Best 4 Almond Buttercream Frosting Recipes

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.

ORANGE-ALMOND CAKE WITH BUTTERCREAM FROSTING

Steps:

• Using a serrated knife, trim tops of 8-inch round cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place first layer on cake plate. Spread frosting over first layer with a small offset spatula so it extends just beyond edges.
• Place remaining layer on top, bottom side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
• Using an offset spatula, cover cake again with remaining frosting. Repeat process with 6-inch round cakes. Serve.

CRANBERRY-ALMOND BUTTERCREAM FROSTING

Steps:

• Combine butter and shortening in a large bowl; beat with an electric mixer until light and fluffy.
• Combine frozen cranberries and milk in a blender; blend until pureed. Add to butter mixture with confectioners' sugar; mix until well combined. Beat in almond extract and vanilla extract. Stir until just blended, then beat until a thick frosting consistency is obtained.

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.
• Note: Butter can be substituted for margarine, of course, but that's just what I used. The milk could be any type; I used whole milk.
• Note: If desired, save back a tablespoon or so of the caramel from the frosting, for a drizzle over the top of the cupcakes.