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Break 2 (4 oz.) white chocolate baking bars into pieces. Melt white
chocolate and 1/3 cup heavy cream in a microwave-safe bowl at
MEDIUM (50% power) 1 minute or until melted and smooth, stirring at
30 second intervals. (Do not overheat.) Let cool to room temperature
(about 30 minutes). Beat 1 cup softened butter and 1 cup powdered
sugar at low speed with an electric mixer until blended. Add 5 cups
powdered sugar alternately with 1/4 cup almond liqueur, beating at
low speed until blended after each addition. Add white chocolate
mixture; beat at medium speed until spreading consistency.
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