Best 3 Peppermint Frosting Dairy Free Recipes

Indulge in the delightful world of peppermint frosting, a dairy-free haven of minty sweetness. This delectable frosting is crafted with a symphony of plant-based ingredients, ensuring a rich, creamy texture and a burst of refreshing peppermint flavor. Dive into our collection of three unique peppermint frosting recipes, each tailored to suit your preferences and dietary needs.

1. **Classic Peppermint Frosting (Vegan):** Experience the timeless allure of classic peppermint frosting, reimagined with a dairy-free twist. This versatile frosting is the perfect companion to your favorite cakes, cupcakes, and cookies, adding a touch of minty magic to every bite. Its smooth, velvety texture and balanced sweetness make it a crowd-pleaser.

2. **Chocolate Peppermint Frosting (Vegan, Gluten-Free):** Embark on a journey of indulgence with our chocolate peppermint frosting. This rich, decadent frosting combines the irresistible flavors of chocolate and peppermint, creating a harmonious blend that tantalizes the taste buds. Its luscious texture and gluten-free composition make it an ideal choice for those with dietary restrictions.

3. **Whipped Peppermint Frosting (Dairy-Free, Egg-Free):** Discover the airy, light delight of whipped peppermint frosting. This egg-free, dairy-free frosting is a symphony of fluffy peaks and minty freshness, perfect for topping off your favorite treats. Its delicate texture and subtle sweetness make it a versatile addition to your baking repertoire.

No matter your dietary preferences or culinary expertise, our collection of peppermint frosting recipes offers something for everyone. Embrace the refreshing burst of peppermint and embark on a journey of minty indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

PEPPERMINT WHIPPED CREAM

Peppermint Whipped Cream image

Peppermint Whipped Cream, homemade peppermint flavored whipped cream great as a cake frosting, topping for hot chocolate, and more!

Provided by Lisa Huff

Categories Dessert

Time 10m

Number Of Ingredients 4

Ingredients

1 cup heavy whipping cream (cold)
3 Tablespoons powdered sugar
3/4 teaspoon peppermint extract
red food coloring ((or pink food coloring), optional)

Steps:

Place metal bowl and beaters in freezer or refrigerator until cold.
Remove bowl and beaters from freezer/refrigerator. Add cold heavy whipping cream to the cold bowl. Beat cream with the cold beaters until cream starts to thicken.
When cream just starts to thicken, slowly add sugar and peppermint extract. Continue beating until soft peaks form. Beat in a few drops of red or pink food coloring if desired. Use as desired.

Nutrition Facts : Calories 58 kcal, Carbohydrate 2 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 6 mg, Sugar 2 g, ServingSize 1 serving

PEPPERMINT FROSTING - DAIRY FREE

Peppermint Frosting - Dairy Free image

Make and share this Peppermint Frosting - Dairy Free recipe from Food.com.

Provided by Chelle_N

Categories Dessert

Time 20m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

2 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup sugar
3/4 cup light corn syrup
1 1/4 teaspoons vanilla
1/4 teaspoon peppermint extract
2 drops green food coloring

Steps:

In small bowl, blend on high egg whites, cream of tartar, and salt until soft peaks form.
Gradually beat in sugar until glossy.
Gradually beat in corn syrup and vanilla.
Add peppermint extract and blend well.
Beat until stiff peaks form (about 6 minutes).
Blend in green food colouring.

Nutrition Facts : Calories 971.7, Fat 0.6, Sodium 851, Carbohydrate 248.1, Sugar 119.6, Protein 7.2

DOUBLE CHOCOLATE CAKE WITH PEPPERMINT-CHOCOLATE FROSTING

Double Chocolate Cake with Peppermint-Chocolate Frosting image

Made without eggs or butter, this pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayo for luxurious richness.

Provided by Katherine Sacks

Categories Christmas Dessert Cake Bake Chocolate Mint Mayonnaise Dairy Free

Yield Makes 1 (9") double-layer cake

Number Of Ingredients 24

Ingredients

For the cake:
Nonstick vegetable cooking spray
1/2 cup unsweetened applesauce
1 1/4 teaspoons baking powder, divided
2 ounces bittersweet or semisweet chocolate, chopped
2/3 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/3 cups mayonnaise
1 cup granulated sugar
1 cup (packed) dark brown sugar
1 teaspoon vanilla extract
For the frosting:
1 pound, 3 ounces bittersweet chocolate, chopped
1 cup refined coconut oil
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon peppermint extract
For the chocolate petals:
1 pound, 5 ounces bittersweet chocolate, coarsely chopped
2 candy canes, lightly crushed
Special Equipment
2 (9") round cake pans; a 1" pastry brush

Steps:

For the cake:
Position a rack in center of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
Whisk applesauce and 1 tsp. baking powder in a small bowl. Mix chocolate and cocoa powder in a medium bowl. Pour 1 3/4 cups boiling water over and whisk until chocolate is melted. Sift flour, baking soda, salt, and remaining 1/4 tsp. baking powder into another medium bowl.
Using an electric mixer on medium speed, beat mayonnaise, granulated sugar, and brown sugar in a large bowl (or use a stand mixer fitted with the paddle attachment) until well blended, about 3 minutes. Add half of applesauce mixture and beat to blend. Add remaining applesauce mixture, then beat in vanilla. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients, beating to blend after each addition and occasionally scraping down sides of bowl. Divide batter among prepared pans; smooth top.
Bake cakes, rotating pans halfway through, until center is set and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool.
For the frosting:
Heat chocolate, coconut oil, vanilla, and salt in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Whisk in peppermint extract and 1/4 cup water. Chill, stirring every 5 minutes, until frosting thickens, about 25 minutes. If frosting gets too thick, gently reheat over pot of simmering water.
For the chocolate petals:
Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.
Dip clean, dry pastry brush into melted chocolate. Brush a stripe of chocolate about 3" long and 1/8" thick on a parchment-lined baking sheet. Chill. Repeat process on second parchment-lined baking sheet. Swap trays and go over original brush strokes, repeating and chilling in between coatings and gently reheating chocolate if needed, until stems are 1/4" thick.
When stems are thick enough, sprinkle one end with crushed candy canes. Chill until set, about 10 minutes.
For assembly:
Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, domed side down, on platter. Spread 1 1/2 cups frosting evenly over top. Place remaining cake layer, domed side down, over frosting.
Spread top and sides of cake with remaining 2 cups frosting, swirling top decoratively. Press chocolate stems into frosting on sides of cake. Serve at room temperature.
Do Ahead
Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Gently reheat over pot of simmering water or in short bursts in the microwave, stirring in between bursts. Chocolate stems can be made 3 days ahead; keep chilled.

Tips:

Use fresh peppermint for the best flavor. If you don't have fresh peppermint, you can use 1 teaspoon of peppermint extract.
Make sure the cream cheese is softened to room temperature before you start making the frosting. This will help it to mix smoothly with the other ingredients.
Gradually add the powdered sugar to the cream cheese mixture, beating until it is smooth and creamy. If you add the sugar too quickly, it can cause the frosting to curdle.
Add a little bit of milk or almond milk if the frosting is too thick. You can also add more powdered sugar if the frosting is too thin.
Taste the frosting and adjust the sweetness to your liking. You can add more powdered sugar if you want it to be sweeter.
Use the frosting immediately or store it in the refrigerator for later use. The frosting can be stored in the refrigerator for up to 2 weeks.

Conclusion:

This dairy-free peppermint frosting is a delicious and easy-to-make frosting that is perfect for cakes, cupcakes, and other desserts. It is also a great way to use up leftover peppermint extract. With its creamy texture and refreshing peppermint flavor, this frosting is sure to be a hit with everyone who tries it.