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Almond Buttercream Frosting

Yield 9 cups


  • 2 cups butter, softened
  • 4 (16-ounce) packages powdered sugar, sifted
  • 3/4 teaspoon salt
  • 1/2 cup almond liqueur
  • 1 tablespoon vanilla extract
  • 1/2 cup milk

How to Make It

  1. Beat butter at medium speed with an electric mixer until creamy. Gradually beat in one-fourth powdered sugar; add salt, liqueur, and vanilla, beating until blended. Gradually add remaining powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at medium speed to spreading consistency. Cover to prevent drying.