ALMOND BUTTERCREAM RECIPE RECIPES
ALMOND BUTTERCREAM FROSTING RECIPE | MYRECIPES
Provided by MyRecipes
Yield 9 cups
Number Of Ingredients 6
Steps:
- Beat butter at medium speed with an electric mixer until creamy. Gradually beat in one-fourth powdered sugar; add salt, liqueur, and vanilla, beating until blended. Gradually add remaining powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at medium speed to spreading consistency. Cover to prevent drying.
CLASSIC WHITE ALMOND BUTTERCREAM ... - JUST A PINCH RECIPES
Also known as wedding cake frosting, this classic buttercream is perfection when you want a frosting that has that bakery taste for your cakes. This is the buttercream that you will be tempted to eat right out of the bowl! Especially delicious on a tender, moist white cake this is the flawless frosting for your birthday and special occasion cakes. The ideal complement to the also posted " Shortcut Classic White Almond Sour Cream Cake." Creamy and light with the delicate flavor of almond, you can omit the almond and increase the vanilla to make this a classic vanilla buttercream.
Provided by Cindy Smith Bryson @cindyluhooskitchen
Categories Cakes
Prep Time 15 minutes
Number Of Ingredients 8
Steps:
- In large mixer bowl, beat butter until fluffy and lighter in color, about 5-8 minutes.
- Turn mixer on low and slowly add confectioners sugar little by little. Make sure that sugar is incorporated prior to adding more. Frequently scrape down sides of the bowl.
- Add salt, meringue powder if using, vanilla and almond extracts and butter flavoring until combined, frequently scrapping down sides of the bowl.
- Add cream one tablespoon at a time until desired consistency is reached.
- Increase mixer speed to medium and continue beating frosting until it is almost pure white and fluffy, about 5 minutes. You are whipping air into your buttercream for that light and airy texture.
- Frost cake(s) or store in airtight container until ready for use. You may keep at room temperature for up to 2 days. It will keep in refrigerator until expiration date on the butter used. Freeze for up to 1 month. If your buttercream has been refrigerated or frozen, bring to room temperature and rewhip, adding cream if needed to get desired texture.
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