ALMOND BUTTERCREAM FROSTING
You won't know what you've been missing in a buttercream frosting until you try this Almond Buttercream Frosting recipe! You'll never go back to the traditional version.
Provided by Jodi Danen, RDN / Create Kids Club
Categories Dessert
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 180 kcal, Carbohydrate 32 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 92 mg, Sugar 31 g, ServingSize 1 serving
SUGAR COOKIES WITH ALMOND FROSTING
Provided by Food Network
Time 45m
Yield about 60 cookies
Number Of Ingredients 14
Steps:
- Make the cookies: Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until fluffy. Beat in the egg, then beat in the vanilla and almond extracts. Reduce the mixer speed to low; add the flour mixture and beat until combined. Cover and chill 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop 1-inch mounds of dough onto the prepared baking sheets, about 2 1/2 inches apart; flatten the mounds with your fingers. Bake until the cookies are golden around the edges, about 10 minutes. Let the cookies cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the frosting: Beat the butter, almond and vanilla extracts, and salt in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add the confectioners' sugar and beat until smooth and creamy. Transfer to a piping bag fitted with a small star tip. Pipe the frosting onto the cooled cookies and top with nonpareils or Jordan almonds.
WEDDING CAKE ICING
Very Easy! Add a little more water to ice the cake and a little less to make the decorations!
Provided by CHAYES100
Categories Desserts Frostings and Icings White
Yield 16
Number Of Ingredients 6
Steps:
- Mix shortening, water, vanilla, almond extract, and half of the powdered sugar with a mixer for 5-10 minutes. (it's very important to mix this long)
- Add the rest of the powdered sugar and beat just enough to mix in.
- Add additional water for desired consistency.
Nutrition Facts : Calories 357.6 calories, Carbohydrate 62.5 g, Fat 12.9 g, SaturatedFat 3.2 g, Sodium 73.5 mg, Sugar 61.4 g
ALMOND BUTTERCREAM ICING
Make and share this Almond Buttercream Icing recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 36m
Yield 6 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1029.8, Fat 84, SaturatedFat 49.8, Cholesterol 413.4, Sodium 577.8, Carbohydrate 67.5, Fiber 0.6, Sugar 63.7, Protein 6.3
ALMOND ICING
Categories Condiment/Spread No-Cook Christmas Vegetarian Kid-Friendly Vegan Bon Appétit Small Plates
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Mix water, extracts and salt in small bowl. Whisk in enough powdered sugar to form icing thick enough to pipe.
TOASTED ALMOND FROSTING
I found this wonderful recipe in Cook's Illustrated Magazine. This recipe makes 3 cups of icing, enough to frost one 4-layer cake.
Provided by Bev I Am
Categories Dessert
Time 30m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine egg whites, sugar, water, almond extract, and corn syrup in bowl of standing mixer or large heatproof bowl and set over medium saucepan filled with 1 inch of barely simmering water (do not let bottom of bowl touch water).
- Cook, stirring constantly, until sugar is dissolved and mixture registers 160 degrees on instant-read thermometer, 5 to 10 minutes.
- Remove bowl from heat and transfer mixture to standing mixer fitted with whisk attachment.
- Beat on medium speed until soft peaks form, about 5 minutes.
- Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, 5 minutes longer.
- Remove bowl from mixer and use rubber spatula to gently fold in almonds.
Nutrition Facts : Calories 495.2, Fat 18.3, SaturatedFat 1.4, Sodium 154.2, Carbohydrate 78.4, Fiber 4.1, Sugar 70.2, Protein 10
VANILLA AND ALMOND FROSTING
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.
Provided by Bev I Am
Categories Dessert
Time 15m
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, Fat 75.9, SaturatedFat 48, Cholesterol 203.4, Sodium 15.8, Carbohydrate 168.1, Sugar 164.6, Protein 0.9
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.
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