Ingredients
1 cup butter, softened
3 cups powdered (confectioners') sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
1/8 tsp salt
2 - 3 tablespoons milk
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Electric butter churn — artisan butter from cream in minutes
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Piping set for pastry, choux, cream decorating
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Piping set for pastry, choux, cream decorating
Italian cream cheese — tiramisu, pasta, risotto finishing
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I recommend using a stand mixer, if you have one, if you would also like to achieve the super light frosting feel. Even if you don't have one, you can still get that lightness, it will just involve you standing there with your hand mixer for a lot longer than you might want to stand there. In a large mixing bowl, beat the butter until it's a smooth consistency. Add in the powdered sugar, salt, and both extracts. Mix these well. Start adding in the milk a little at a time, especially if it becomes too difficult to mix the original mixture. Keep adding milk and beating the mixture until you reach your desired consistency. After you've added all the ingredients, add food coloring, if desired.