Butter Cream Frosting

1 c. butter, room temperature 

4 1/2  c. Powdered sugar

1/4 c. Cream*

1/8 tsp. salt

1 tsp. vanilla

1 tsp. Almond Emulsion

Beat the butter until creamy and pale in color.  Add the remaining ingredients and beat until fluffy.

*1/2 & 1/2 or milk can be subbed, but, this is what determines the creaminess so go big or go home....

**I like to add cherry extract to red, orange extract to orange, etc. A capful is all you need and kicks the frosting up a notch!