Peppermint

1. 1

   Place the butter in a large mixing bowl.

2. 2

   Add 4 cups of the sugar and then the cream and peppermint.

3. 3

   On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes.

4. 4

   Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.

5. 5

   You may not need to add all of the sugar.

6. 6

   If desired, add a few drops of food coloring and mix thoroughly.

7. 7

   Chill for about 15 minutes in the refrigerator before using, and only use to ice COLD cupcakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.