Shelly's Recipe

PEPPERMINT BUTTERCREAM FROSTING

Category: Frostings/Glazes/Fillings/Toppings

1/2 cup unsalted butter, softened
3 to 4 cups powdered sugar
1/2 cup cold milk
1 tsp vanilla extract
1 tsp peppermint extract (if you don't like peppermint, use vanilla)
Pink food coloring gel (optional)
4-5 red peppermint candies or one candy cane, crushed but not pulverized (optional)

Place the butter in a large mixing bowl and beat on medium speed for 2 minutes. Add 1 cup of the sugar and then the milk and vanilla. Beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition or until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar or you may find you need to add more milk. If desired, add a few drops of food coloring and mix thoroughly until you get your desired color. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.