 cups of powdered sugar and it was the consistency I was looking for. Thank you for sharing this recipe! I will definitely will use it again.

Lee December 11, 2015 at 8:40 pm

Hello, the recipe looks great. I just wondered why you use shortening and not all buttery sticks (I don’t usually buy shortening). Thank you!

Allergy Free Kitchens January 13, 2016 at 9:50 am

Hi Lee! Please forgive the delay in my response. I was on break. 🙂 I found using a combination of shortening and buttery sticks helps the frosting keep its shape and not get too soft at room temperature. It also helps balance the extra moisture and saltiness of the buttery sticks. I suppose you could use all buttery sticks, it just might take some tweaking to adjust for the additional moisture and salt. 🙂

Allergy Free Kitchens January 13, 2016 at 9:52 am

Thank you, Katie! I’m so glad you enjoyed it. Thank you for taking a minute to share your results. 🙂

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