Makes 1 serving
- 4 cups confectioners’ sugar
- 10 tbsp unsalted butter, melted
- 2 tbsp whipping cream or milk
- 1 tsp almond extract
- 1 tsp vanilla extract
In a small mixing bowl, use an electric mixer on low speed to combine confectioners’ sugar and butter. Beat in whipping cream or milk and extracts until smooth.
*Note: A crumb coat seals in stray crumbs and fills cracks on a multilayer cake, creating a smooth surface for the final coat of frosting. After stacking and filling layers, brush away any loose crumbs. Apply a thin layer of frosting to fill in any cracks and to seal the surface of the cake. Chill the cake for 15 to 20 minutes to set the frosting. Apply remaining frosting as desired.
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