0.5teaspoonpure vanilla extractI use 1 teaspoon of vanilla if not using butter flavor
0.5teaspoonpure almond extract
1poundpowdered sugar
.25teaspoonfine sea salt
1tablespoonmeringue powder
1 to 2tablespoonswater or milk to thin if necessary
Instructions
In a large mixing bowl, beat together butter, shortening, and salt on low for about 5 minutes.
Add extracts and beat to combine.
Add half of the powdered sugar and the meringue powder, mix together.
Add 1/2 cup of powdered sugar at a time until you reach your desired consistency.
Add a little milk or water, a teaspoon at a time if necessary to thin the frosting. Continue mixing on low for several minutes to create a light and fluffy frosting.
If you would like to color your frosting, add food coloring and continue beating until you reach your desired color.
Use immediately or cover and refrigerate.
Notes
Buttercream can be left on the counter for up to 3 days, or refrigerated for a few weeks, as long as it is sealed properly.
I only needed half of my frosting to be green so I used a separate bowl to mix in the coloring. I use gel coloring, and "scoop" out the gel with a toothpick. I run the toothpick across the frosting and then throw away the toothpick. If you need a darker color, use a clean toothpick each time so you do not contaminate your jar of coloring.
This recipe makes 1.25 pounds of frosting, or approximately 32 tablespoons.