Recipe information
Yield
Makes about 7 1/2 cups Servings
Ingredients
Base Frosting
3
cups (6 sticks) unsalted butter, room temperature
10
1/2 cups (2 1/2 to 2 3/4 pounds) powdered sugar
3
tablespoons whipping cream
1
1/2 teaspoons vanilla extract
Vanilla Frosting
1
teaspoon vanilla extract
Almond Frosting
1
teaspoon almond extract
6
drops yellow food coloring
Unsprayed (nontoxic) mini roses
Need to make a substitution?
Preparation
For Base Frosting:
Step 1
Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then cream and vanilla. Divide between 2 bowls.
For Vanilla Frosting:
Step 2
Mix 1 teaspoon vanilla into 1 bowl of base frosting.
For Almond Frosting:
Step 3
Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.