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
Beat butter using a paddle attachment on a medium-low speed until lighter in color.
Add 4 cups of powdered sugar and extracts and mix on a low speed until combined.
Clean the sides of the bowl with a spatula and add the remaining powdered sugar.
Mix on a low speed until sugar is incorporated and then increase speed to medium-high until fluffy and smooth - about 2 minutes.
Color using gel food coloring and decorate!
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.