Peppermint

• 1 cup butter, softened
• 6 cups confectioners' sugar
• 12 cup heavy cream
• 2 teaspoons pure peppermint extract

1. Place the butter in a large mixing bowl.
2. Add 4 cups of the sugar and then the cream and peppermint.
3. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes.
4. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
5. You may not need to add all of the sugar.
6. If desired, add a few drops of food coloring and mix thoroughly.
7. Chill for about 15 minutes in the refrigerator before using, and only use to ice COLD cupcakes.

butter, sugar, heavy cream, peppermint

Taken from www.food.com/recipe/peppermint-280022 (may not work)