Peppermint frosting

FOR THE PEPPERMINT FROSTING: 

½ cup/113 grams unsalted butter, softened

2 cups/200 grams sifted confectioners’ sugar

2 teaspoons heavy cream or milk, plus more if needed

1 teaspoon vanilla extract

¾ teaspoon peppermint extract, plus more if desired

 Pinch kosher salt (Diamond Crystal)

 Red gel food coloring (optional)

 Shaved chocolate and sprinkles, for decorating (optional)

make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners’ sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.

Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes — just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.