Buttercream Frosting
Serves: Frosted 24 cupcakes
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 tsp. vanilla extract
  • ½ tsp. almond extract
  • 4 cups confectioners sugar
  • 2 Tbs. whole milk*
  1. Beat the butter in a standing mixer at medium speed for 3 minutes, scraping down the bowl if necessary
  2. Add the vanilla and almond extracts and beat until incorporated.
  3. Slowly add the confectioners sugar, 1 cup at a time, adding the milk after the first cup, until all 4 cups have been added. Turn your mixer to medium-high and beat for 3 minutes, until fluffy.
*I like to use whole milk in this recipe. Using a lower fat milk will make the frosting much sweeter.
Recipe by Made by Melissa Lee at http://www.madebymelissalee.com/buttercream-frosting/