Peppermint-Cream Cheese Frosting

Remove the butter and cream cheese from the refrigerator and allow them to come to room temperature for about 30 minutes until softened.

Place the softened butter in a large mixing bowl and beat with a hand mixer or stand mixer on medium speed until light and fluffy.

Add the softened cream cheese to the whipped butter and continue beating on medium speed until the mixture is smooth and fully combined with no lumps.

Gradually add powdered sugar, one cup at a time, mixing on low speed after each addition to prevent a sugar cloud from forming.

Add peppermint extract, starting with a small amount, and blend on low speed, tasting and adjusting the flavoring to your preferred level of minty intensity.

Increase the mixer speed to medium-high and beat the frosting for an additional 2 minutes until it is light, airy, and creamy in texture.

If the frosting is too thick, add a small splash of heavy cream or milk and mix briefly to reach a smooth, spreadable consistency.

Use the frosting immediately or transfer it to an airtight container and refrigerate for up to five days, allowing it to come back to room temperature and re-whipping briefly before use.