CLASSIC WHITE ALMOND BUTTERCREAM FROSTING

Classic White Almond Buttercream Frosting image

Provided by Cindy Smith Bryson

Categories Cakes

Time 15m

Number Of Ingredients 8

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2 stick (1/2 lb.) unsalted butter, softened until you can make a fingerprint in it. you do not want butter too soft or starting to melt.
12 oz (3 cups) confectioners sugar, sifted if desired
1/8 tsp salt
2 Tbsp meringue powder (optional) typically used in humid weather or when more stiffness is desired for decorating
3/4 tsp clear vanilla (will produce a whiter frosting)
3/4 tsp almond extract
3/4 tsp butter flavoring
2 Tbsp heavy whipping cream or half and half

Steps:

1. In large mixer bowl, beat butter until fluffy and lighter in color, about 5-8 minutes.
2. Turn mixer on low and slowly add confectioners sugar little by little. Make sure that sugar is incorporated prior to adding more. Frequently scrape down sides of the bowl.
3. Add salt, meringue powder if using, vanilla and almond extracts and butter flavoring until combined, frequently scrapping down sides of the bowl.
4. Add cream one tablespoon at a time until desired consistency is reached.
5. Increase mixer speed to medium and continue beating frosting until it is almost pure white and fluffy, about 5 minutes. You are whipping air into your buttercream for that light and airy texture.
6. Frost cake(s) or store in airtight container until ready for use. You may keep at room temperature for up to 2 days. It will keep in refrigerator until expiration date on the butter used. Freeze for up to 1 month. If your buttercream has been refrigerated or frozen, bring to room temperature and rewhip, adding cream if needed to get desired texture.