This recipe is from Rosie Alyea, a professionally trained baker and author of the popular blog "Sweetapolita". Rosie says, "This frosting is fluffy, sweet, and the most reminiscent of that sugary bakery frosting we find on sprinkled cupcakes and layer cakes in the supermarkets. It's also the quintessential birthday cake frosting that many of us cherish from our childhood, making it a crowd-pleasing favorite."

Also see Rosie's Recipe for Super White Cake

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INGREDIENTS

1 cup (225 g) unsalted butter, room temperature
1/4 cup (50 g) high-ratio shortening (see Tip)
Pinch of salt
3 1/4 cups (410 g) confectioners' sugar, sifted
1/2 cup (120 ml) heavy cream
2 teaspoons pure vanilla extract or vanilla bean paste
1/4 teaspoon pure almond extract (or almond bakery emulsion)

DIRECTIONS

1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and salt on medium speed until very pale and creamy, 8 minutes. Gradually add the confectioners' sugar, heavy cream, vanilla, and almond extract (or emulsion). 
2. Reduce the speed to the lowest setting and beat for 1 minute. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes. 
3. The frosting will keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften. If necessary, you can warm the frosting in a heatproof container in the microwave in 10-second intervals, stirring after each one, until smooth and spreadable.

Variations:  
Cotton Candy Bakery Frosting: Omit the vanilla and almond flavors and add 1/2 teaspoon cotton candy super strength flavor. Add food coloring to tint, as desired.

Sprinkle Bakery Frosting: Fold in 1/2 cup rainbow jimmies (sprinkles) and 1/2 cup confetti quins before using.