Almond Butter Frosting Food

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 BUTTER FROSTING

Steps:

• whip butter until fluffy.
• add almond butter and continue whipping.
• add vanilla extract an molasses.
• slowly add powdered sugar and whip until blended and fluffy.

ALMOND BUTTER COOKIES WITH FROSTING

Steps:

• Preheat oven to 350°F Beat butter and sugar, in large bowl, with electric mixer on high speed until creamy. Add egg and almond extract, mixing well. Gradually add flour, mixing well.
• Rolldough into 1-inch balls (or bigger for bigger cookies). Place 2 inches (or adjust as appropriate) apart on greased baking sheet. Dip a flat-bottomed glass into sugar and flatten balls.
• Bake 10-12 minutes until bottom of cookies are golden brown. Cool 1 minute on baking sheet, then remove to wire racks to cool completely.
• To prepare frosting, combine sugar and almond extract until smooth. Stir in milk, as needed, until frosting is spreading consistency. Spread on each cookie; top with an almond slice.

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 BUTTER ICING

Steps:

• Cream together the shortening and the butter, add the almond extract and beat until fluffy.
• Beat in the confectioner's sugar, one cup at a time.
• Add the milk alternately with the confectioner's sugar, one tbs at a time until the icing reaches the desired consistency.
• Color and decorate as you like!

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.

BUTTER FROSTING

Steps:

• In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners' sugar, beating well.
• Slowly beat in the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food color, if desired.

ALMOND BUTTER

Steps:

• Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.