You can use the base of this recipe to make almond and/or vanilla buttercream frosting. The vanilla works wonderfully with most any cake flavor. The almond is highly recommended with a chocolate or devil’s food cake. Note that the entire recipe makes 7 1/2 cups of frosting. I discovered this recipe in Bon Appétit, 2004.
Using electric mixer, beat butter in large bowl until fluffy.
Gradually beat in sugar, then cream and vanilla.
If making both frostings: Divide between 2 bowls.
Mix 1 teaspoon vanilla into 1 bowl of base frosting.
Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.
