Instructions

• Put 1/2 cup softened butter into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
• Beat the butter on medium speed for about 1–2 minutes until smooth and slightly fluffy (use an electric hand mixer if you don’t have a stand mixer).
• With the mixer on low, add 1 pound powdered sugar in a few additions, mixing briefly after each addition until incorporated. Scrape down the bowl and paddle as needed.
• Add 2 teaspoons almond extract and mix on low just until combined.
• With the mixer running on low, slowly add the 2 tablespoons milk, one tablespoon at a time, mixing after each addition. If the frosting is still too stiff, add a little more milk, a small amount at a time, until it reaches a creamy, spreadable consistency.
• Increase the mixer speed to medium and beat for 20–30 seconds more to make the buttercream light and smooth. The frosting should hold its shape but be easy to spread.
• Stop the mixer, scrape the bowl and paddle, and use the almond buttercream immediately or store as needed.