Frosting for a double layer cake or about 20 cupcakes
2 packages (8 ounces) Philadelphia cream cheese, softened
1 1/2 cups (3 sticks) unsalted butter, softened
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
6 cups confectioner’s sugar
In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and smooth. This will take about five minutes.
Blend in the vanilla and almond extract. Beat to combine.
Add the confectioner’s sugar slowly, about one cup at a time, and mix until smooth.
Note: While this recipe probably won’t need it, you can add a splash of milk for a thinner frosting.