My niece recently wanted to learn how to make butter cream frosting and this is about as easy as it gets. No cooking, just mixing. Mix all ingredients together except cream. Slowly add the cream as you may not need it all, depending on humidity and temperature. Alternately, you may need more depending on the consistency you want. If you are allergic to nuts, replace the almond extract with vanilla. For a layer cake, double the recipe. After frosting the cake, it should be kept in the refrigerator. After all, it is butter and cream.