ICING WITH ALMOND EXTRACT RECIPES

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ALMOND FROSTING | BETTER HOMES & GARDENS



Almond Frosting | Better Homes & Gardens image

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

½ cup butter
½ teaspoon almond extract
½ teaspoon vanilla
2?½ - 3?½ cup powdered sugar, sifted
3 tablespoons light cream or milk
few drops food coloring (optional)

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

CLASSIC WHITE ALMOND BUTTERCREAM FROSTING | JUST A PINCH ...



Classic White Almond Buttercream Frosting | Just A Pinch ... image

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

2 stick(s) (1/2 lb.) unsalted butter, softened until you can make a fingerprint in it. you do not want butter too soft or starting to melt.
12 ounce(s) (3 cups) confectioners sugar, sifted if desired
1/8 teaspoon(s) salt
2 tablespoon(s) meringue powder (optional) typically used in humid weather or when more stiffness is desired for decorating
3/4 teaspoon(s) clear vanilla (will produce a whiter frosting)
3/4 teaspoon(s) almond extract
3/4 teaspoon(s) butter flavoring
2 tablespoon(s) heavy whipping cream or half and half

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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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.
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