- 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
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 6 drops yellow food coloring
- Unsprayed (nontoxic) mini roses
- Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then cream and vanilla. Divide between 2 bowls.
- Mix 1 teaspoon vanilla into 1 bowl of base frosting.
- Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.