Servings: Enough frosting to easily frost 28 pumpkin-shaped cookies.

1 cup salted butter, softened 1 cup salted butter, softened
4 cups powdered sugar (480 g) divided 4 cups powdered sugar (480 g) divided
4-6 tablespoons cream, divided 4 to 6 tablespoons cream, divided
1/4 teaspoon salt ¼ teaspoon salt
1 teaspoon vanilla 1 teaspoon vanilla
1/2 teaspoon coconut extract, scant ½ teaspoon coconut extract, scant
1/2 teaspoon almond extract, scant ½ teaspoon almond extract, scant
gel food coloring gel food coloring

In a large bowl or stand mixer, use the flex blade attachment to beat the softened butter until it is fluffy, about 2 to 3 minutes.
Add half of the powdered sugar and 2 tablespoons cream. Beat well. Scrape the sides and bottom of the bowl.
Add the remaining powdered sugar and 2 more tablespoons of cream. Beat well.
Add salt, vanilla, coconut, and almond extracts. Beat well. Scrape the sides and bottom of the bowl.
Add remaining 1 to 2 tablespoons of cream, if needed.
Add gel food coloring if you want to tint the frosting. (liquid food coloring can mess with the consistency.)
I piped the frosting onto the cookies using a size 12 tip, then spread with an offset spatula.
This is enough frosting to do about 2 dozen cookies, but that totally depends on your cookie shape. Frost the cookies and store in a tupperware on the counter for 2 to 3 days. I left frosted cookies on a cooling rack overnight to firm up before placing in tupperware.
Leftover frosting is great on graham crackers!

I tested this recipe using the paddle attachment one time and the whisk attachment the other time. So much fluffier with the whisk! I'm never going back!  I tested this recipe using the paddle attachment one time and the whisk attachment the other time. So much fluffier with the whisk! I'm never going back!
Website showing frosting technique: www.thekitchenmccabe.com/2014/04/04/super-soft-sugar-cook...  Website showing frosting technique: www.thekitchenmccabe.com/2014/04/04/super-soft-sugar-cook...