Almond Buttercream Frosting Recipes

EASY HOMEMADE ALMOND BUTTERCREAM FROSTING RECIPE

Steps:

• I recommend using a stand mixer, if you have one, if you would also like to achieve the super light frosting feel. Even if you don't have one, you can still get that lightness, it will just involve you standing there with your hand mixer for a lot longer than you might want to stand there.
• In a large mixing bowl, beat the butter until it's a smooth consistency.
• Add in the powdered sugar, salt, and both extracts. Mix these well.
• Start adding in the milk a little at a time, especially if it becomes too difficult to mix the original mixture. Keep adding milk and beating the mixture until you reach your desired consistency.
• After you've added all the ingredients, add food coloring, if desired.

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.

ALMOND BUTTERCREAM FROSTING

Steps:

• Pour in your 3 cups of powdered sugar and softened butter in a mixing bowl, and beat together on medium speed until they are fully incorporated. Once they are mixed well, bring the mixer down to a lower speed and add in the almond extract and unsweetened vanilla almond milk. Pour in the milk slowly.

ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
• In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full.
• Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
• To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature.
• Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.

ALMOND BUTTERCREAM FROSTING

Steps:

• I recommend using a stand mixer, if you have one, if you would also like to achieve the super light frosting feel. Even if you don't have one, you can still get that lightness, it will just involve you standing there with your hand mixer for a lot longer than you might want to stand there. In a large mixing bowl, beat the butter until it's a smooth consistency. Add in the powdered sugar, salt, and both extracts. Mix these well. Start adding in the milk a little at a time, especially if it becomes too difficult to mix the original mixture. Keep adding milk and beating the mixture until you reach your desired consistency. After you've added all the ingredients, add food coloring, if desired.

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 BUTTERCREAM ICING

Steps:

• Combine sugar, egg yolks, eggs, almond paste and salt in medium size saucepan.
• Beat with electric mixer until pale and fluffy.
• Beat in cream and vanilkla until blended.
• Cook over medium heat, stirring constantly, for about 6 min.
• until mixture just starts simmering Strain into large bowl.
• Refrigerate for 1 1/2 hours or until chill.
• Beat in butter with electric mixer until fluffy (Icing can be made up to 1 week in advance,cover in airtight container and store in refrigerator).
• Let stand at room temperature until good spreading consistency.

VANILLA AND ALMOND FROSTING

Steps:

• For base frosting:
• Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then cream and vanilla. 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.

ORANGE-ALMOND CAKE WITH BUTTERCREAM FROSTING

Steps:

• Using a serrated knife, trim tops of 8-inch round cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place first layer on cake plate. Spread frosting over first layer with a small offset spatula so it extends just beyond edges.
• Place remaining layer on top, bottom side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
• Using an offset spatula, cover cake again with remaining frosting. Repeat process with 6-inch round cakes. Serve.

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.