1 cup butter, softened
4 cups powdered sugar
1 teaspoon almond flavoring
¼ cup strawberry jam
In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2 minutes until it is almost white in color. Add in the powdered sugar, vanilla , strawberry jam and a drop of red food coloring. Beat on low speed for 3-5 minutes. If the frosting is too stiff for spreading, you can add in a tablespoon more of jam or a tablespoon of milk.
3/4 cup unsalted butter, softened2 cups confectioner's sugar
Caramel (reserve about a tablespoon or 2 for drizzling)
1/2 teaspoon sea salt (I used 1 teaspoon, but I suggest starting low and adding as needed to taste)
For the icing, Combine 3/4 cup softened butter with 2 cups confectioner's sugar and at least a 1/2 teaspoon of sea salt in a mixing bowl (If you are using salted butter you can omit the salt). Beat with an electric mixer until the mixture is fluffy. Slowly add the cooled caramel and mix in until the frosting is smooth. I reserved about a tablespoon of the caramel to drizzle over my iced cupcakes. If piping the frosting, you may need to chill in the fridge for a bit to stiffen.