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Vanilla-Almond Buttercream

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Makes about 1 1/4 cups

Ingredients
  

  • 6 tablespoons (84 grams) unsalted butter, softened
  • ¼ teaspoon kosher salt
  • 1½ cups (180 grams) confectioners’ sugar
  • 1½ tablespoons (22.5 grams) heavy whipping cream
  • ¼ teaspoon (1 gram) vanilla extract
  • ¼ teaspoon (1 gram) almond extract

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until creamy, about 1 minute, stopping to scrape sides of bowl.
  • With mixer on low speed, gradually add confectioners’ sugar alternately with cream, beginning and ending with confectioners’ sugar, beating just until combined. Beat in extracts.
  • Increase mixer speed to medium; beat until light and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Use immediately.
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