This is a recipe from Cooks Country magazine, a favorite cooking publication.
1 pound unsalted butter, softened
1 cup confectioners' sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
4 tablespoons heavy cream
8 ounces white chocolate, melted and cooled
1-3/4 cups finely ground peppermint candies (about 70), plus 6 whole candies for garnish
3 (8-inch) chocolate cake rounds
For the frosting: With electric mixer, beat butter at medium-high speed until smooth, about 30 seconds. Add confectioners' sugar and salt; beat at medium-low speed, scraping bowl once, until smooth, about 1 minute. Add vanilla and cream and beat at medium speed until incorporated, about 10 seconds. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down the bowl once or twice. Transfer half of frosting to clean bowl and stir in white chocolate. Add 3/4 cup ground peppermint candies to remaining frosting.
To assembe: Place one cake layer on serving platter. Spread half of peppermint frosting over cake. Repeat with second cake layer and remaining peppermint frosting. Top with final cake layer and frost top and sides with white chocolate frosting, reserving 3/4 cup for final garnish. Press remaining ground peppermint candies into sides of cake and sprinkle evenly over top of cake. Use remaining white chocolate frosting to pipe ring of dots around base of cake and pipe 6 rosettes on top of cake. Place 1 whole peppermint candy on each rosette.
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