Instructions

1. Add “slightly softened” butter (somewhere in between straight out of the refrigerator and room temperature) to the mixing bowl along with the Peppermint Extract. 
2. Mix the butter and Peppermint Extract together until they are fully combined (about 2 minutes on medium speed.) You want the extract to fully meld with the butter to get the best-flavored frosting possible. Scrape the sides of the bowl down before moving on to the next step of the recipe.
3. In a separate bowl, use a food scale to measure 1 Pound of Powdered Sugar.  If you don’t have a food scale, measure 4 cups instead. 
4. Add 1/2 cup of Unsweetened Cocoa Power to the bowl.
5. Use a fork to whisk together the Cocoa Powder and Powdered Sugar. 
6. Pour the Cocoa Powder/Powdered Sugar mixture into the mixing bowl with the butter/peppermint mixture.
7. Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.
8. If the frosting is too dry, add 1 teaspoon of milk, mix, and check again.
9. Always taste your frosting.  You want to determine two things a) is the flavor correct and b) is the frosting the correct consistency? Do you need to add a little more Peppermint Extract?  Another tablespoon of cocoa power?  If the taste is great, decide if the frosting is too thick or too thin.  If you need to add a little bit more liquid you can add more milk, 1 teaspoon at a time.