Cupcake icing

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.

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