I have never understood how anyone can use unsalted butter for frosting, or for most baking in general…it makes it utterly tasteless and bland…I think the saltiness is needed to balance the sweet. I now check the ingredients before I buy any shop cakes or bakes, to make sure they list ‘salted butter’, as I know I’ll be disappointed in the flavour if they don’t. I have always used salted butter for anything I bake…I live in Northern Ireland and our butter is really good. We call it ‘icing sugar’ here too, although I think we would call coffee cream, ‘double cream’.
I plan to try this frosting recipe soon.

Is “icing sugar” a Canadian term? I’ve never heard of it referred to or read a label that stated it as anything other than confectioner’s sugar (as it is used for most confections, like candy) or 10x sugar.

Way too sweet, but great texture, so I am using it as a base to customize. Going to cut the sweetness with more cream or whipped heavy cream, and then flavor it for my macarons.

Use artificial vanilla extract (it’s clear)

Only frosting I use to frost out old fashioned Ed buttermilk sugar cookies!!! They pair so good together

That’s your opinion, not sure why you chose to ride in on your horse, definitely could have been worded differently, or perhaps not at all.

It is extremely important to remember that people are severely allergic to nuts, and almond extract IS a nut. Often people who use extracts (almond, walnut, etc.) do not realise that this is the same danger for nut allergic people as using a physical nut would be.

Making this sort of switch on a recipe that almost everyone understands to be nut free is dangerous. If you are going to do this, then you need to make absolutely sure that everyone is fully aware of the nut content when you serve it — and moreover, that anyone who is nut allergic doesn’t come into cross-contamination contact as well.

Today this recipe was my saving grace. I tried making Swiss meringue buttercream for the first time ever and it didn’t turn out to say the least. I had used all of my unsalted butter and thought I was doomed since most buttercream recipes of any sort that I’ve seen call for unsalted. I checked my fridge and all I could find was 1 cup worth of salted butter. I goggled what I could do with it and I found this recipe. Not only did I have all the ingredients but it was actually the best buttercream I have tasted!

I have used white margarine for over 30 years to make it white. I use half butter and white margerine. Have not talked to anyone who does not love it.