Ok, so the secret to my favorite, and most delicious, vanilla buttercream... (It's not vanilla.) Just kidding - there's a ton of vanilla in there, but that's not what makes it my smooth and creamy, so delicious you want to lick it like an ice cream cone, best Best BEST vanilla buttercream.
It's almond extract. (Loud gasp. Dramatic Pause.)
No, for real - this recipe is a sure fire delicious hit, and with a little bit of almond (or imitation almond, depending upon your allergy permissions) it really hits the vanilla craving spot.
Don't take my word, though. Give it at try.
4 cups powdered sugar
2 sticks salted butter, softened
1 tablespoon pure vanilla extract (NOT IMITATION, JUST NO, NO, NO, NO!!! Pure is the only way to go here)
1/2 tablespoon almond extract (or imitation almond - works just as well, see I'm far less dramatic about that)
3 tablespoons whole milk
Pinch of salt (for the reasoning behind that see my previous post)
Cream butter, then add other ingredients and beat till light and fluffy. Then ENJOY!
Side note - if you want the buttercream to be lighter (like the layer in the middle of the cupcake above, as opposed to the cream pictured on the top) add a teeny tiny (we are talking the tip of the toothpick and that's it!) amount of purple gel food coloring. It counteracts the yellow tint.
So that's it. My best Best BEST vanilla buttercream. Use it in good health!!
