Not Too Sweet Buttercream

1. 1

   Beat butter and cream cheese until creamy. Slowly add powdered sugar, about 1/2 cup at a time. Add flavorings and enough milk or cream to make the icing the consistency you want.

2. 2

   Almond extract is very strong: you might want to start with the smaller amount and then add more if you like it.

3. 3

   This icing should be refrigerated if it will be sitting out for more than a few hours, since it does have cream cheese and milk in it.

4. 4

   This is enough to frost cookies and a rectangular cake in the pan. If you want to do a layer cake, make a double recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.