Miso Buttercream*

Yield 1 1/2 Cups

Top your favorite chocolate cupcakes with this tasty Miso Buttercream made with our Miso Master Organic Traditional Red Miso!



  1. In a medium sized bowl. mix the butter with the miso until smooth, using a handheld electric mixer at medium speed.
  2. Beat in the confectioners' sugar and vanilla extract. Finally, stir in the lemon verbena.
  3. This delicious concoction can be refrigerated for up to 5 days.
  4. 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.

Courses Spreads

Recipe by Great Eastern Sun at