Vanilla-Almond Buttercream
 
Makes approximately 3¾ cups
Ingredients
  • 1 cup unsalted butter, softened
  • 5 cups confectioners’ sugar
  • 3 tablespoons whole milk
  • 2 teaspoons vanilla extract
  • ⅛ to ¼ teaspoon almond extract
  • ¼ teaspoon salt
  • Gel food coloring in desired color
Instructions
  1. In a large bowl, beat butter with a mixer at medium-low speed until light and creamy, approximately 1 minute. Gradually beat in confectioner’s sugar until well combined, scraping down sides of bowl as needed. Beat in milk, vanilla extract, desired amount of almond extract, and salt until well combined. Increase mixer speed to high and beat buttercream until light and fluffy, 2 to 3 minutes. Beat in enough food coloring to achieve desired hue. Use immediately, or store in an airtight container, refrigerate, and use within 3 days at room temperature.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mini-vanilla-cupcakes-with-vanilla-almond-buttercream/