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Peppermint American Buttercream


  • Author: Lindsey
Scale

Ingredients

  • 226g Butter, Softened (or 1 cup)
  • 454g  10x, 1 lb box (or about 4 cups)
  • ½t Pure Peppermint Extract (more to taste)
  • 65g Heavy cream (or 2 Tablespoons or more as needed)

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, 10x, and extract until light and smooth. Switch to the whisk.
  2. Add cream and whisk on high until light and fluffy, and white.

Notes

Yield: 1 Quart of buttercream

I used a half batch for these brownies.