Ingredients

• 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
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 6 drops yellow food coloring
• Unsprayed (nontoxic) mini roses

Browse by ingredient

Instructions

1. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then cream and vanilla. Divide between 2 bowls.
2. For vanilla frosting: Mix 1 teaspoon vanilla into 1 bowl of base frosting.
3. Mix 1 teaspoon vanilla into 1 bowl of base frosting.
4. For almond frosting: Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.
5. Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.