Whipped Butter Cream Icing

By RuthLouise

*You can use as little as 4 cups if you want to decrease sugar

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

Preparation

Step 1

Beat butter in bowl of stand mixer with whisk attachment on
medium-high speed until light and fuffy. (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