Active Time
Total Time
15 MIN
Serves : 1 1/2 cups
© Marcus Nilsson

How to Make It


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.

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