Name: Peppermint Crisp Cream Cheese Icing recipe
Prep time: 10 min
Total time: 10 min
Yield: 36
Ingredients: 100 g butter room temperature; 250 g cream cheese room temperature; 8 cups icing sugar; 3 Peppermint Crisp chocolate bars crushed; 1 tsp peppermint essence

by DenMother Last updated on 07/09/2019

This icing can be made with a variety of flavours and colours. - DenMother

Ingredients

100 g butter room temperature
250 g Philadelphia cream cheese room temperature
8 cups icing sugar
3 Peppermint Crisp chocolate bars crushed
1 tsp peppermint essence

Method

Step 1

In the large bowl of a blender, mix butter and cream cheese until well combined and a little fluffy.
Step 2

Add essence and 1 cup of icing sugar at a time on low speed.
Step 3

Once combined mix on medium until smooth and consistency required, adding a little more icing sugar, or if too stiff a touch of milk.
Step 4

Add Peppermint Crisps and blend until combined.

Equipment

1 blender

Recipe Notes

from Australia’s Best Recipes team

In the picture is also a caramel icing, which is the same base, but vanilla essence and melted caramel chocolate.

Icing should last in the fridge until the expiration date of your milk, butter or cream cheese (whichever expires 1st) or can be frozen.

I use a rolling pin to break up the Peppermint Crisp bars in the packets and you can add a few drops of green food colouring if desired. I use a large piping nozzle and another packet of Peppermint Crisps to decorate.

I prefer to use Philadelphia cream cheese.

This will ice about 36 cupcakes.