Versatile Buttercream Frosting

This is a copycat recipe from another one I saw on here-- but not a duplicate, because this is intended to be made for frosting than for bonbons (though it certainly could be used that way.) By "extract", vanilla extract is the most commonly used one for traditional buttercream flavor. But this is a versatile recipe: you want almond-y buttercream? Use almond extract. Fruity buttercream? Try orange, strawberry, or pineapple extract. Why not chocolate extract or peppermint extract! Chocolate and vanilla extracts together taste great too. Frosts about 20-24 cupcakes or one 8" two-layer cake.

• Ready In: 30 mins
• Serves: 24
• Yields: 4 1/2 cups

Ingredients

• 1⁄3 cup unsalted butter
• 1⁄4 cup  whipping cream
• 1⁄4 teaspoon salt
• 4  cups powdered sugar
• 3⁄4 teaspoon  extract (However you want to flavor it -- mint, lemon, vanilla, almond, etc.)

Directions

1. Put butter, cream, and salt into a pot and heat almost to a simmer, stirring often.
2. Turn off the stove and place the pot on a trivet where you'll be working.
3. Add 3/4 tsp extract of your choice and stir.
4. If using food coloring, add it now and also stir.
5. Add 4 cups powdered sugar.
6. Stir, then knead until smooth and all the powdered sugar has been absorbed.
7. Put the whole thing into a large container for now and wait for it to cool to room temperature. (DO NOT REFRIDGERATE! This will cause it to set.).
8. After it has cooled enough, put into a pastry bag for decorating or large-nozzle one to frost cupcakes. Or frost your cake with it. (Or eat it out of the container if having a sugar fit.).