American Buttercream

Vanilla

1 C butter, room temp

2 t vanilla

1/4 t almond extract, optional

1/8 t salt, finely ground

480 g powdered sugar, sifted

3 T half and half

Beat butter until creamy.

Dissolve salt into extracts.

Incorporate all ingredients on low speed.

Beat on high for 3 mins.

Frosts 2 dozen cupcakes.

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Note 1:

If making chocolate,

replace 480 g powdered sugar with

420 g powdered sugar and 45 g cocoa powder.

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Note 2:

For whipped buttercream, omit half and half.

After sugar is incorporated, beat in 3-5 T whipping cream.

Continue beating 3 mins or until fluffy.