Amazing. I love it!!!!!! definitely a keeper! Though I never follow the measurements correctly it was outstanding.
This recipe goes with Chocolate-Mint Cake
Yield: Makes about 3 cups
- 1/2 cup butter, softened
- 1 (16-oz.) package powdered sugar
- 1/3 cup milk
- 1/4 teaspoon peppermint oil
- 1. Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at low speed just until blended after each addition. Stir in peppermint oil.
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