Ingredients

• Base frosting:
• 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
• Vanilla frosting:
• 1 teaspoon vanilla extract
• Almond frosting:
• 1 teaspoon almond extract
• 6 drops yellow food coloring
• Unsprayed (nontoxic) mini roses

Directions

1. For base frosting:

2. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then cream and vanilla. Divide between 2 bowls.

3. For vanilla frosting:

4. Mix 1 teaspoon vanilla into 1 bowl of base frosting.

5. For almond frosting:

6. Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.

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