Yield 1 1/2 Cups
Top your favorite chocolate cupcakes with this tasty Miso Buttercream made with our Miso Master Organic Traditional Red Miso!
- I stick softened butter
- 1 Tbsp Miso Master Organic Traditional Red Miso
- 1/4 cup confectioners' sugar
- 1/2 tsp vanilla extract
- 1 Tbsp finely chopped Lemon Verbena
- In a medium sized bowl. mix the butter with the miso until smooth, using a handheld electric mixer at medium speed.
- Beat in the confectioners' sugar and vanilla extract. Finally, stir in the lemon verbena.
- This delicious concoction can be refrigerated for up to 5 days.
- Allow to soften at room temperature before serving.
* February 2013 Food & Wine
For a vegan version try Earth Balance Organic Buttery Spread in place of butter.