Place soft butter in a mixing bowl. Beat with a hand mixer until fluffy and completely smooth.

Add the powdered sugar, almond extract, vanilla, salt, and about 2 tablespoons of the cream.

If desired, add food coloring. I recommend gel food coloring because it doesn't thin out the frosting like liquid does.

Beat until smooth, adding additional cream as needed. You want it to be thick but spreadable.

You can spread the frosting on sugar cookies with an icing spatula or butter knife, or use a piping bag.

If using sprinkles, add them quickly before the frosting has time to set up.