Beat 1/3 cup softened butter, cream with 2 cups powdered sugar, add ¼ cup melted Suan's® Scotch Bonnet Pepper Jelly cream together, add 1 teaspoon pure vanilla extract and ½ teaspoon pure almond extract. Frost your favorite cake; I like this on chocolate cake. As a filling to a cake use 3 Tablespoons of each butter and cream cheese, follow directions as above.

Also try my Scotch Bonnet Mango Lemon Buttercream icing