Almond Buttercream Icing 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.

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

Steps:

• Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
• Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

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.

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.

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.
• 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.

ALMOND ICING

Steps:

• Mix water, extracts and salt in small bowl. Whisk in enough powdered sugar to form icing thick enough to pipe.

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.