This peppermint cream cheese frosting recipe is the perfect frosting for Christmas cookies, holiday cakes, Christmas cupcakes, or whenever you crave the test of peppermint.

It is just that amazing. It is creamy and fluffy with an amazing peppermint mocha flavor and just awesome in every way!

This recipe will cover a 9 x 13-inch cake with a nice, thick layer of frosting and you will still have about a cup of frosting leftover. We love leftover frosting at my house (have you tried it spread between graham crackers? Yum!), but if you are frosting a smaller cake you could half the recipe.

Peppermint Cream Cheese Frosting on Cake with Peppermint Patty Edging.

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Ingredients for Cream Cheese Frosting

8 oz soft cream cheese, softened

8 Tbsp butter, softened (1 stick)

3 c powdered sugar

2 tsp vanilla

2 Tbsp peppermint mocha coffee creamer

3.5 ounces of candy cane (I used one very large candy cane, but you could use several small ones, just check the weight)

Peppermint Cream Cheese Frosting Recipe Instructions

Place the cream cheese, butter, vanilla, and peppermint mocha creamer in your Kitchen Aid mixer bowl or another medium-sized mixing bowl and mix until smooth.

Once the cream cheese mixture is smooth, add half of the powdered sugar and mix well. When you do that, be sure to start your mixer at a low speed so that powdered sugar doesn’t go flying everywhere.

Next, add the other half of the powdered sugar. Continue to mix the frosting until it looks like this:

Piping tip: If you plan to pipe the frosting and you need it to be a little thicker, just add a little more powdered sugar (mix it in one tablespoon at a time).

*REMEMBER that you can always add more powdered sugar, but you can’t take it out once it is in there, so add small amounts at a time!

Put the candy cane in a gallon-sized ziplock bag.

Using a meat tenderizer or hammer, tap the candy cane repeatedly until it is crushed completely.

Fold in the crushed candy cane. As you do so, you will notice that the frosting turns pink due to the red dye in the candy cane.

Once the peppermint cream cheese frosting is mixed well, it is ready to frost your cake!

Once you are finished frosting baked goods, I recommend that you refrigerate any excess frosting in a plastic storage container.

I hope you love this peppermint frosting as much as I do!

I have lots more sweet recipes for Christmas that you definitely need to check out!

Peppermint Cream Cheese Frosting Recipe

Name: Peppermint Cream Cheese Frosting Recipe
Total time: 10 min
Cuisine: American
Ingredients: 8 ounces soft cream cheese, softened; 8 Tablespoon butter, softened (1 stick); 3 cups powdered sugar; 2 teaspoons vanilla; 2 Tablespoons peppermint mocha coffee creamer; 3.5 ounces of candy cane

Additional Time: 10 minutes

Total Time: 10 minutes

This peppermint cream cheese frosting recipe tastes like Christmas but is perfect for any time of year. I always keep a few candy canes in my pantry in case I want to make a peppermint dessert of some sort. Candy canes seem to last forever, so why not have peppermint frosting in September? Or June, for that matter! This peppermint forsting is perfect for icing brownies or Christmas cookies. It's so tasty that my daughter even asked for this frosting on her birthday cake, which I decorated yesterday.

Ingredients

8 ounces soft cream cheese, softened
8 Tablespoon butter, softened (1 stick)
3 cups powdered sugar
2 teaspoons vanilla
2 Tablespoons peppermint mocha coffee creamer
3.5 ounces of candy cane

Instructions

Place the cream cheese, butter, vanilla, and peppermint mocha creamer in your Kitchen Aid mixer bowl or another medium-sized mixing bowl and mix until smooth.
Once the cream cheese mixture is smooth, add half of the powdered sugar and mix well. When you do that, start your mixer at a low speed so that powdered sugar doesn’t go flying everywhere.
Next, add the other half of the powdered sugar. Continue to mix the frosting until it looks like this:
Put the candy cane in a gallon-sized ziplock bag.
Using a meat tenderizer or hammer, tap the candy cane repeatedly until it is crushed completely.
Fold in the crushed candy cane.
Once the peppermint cream cheese frosting is mixed well, it is ready to frost your cake!
Once you are finished frosting baked goods, I recommend that you refrigerate any excess frosting in a plastic storage container.

Notes