Oliver's Buttercream Frosting

makes enough to frost 36 cupcakes or one 2-layer cake

8 ounces goat's milk butter, softened

10 ounces confectioners' sugar, sifted

1 teaspoon vanilla extract

1 teaspoon almond extract

3 tablespoons almond milk

Add the butter to the bowl of a stand mixer. Beat until creamy, about 2 minutes. Add the sifted confectioners' sugar to the bowl (all at once is fine), making sure to turn speed down to the lowest setting. Mix until the sugar is mostly combined, then increase speed to medium high.

Scrape down bowl. Add extracts and beat on high. Scrape down bowl. Add the almond milk and beat on high speed until very light and fluffy, about 4 to 5 minutes. Frost cupcakes or cake as desired.