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

Chef Erik Bruner-Yang
Erik Bruner-Yang
February 2013

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Credit: © Marcus Nilsson

Recipe Summary

total:
15 mins
Yield:
1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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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