This icing is similar to the flavor and has a medium consistency like bakery icing. It is ideal for frosting and borders.
* 2 cups unsalted butter, softened
* 2 lbs. confectioners' sugar (I like a little less)
* 1/2 tsp. salt
* 2 tsp. vanilla
* 2 tsp almond extract
* 6 oz. whipping cream
Cream butter until fluffy. Add sugar and continue creaming until well-blended. Add salt, flavoring and whipping cream; blend on low speed until moistened. Beat at high speed until icing is fluffy.
Extra-Special Buttercream icing needs to be refrigerated, both after it is made and when it is placed on a cake. It will keep 3-5 days in the refrigerator.
Yield: 7 1/2 cups.