½ C Butter at room temperature
3 T Cream (or milk)
4 T Maraschino Cherry Syrup (completely optional, makes frosting pink)
4 ½ Cups Powdered sugar
½ t Almond Extract
1/2 t vanilla
*Perfect for sugar cookies. If I don't use the cherry syrup, I use more cream....to make it whatever thickness I want.
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