Peppermint Buttercream Icing

Directions

1. In a medium bowl mix softened butter until smooth.
2. Slowly add in sifted icing sugar 1 cup at a time alternating with milk. Mix until smooth and incorporated.
3. Add peppermint extract and optional colour. Mix until combined.
4. Store in an air-tight container in the refrigerator for up to 1 week.
5. Yields enough icing for 18 cupcakes or one 8 X 8 cake.