- 1 cup (2 sticks) butter, softened
- 2 teaspoons Vanilla Extract
- 1 teaspoon Almond Extract
- 32 oz confectioners sugar, sifted*
- 2 tablespoons whole milk, you can use up to 1/2 cup if you need a loose, creamy consistency
- pinch salt
- *You can use as little as 16 ounces if you want to decrease sugar
Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
Add vanilla and almond extract.
With the mixer on low, slowly add in confectioners sugar , milk, and salt; frequently scrape sides and bottom of the bowl.
Once incorporated, whip frosting for at least 5-7 minutes on medium high to high.
If frosting is too thick to spread, gradually beat in additional milk.
Store in refrigerator up to 2 weeks. Rewhip before using.
*use a very small amount of purple food coloring to make the frosting a brighter white. This takes the yellow tint from it.
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