1. In the bowl of a stand mixer, cream butter until soft and fluffy.
2. Add icing sugar and mix until smooth.
3. Mix in almond extract.
4. Add marshmallow fluff and mix until buttercream is completely smooth.
5. If you are wanting to colour the buttercream, add in desired colour at this point and continue to mix until colour is incorporated.
6. Buttercream can be used immediately, or stored in a sealed container for 2-3 days.
7. Allow for the buttercream to come to room temperature before trying to work with it when removing from the fridge.
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