Makes 6 cups of buttercream.

Ingredients

4 sticks (2 cups) salted butter, room temp

7 cups powdered sugar, sifted

2 teaspoons vanilla extract

1 teaspoon almond extract (optional)

Instructions

1. Beat butter using a paddle attachment on a medium-low speed until lighter in color.

2. Add 4 cups of powdered sugar and extracts and mix on a low speed until combined.

3. Clean the sides of the bowl with a spatula and add the remaining powdered sugar.

4. Mix on a low speed until sugar is incorporated and then increase speed to medium-high until fluffy and smooth - about 2 minutes.

5. Color using gel food coloring and decorate!

6. Buttercream can be stored in the freezer for up to a month in an airtight container. May require more whipping to get back to best consistency.