Recipe Almond Buttercream Frosting Food

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.

CLASSIC WHITE ALMOND BUTTERCREAM FROSTING

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.

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.

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.

QUICK VANILLA BUTTERCREAM FROSTING

Steps:

• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

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.

BUTTER CREAM ICING (BUTTERCREAM FROSTING)

Steps:

• Cream butter and then add vanilla and optional salt. (To cut the sweetness I usually sprinkle some salt in the vanilla, so it will dissolve.).
• Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.

ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING

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.

VANILLA BUTTERCREAM FROSTING

Steps:

• In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
• Almond Buttercream Frosting : Substitute 1/2 to 3/4 teaspoon almond extract for the vanilla.
• Chocolate Buttercream Frosting : Reduce confectioners' sugar to 4 cups and add 1/2 cup baking cocoa; increase milk to 6-7 tablespoons.
• Lemon Buttercream Frosting : Substitute 5-6 tablespoons lemon juice for the milk; add 1 teaspoon grated lemon peel.
• Orange Buttercream Frosting : Substitute 5-6 tablespoons orange juice for the milk; add 1 teaspoon grated orange peel.
• Peanut Butter Frosting : Substitute peanut butter for the butter; increase milk to 6-8 tablespoons.
• Peppermint Buttercream Frosting : Substitute 1/2 to 3/4 teaspoon peppermint extract for the vanilla.

KITTENCAL'S BAKERY BUTTERCREAM FROSTING/ICING

Steps:

• In a large bowl using an electric mixer at medium speed beat together the shortening and margarine or butter with cream, salt almond extract and vanilla until smooth (about 3 minutes).
• Add in sifted confectioners sugar starting with 4-1/2 cups; beat very well until smooth and fluffy, adding more confectioners sugar or cream or milk until you achieve desired consistency.
• Add in the food coloring or Flavor Creation powder (if using) until the desired shade is achieved.

ALMOND BARK BUTTERCREAM FROSTING

Steps:

• In a small saucepan, melt candy coating over low heat, stirring constantly.
• Remove saucepan from heat.
• Stir in liqueur. Cool 30 minutes.
• In small bowl, combine butter and powdered sugar, beat until light and fluffy.
• Gradually beat in cooled candy coating mixture until smooth.

BUTTERCREAM ICING

Steps:

• Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.
• Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.

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.