ALMOND CAKE FROSTING RECIPES
ALMOND FROSTING | BETTER HOMES & GARDENS
If you love the signature wedding cake flavor, you definitely need to frost your next cake with almond icing. This light and fluffy almond buttercream frosting comes together in just 10 minutes. Use the sweet almond frosting on your favorite cakes, cupcakes, and cookies to give them little extra punch of flavor.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 10 minutes
Yield 1-1/2 cups
Number Of Ingredients 6
Steps:
- In a small mixing bowl beat butter with an electric mixer on medium speed until fluffy. Beat in almond extract and vanilla. Alternately add powdered sugar and light cream or milk, beating until smooth and easy to spread. To tint, if desired, stir in a few drops food coloring. Makes about 1 1/2 cups.
Nutrition Facts : Calories 29 calories, CarbohydrateContent 4 g, CholesterolContent 4 mg, FatContent 2 g, SaturatedFatContent 1 g, SodiumContent 15 mg, SugarContent 4 g
VANILLA AND ALMOND FROSTING RECIPE - FOOD.COM
You can use the base of this recipe to make almond and/or vanilla buttercream frosting. The vanilla works wonderfully with most any cake flavor. The almond is highly recommended with a chocolate or devil's food cake. Note that the entire recipe makes 7 1/2 cups of frosting. I discovered this recipe in Bon Appetit, 2004.
Total Time 15 minutes
Prep Time 15 minutes
Yield 7 1/2 cups
Number Of Ingredients 7
Steps:
- For base frosting:.
- Using electric mixer, beat butter in large bowl until fluffy.
- Gradually beat in sugar, then cream and vanilla.
- If making both frostings: Divide between 2 bowls.
- For vanilla frosting:.
- Mix 1 teaspoon vanilla into 1 bowl of base frosting.
- For almond frosting:.
- Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.
Nutrition Facts : Calories 1330.9, FatContent 75.9, SaturatedFatContent 48, CholesterolContent 203.4, SodiumContent 15.8, CarbohydrateContent 168.1, FiberContent 0, SugarContent 164.6, ProteinContent 0.9
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