One Frosting, Two Ways: Peppermint and Chocolate Frostings
  • Makes about 2½ cups
  • 1 cup unsalted butter, softened
  • 3 cups confectioners’ sugar
  • 2 tablespoons heavy whipping cream
  • ¼ to ½ teaspoon peppermint extract
  • ½ cup semisweet chocolate morsels, melted and cooled
  • 1 tablespoon unsweetened cocoa powder, sifted
  1. In a large bowl, beat butter, confectioners' sugar, and cream with a mixer at medium speed until smooth and creamy.
  2. Place half of frosting in a medium bowl; stir in peppermint extract until well combined. Beat melted chocolate and cocoa into remainging frosting. Use immediately.
Recipe by Paula Deen Magazine at