Almond Bark Buttercream Frosting Recipes

ALMOND BUTTERCREAM FROSTING

Steps:

• ⭐️Whip the butter and almond. Add butter and almond extract to the bowl of the mixer. Whip for 1-2 minutes until it's light and fluffy.
• ⭐️Add the other ingredients. Add the powdered sugar, milk, and salt. Slowly blend until powdered sugar is mixed in. Add more milk if the mixture is too thick. Turn mixer to high speed and whisk for 2-3 minutes or until the icing is light and fluffy. Add more milk to get the consistency you'd like.
• Add to decorating bag. Place desired tip into the decorating bag. Fold the top of the bag over to avoid getting icing on the outside of the bag. Fill the bag with icing, just over half full. Twist the top and gently squeeze until icing comes out. Use as desired. Store in the refrigerator or freeze the leftovers.

MARSHMALLOW BUTTERCREAM FROSTING

Steps:

• Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.

BEST BUTTERCREAM FROSTING

Steps:

• In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.
• With an electric mixer, beat butter and sugar until fluffy.
• Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.

ALMOND BARK BUTTERCREAM FROSTING

Steps:

• 1. In small saucepan, melt candy coating over low heat, stirring constantly. Remove saucepan from heat. Stir in liqueur. Cool 30 minutes.2. In small bowl, combine butter and powdered sugar beat until light and fluffy. Gradually beat in cooled candy coating mixture until smooth.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 200 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 10 g 50% * Cholesterol: 35 mg 12% * Sodium: 130 mg 5% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 0 g 0% * Sugars: 14 g * Protein: 1 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 4% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit, 3 Fat or 1 Carbohydrate, 3 FatSee Cook's Note: Frostings and Fillings and Cook's Note: Frosting Finishes

SIMPLE VANILLA BUTTERCREAM FROSTING

Steps:

• Place the butter and shortening into the bowl of a stand mixer and, using the paddle attachment, cream the butter on high until light and fluffy, approximately 3 to 4 minutes. Add the egg and beat until well combined, approximately 1 minute. Turn off the mixer and add 1/2 cup of the sugar. Mix on low until combined. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the vanilla and continue to beat until the frosting is smooth and light, approximately 2 to 3 minutes. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using.

ALMOND BARK BUTTERCREAM FROSTING

Steps:

• In a small saucepan, melt candy coating over low heat, stirring constantly.
• Remove saucepan from heat.
• Stir in liqueur. Cool 30 minutes.
• In small bowl, combine butter and powdered sugar, beat until light and fluffy.
• Gradually beat in cooled candy coating mixture until smooth.

JOHN'S ALMOND SWISS MERINGUE BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth.
• In the heatproof bowl of an electric mixer set over a pan of simmering water, combine egg whites and sugar. Whisk constantly until the sugar has dissolved and mixture is very warm to the touch, 3 to 5 minutes.
• Attach the bowl to the electric mixer fitted with the whisk attachment; beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, about 5 minutes. Add almond extract and continue beating until incorporated. Switch to the paddle attachment. With the mixer on medium-high speed, quickly add butter, a few tablespoons at a time, beating until mixture is smooth and has increased in volume. (If the frosting appears to separate after all the butter has been added, continue beating until smooth again.), Reduce speed to low, and continue beating for 2 minutes to eliminate any air bubbles.

ALMOND BARK BUTTERCREAM FROSTING

Steps:

• 1. In small saucepan, melt candy coating over low heat, stirring constantly. Remove saucepan from heat. Stir in liqueur. Cool 30 minutes.2. In small bowl, combine butter and powdered sugar beat until light and fluffy. Gradually beat in cooled candy coating mixture until smooth.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 200 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 10 g 50% * Cholesterol: 35 mg 12% * Sodium: 130 mg 5% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 0 g 0% * Sugars: 14 g * Protein: 1 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 4% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit, 3 Fat or 1 Carbohydrate, 3 FatSee Cook's Note: Frostings and Fillings and Cook's Note: Frosting Finishes