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Peppermint Buttercream Frosting


1/2 cup                        Butter, softened

1/2 cup                        Robert Rothschild Farm Peppermint Candy Cane Dip

1 tsp.                           Vanilla extract

1/8 tsp.                        Salt

1 cup                           Powdered sugar


Beat first 4 ingredients at medium speed with an electric mixer until creamy.

Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.


Frost cake or cupcakes as desired and refrigerate to set frosting.

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