Amaretto Buttercream Frosting Recipes

AMARETTO CAKE WITH BUTTERCREAM FROSTING

Amaretto Cake with Buttercream Frosting image

I came up with this amaretto cake recipe because I was craving something that tasted like wedding cake. The texture is similar to pound cake, which is exactly what I wanted. Everyone who tastes it LOVES it. -Megan Dudash, Youngsville, North Carolina

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup sour cream
1/2 cup 2% milk
1/2 cup amaretto
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs, room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
BUTTERCREAM:
1-1/3 cups butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
7-1/2 to 8 cups confectioners' sugar
2/3 cup amaretto
Optional decorations: Toasted sliced almonds, milk chocolate M&M's and melted chocolate

Steps:

Preheat oven to 325°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting., Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired.

Nutrition Facts :

AMARETTO BUTTER FROSTING

Amaretto Butter Frosting image

Put the crowning touch on cupcakes with this rich and buttery Amaretto topper. -Anette Stevens, Olds, Alberta

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 2-1/4 cups.

Number Of Ingredients 4

Ingredients

3 cups confectioners' sugar
1/4 cup butter, melted
3 to 4 tablespoons heavy whipping cream
2 to 3 tablespoons Amaretto

Steps:

In a small bowl, beat confectioners' sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and Amaretto if needed to achieve spreading consistency.

Nutrition Facts : Calories 86 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 20mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

BANANA CUPCAKES WITH AMARETTO BUTTERCREAM

Banana Cupcakes With Amaretto Buttercream image

These are so moist with a light banana flavor. The frosting is wonderful! My yield was only 10 cupcakes. From Cooking Light, October 2006.

Provided by Vino Girl

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

cooking spray
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup mashed ripe banana (about 1 large)
1/3 cup plain fat-free yogurt
1 1/4 teaspoons vanilla extract
1/3 cup butter, softened
2 1/2 tablespoons Amaretto
1/4 teaspoon vanilla extract
2 cups powdered sugar
1/8 teaspoon salt
2 tablespoons chopped almonds, toasted

Steps:

Preheat oven to 350°.
Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Set aside.
Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 4 minutes).
Add eggs, 1 at a time, beating well after each addition.
Combine flour, baking soda, and 1/4 teaspoon salt.
Combine banana, yogurt, and 1 1/4 teaspoons vanilla, stirring well.
Beating at low speed, add flour mixture and banana mixture alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into prepared muffin cups (cups will be full).
Bake for 20 minutes or until a wooden pick inserted into center of 1 cupcake comes out clean.
Remove cupcakes from pan; cool completely on a wire rack.
FROSTING: Place 1/3 cup butter, liqueur, and 1/4 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until smooth.
Gradually add powdered sugar and 1/8 teaspoon salt, beating just until smooth.
Spread frosting evenly over cupcakes; sprinkle evenly with almonds.

Nutrition Facts : Calories 311.1, Fat 10.7, SaturatedFat 6, Cholesterol 54.9, Sodium 226.6, Carbohydrate 51.4, Fiber 0.8, Sugar 38, Protein 3.5

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