Buttercream Frosting

This recipe for classic Buttercream Frosting is my go-to for decorating cakes and cupcakes. It’s simple, yet delicious and creamy, and also holds it’s shape well when using frosting decorating tips. My variation uses almond extract instead of the usual vanilla flavoring. One reason I like to use pure almond extract is for the clear color. It keeps the frosting a crisp, white color. The flavor of almond extract is also amazing with a sweet, nutty depth.

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Prep Time 12

Total Time 12

Ingredients

1 cup butter softened (I use Country Crock’s Plant butter with olive oil)
4 cups confectioner’s sugar sifted
2 tsp almond extract
pinch of salt
3 tbsp milk almond milk or half and half

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions

In a large bowl, cream softened butter on medium speed until smooth and has lightened in color, about 2-3 minutes.
Add the confectioner’s sugar, 1/2 cup at a time. Once all sugar is incorporated, scrap sides of bowl down, then turn mixer to high and mix about 10-15 seconds more.
Add almond extract and a pinch of salt and mix until well incorporated.
Add your milk, 1 tbsp at a time until the preferred consistency is achieved.

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