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.
ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING
A delicious cupcake with a to-die-for frosting! I came up with this for my friend's wedding--she wanted something different for her wedding cake (cupcakes). It turned out so good that I had to share!
Provided by BakinMama
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 526.3 calories, Carbohydrate 62.5 g, Cholesterol 69.8 mg, Fat 29.8 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 11.6 g, Sodium 353.1 mg, Sugar 48.1 g
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 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
CLASSIC WHITE ALMOND BUTTERCREAM FROSTING
Also known as wedding cake frosting, this classic buttercream is perfection when you want a frosting that has that bakery taste for your cakes. This is the buttercream that you will be tempted to eat right out of the bowl! Especially delicious on a tender, moist white cake this is the flawless frosting for your birthday and...
Provided by Cindy Smith Bryson
Categories Cakes
Time 15m
Number Of Ingredients 8
Steps:
- 1. In large mixer bowl, beat butter until fluffy and lighter in color, about 5-8 minutes.
- 2. Turn mixer on low and slowly add confectioners sugar little by little. Make sure that sugar is incorporated prior to adding more. Frequently scrape down sides of the bowl.
- 3. Add salt, meringue powder if using, vanilla and almond extracts and butter flavoring until combined, frequently scrapping down sides of the bowl.
- 4. Add cream one tablespoon at a time until desired consistency is reached.
- 5. Increase mixer speed to medium and continue beating frosting until it is almost pure white and fluffy, about 5 minutes. You are whipping air into your buttercream for that light and airy texture.
- 6. Frost cake(s) or store in airtight container until ready for use. You may keep at room temperature for up to 2 days. It will keep in refrigerator until expiration date on the butter used. Freeze for up to 1 month. If your buttercream has been refrigerated or frozen, bring to room temperature and rewhip, adding cream if needed to get desired texture.
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