One buttercream base makes two frosting flavors. Vanilla tops the orange cupcakes , and almond tops the devil's food . Be sure to use unsprayed (nontoxic) roses for decoration.
Recipe information
Yield
Makes about 7 1/2 cups
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
Preparation
For base frosting:
Step 1
Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then cream and vanilla. Divide between 2 bowls.
For vanilla frosting:
Step 2
Mix 1 teaspoon vanilla into 1 bowl of base frosting.
For almond frosting:
Step 3
Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.
