Ingredients
20 ounces Cream Cheese or Neufchâtel; softened
3 sticks Unsalted Butter; softened
220 g Powdered Sugar
1 tablespoon Vanilla Extract
1 1/4 teaspoon Almond Extract; can alter to taste
1/8 teaspoon Salt; preferably Fleur de Sel
Preparation
Combine cream cheese and butter in stand mixer and beat on low speed until just mixed.
Add extracts and salt and beat again until incorporated.
With the mixer running on low, slowly spoon in powdered sugar. Beat until well incorporated, but be careful not to overbeat/whip to avoid trapping in air bubbles.
Optional: Buttercream is a soft shade of ivory/cream. If a whiter color is desired, add purple food coloring in very small amounts and incorporate thoroughly between each addition. (Use partial drops if using liquid food coloring, and the tip of a toothpick dipped lightly if using gel.)
