Step 1

Beat 1 cup of unsalted butter on a medium speed for 1 minute with a hand mixer until smooth.

Step 2

Add in 1 tsp vanilla extract, 1 tsp almond extract, and 1/4 tsp salt. Mix on a low speed until the ingredients are incorporated.

Step 3

Mix in 2 cups of powdered sugar and 1 Tbsp of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed.

Step 4

Once fully mixed, if the frosting seems too thick, add in additional heavy cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). If your frosting looks broken, add in more room-temperature butter, 1 Tbsp at a time until it comes back together.

Step 5

Stir the frosting by hand with a rubber spatula once it's made for a minute or two to make the frosting super smooth.

Step 6

Either cover the frosting flush with plastic wrap to prevent crusting or place it in a piping bag fit with your favorite frosting tip. This buttercream can sit at room temperature for a day, be stored in the fridge for up to a month in an airtight container, or stored in the freezer for 3 months.