Red Miso Buttercream

Name: Red Miso Buttercream
Total time: 15 min
Yield: 1 1/2 cups
Ingredients: 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

5,639 Ratings

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

By Erik Bruner-Yang

February 2013

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Credit: © Marcus Nilsson

Recipe Summary

total:

15 mins

Yield:

1 1/2 cups

Ingredients

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

Directions

Step 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.

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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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Red Miso Buttercream

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Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Red Miso Buttercream

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Red Miso Buttercream

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Red Miso Buttercream