Peppermint Candy Cane Crunch Buttercream Frosting

Ingredients 2 sticks salted butter, unsalted 3 1/2 cups powdered sugar 10 drops Peppermint essential oil or 2 teaspoons peppermint extract 1/2 cup crushed candy cane pieces for baking

Place butter into stand mixer and beat until well combined. Slowly add powdered sugar, peppermint and candy cane pieces. Beat until combined, but be cautious to not over mix. Remove and store in an airtight container for up to 7-10 days. If you refrigerate, thaw to room temperature before using.Use frosting for your favorite cakes, cupcakes and cookies….and crackers…and with a spoon.