Red Miso Buttercream

This sweet buttercream with red miso and minced fresh lemon verbena is surprisingly delicious on chocolate-chip cookies.

  • Total Time:
  • Servings: 1 1/2 cups

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  • 1 stick unsalted butter, softened
  • 1 tablespoon red miso
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon very finely chopped fresh lemon verbena

How to make this recipe

  1. In a medium bowl, using a handheld electric mixer, beat the butter with the red miso at medium speed until smooth. Beat in the confectioners’ sugar and vanilla extract. Then stir in the lemon verbena and serve.

Make Ahead

The miso buttercream can be refrigerated for up to 5 days; allow to soften at room temperature before serving.

Contributed By Photo © Marcus Nilsson Published February 2013

496639 recipes/red-miso-buttercream 2013-12-06T23:44:04+00:00 Erik Bruner-Yang asian|desserts february-2013 recipes,red-miso-buttercream 496639

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