Ingredients :
- 2 sticks salted butter, unsalted
- 3 1/2 cups powdered sugar
- 2 teaspoons peppermint extract
- 1/2 cup crushed candy cane
Method :
- Place butter into stand mixer and beat until well combined. Slowly add powdered sugar, peppermint and candy cane pieces.
- Beat until combined, but be cautious to not over mix.
- Remove and store in an airtight container for up to 7-10 days. If you refrigerate, thaw to room temperature before using.
- Makes Enough frosting for 12 cupcakes or a 9 inch cake
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