Peppermint

Directions

1. 1
   Place the butter in a large mixing bowl.
2. 2
   Add 4 cups of the sugar and then the cream and peppermint.
3. 3
   On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes.
4. 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. 5
   You may not need to add all of the sugar.
6. 6
   If desired, add a few drops of food coloring and mix thoroughly.
7. 7
   Chill for about 15 minutes in the refrigerator before using, and only use to ice COLD cupcakes.