1/2 pound unsalted butter, at room temperature
10 oz Callebaut White Chocolate Couverture, melted
3 cups icing (confectioners') sugar
1 teaspoon pure vanilla extract
Approximately 6 Misty Minty Peppermint Patties, chopped
Few drops of food-grade peppermint oil OR 1/4 teaspoon peppermint extract (to taste)
Desired gel colour
In bowl of an electric mixer, or using hand mixer, whip butter on medium speed until nice and creamy. Beat in melted white chocolate, followed by the icing sugar and vanilla. If using patties, chop into chunks, and add them to mixture, along with food colour drops. Whip at medium high speed for about 2 minutes, until very fluffy. If using peppermint extract or oil in place of patties, add in with vanilla. If thicker consistency is preferred, you can add more icing sugar in small increments, until desired consistency is achieved. You can also add water, one tablepoon at a time, to create a lighter version.
Best paired with vanilla cake, cupcakes, etc.