Peppermint Buttercream

Peppermint Buttercream recipe:
2 cups hi ratio shortening
1 cup milk
3 pounds confectioners sugar (pure cane)
1 tsp salt
2 tsp peppermint extract
1/2 tsp butter flavoring

Beat the shortening first to get out lumps. Dissolve the salt in the milk before adding it to the bowl. Add the rest of the ingredients (you can add a drop of “leaf green” food coloring gel to get the same color as mine) and mix on low for 3 minutes. If you double the recipe and cover the paddle of your mixer, then mix on low for 10 minutes. (If you whip it too long on a higher speed, it will create air bubbles in your buttercream that are hard to smooth out)

*You can substitute the hi-ratio shortening for unsalted butter and omit the butter flavoring.
The reason I use hi-ratio shortening is because it holds up better in heat so when piping it on it doesn’t melt in your hand as quickly.