Almond Buttercream

3 c. powdered sugar

1/4 c. butter, softened

1/4 tsp. salt

1/4 tsp. almond extract

2-3 T. whole milk

Combine sugar, butter, salt and extract in mixing bowl. Turn mixer on low speed and gradually add milk, one tablespoon at a time, until frosting reaches desired consistency. For this cake, you want the frosting to be stiff enough that when you lift the beaters, stiff peaks form. If it droops back into the bowl, it will be too soft to hold its shape on the cake. To fix that, just add a little more powdered sugar until it stiffens.