Recently I used this almond buttercream icing for birthday cupcakes. In fact, instead of making a large birthday cake, these cupcakes were a perfect alternative for the birthday celebration.
Buttercream is delicious and by making a small amount of the recipe I found in Frostings by Courtney Whitmore, I was able to easily decorate twelve cupcakes. Here is the whole recipe, but realize that it will make 4 1/2 cups of icing for a large layer cake.
Gather these ingredients: 1 cup unsalted butter at room temperature, 3-4 cups powdered sugar, 1 tablespoon almond extract, 2 tablespoons heavy cream
In an electric stand mixer, beat butter until creamy on medium speed. Add powdered sugar slowly one cup at a time. Allow to incorporate. Add almond extract and cream. Continue to beat for a few more minutes. If frosting is too stiff, add more cream to thin.
Pipe onto cupcakes with a piping bag and decorate. I used red and white sprinkles.