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In a large bowl, add room temperature butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
Add heavy cream, vanilla extract (and optional almond extract), and salt, then whip for an additional 2-3 minutes, or until light and fluffy.
Add additional heavy cream as needed to reach desired consistency.
Pipe or spread frosting with a knife onto cupcakes and serve.