Whipped vanilla buttercream

• Vegetarian
• Gluten free

• Baking & Spices

  • 32 oz Confectioners' sugar
  • 1 tsp Mccormick almond extract, pure
  • 2 tsp Mccormick vanilla extract, Pure
  • 1 pinch Salt

• Dairy

  • 1 cup Butter
  • 2 tbsp Whole milk

Found on iambaker.net

Description

Ingredients

• 1 cup (2 sticks) butter, softened
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1 teaspoon McCormick® Pure Almond Extract
• 32 ounces (8 cups) confectioners sugar, sifted*
• 2 tablespoons whole milk (you can use up to 1/2 cup if you need a loose, creamy consistency)
• pinch salt
• *You can use as little as 4 cups if you want to decrease sugar

Directions

• Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
• Add vanilla and almond extract.
• With the mixer on low, slowly add in confectioners sugar , milk, and salt; frequently scrape sides and bottom of the bowl.
• Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)
• If frosting is too thick to spread, gradually beat in additional milk.
• Store in refrigerator up to 2 weeks. Rewhip before using.