Peppermint Buttercream Filling

• ¼ cup (½ stick) unsalted butter
• 2 cups sifted confectioners’ (10X) sugar

Cream the butter until soft. Beat in the confectioners’ sugar and beat well until fluffy. Then beat in the peppermint extract. If the icing seems too stiff, add milk or cream cautiously, a drop or two at a time, until the consistency is right for spreading. Check the flavor and add an additional drop or two of peppermint extract if you’d like more mintiness, but be careful not to overdo it.