Step 1

In the bowl of a stand mixer with the paddle attachment, cream butter until creamy - about 30 seconds.Pro tip - unlike my other buttercreams in this one you want to avoid incorporating too much air, otherwise you will have air pockets when piping.

Step 2

Then, add the heavy cream, followed by the pudding mix and salt - combine well but don't over-mix. Scarpe the sides and bottom of the bowl for any butter that may have gotten stuck.Pro tip - make sure you have no lumps - if necessary add a bit of powdered sugar to help it combine.

Step 3

Add the vanilla and almond extract as well as any other flavoring you want.

Step 4

Next, add the powdered sugar in two batches. Again combine well but don't over-mix. Pro tip - the mixture will look dense now but do not add any more liquid yet.

Step 5

Then, whip for 2 full minutes - check to make sure it's not too stiff and not too gritty. If necessary add 1 or 2 tbsp heavy cream or milk to adjust consistency. Mix some more if necessaryPro tip - while we do not want to make this too light and airy we still want to ensure it's delicious and not gritty.

Step 6

The total mixing time for this buttercream should not be more than 5 minutes. Pro tip - If you find that you have over whipped the buttercream. Stir it with a flat silicone spatula using a spreading motion. This will break some of the air pockets

Step 7

You can divide the buttercream into the number of colors required. Take note that colors will also affect the consistency of your buttercream.Pro tip - always use gel food colors, not water-based colors as it will make the buttercream too soft to pipe or spread. If water-based colors are all you have, omit liquid in the recipe so you start with a stiffer buttercream consistency.