With an electric mixer on medium high speed beat the butter and cream cheese until fluffy 2 to 3 min. Reduce speed to low add sugar 1/2 cup at a time, then add in the the vanilla and almond extract and mix until smooth and combined, scraping down the sides of the bowl as needed. If not using immediately, buttercream can be refrigerated up to 3 days in an airtight container. Before using bring to room temperature and beat on low speed until smooth again.
Makes 4 cups (2 cups frosts 20 to 22 cupcakes)