In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, 2 to 3 minutes. Add confectioners’ sugar, 1 cup (120 grams) at a time, beating until combined. Add 2 tablespoons cream, beating until smooth. Divide buttercream among 3 bowls.

For coffee cream: In a small bowl, combine 2 tablespoons cream and coffee, stirring until smooth. Add to one bowl of buttercream, stirring until smooth.

For orange cream: Add orange zest and juice to one bowl of buttercream, stirring until smooth.

For almond cream: Add almond extract and remaining 1 tablespoon cream to one bowl of buttercream, stirring until smooth.