Almond Buttercream Frosting
- 3/4 cup butter (1 1/2 sticks), softened
- 3 to 4 cups confectioners' sugar
- 1 1/2 teaspoons almond extract
- With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend. Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using.
- Yield: 3 cups