Thursday, February 4, 2016

My Buttercream Frosting Recipe

Almond Extract is the Secret

When I was a little girl, my favorite thing about weddings was the wedding cake. Where I was from, in Illinois, the local bakeries would bake the most delicious white wedding cakes.  Regular cake didn't compare, so I craved what I would always refer to as "the Wedding Cake Taste." Later in life, I discovered that the "SECRET" to the Wedding Cake taste was merely Almond Extract, lol. 

Now, I make them whenever I crave them, using almond extract with vanilla extract in the cake mix as well as in the frosting.

So I can have my cake, and eat it too.

My Amazing Buttercream Frosting Recipe:

3 and a half cups of SIFTED Confectioner's Sugar (A.K.A., "Powdered Sugar")
16 Tablespoons Butter, Room Temperature
1T Milk
1t. Vanilla Extract
1t. Almond Extract
Beat the butter until creamy.
Add the liquid ingredients.
Beat until incorporated.
Add the sifted sugar, a little at a time.
Blend thoroughly.

(Frosts 2 Dozen Cupcakes)

You many substitute 2 teaspoons of any other flavored extract, as well.

McCormick, and other brands, include:
vanilla, almond, cinnamon, coconut, hazelnut, maple, anise, coffee, lemon, lime, orange, pumpkin spice, raspberry, root beer, strawberry, cherry, butter, and more.

A touch of Wilton Concentrated Gel Icing Color will make the color of frosting richer, without thinning it as liquid food coloring may.

Chocolate Buttercream Frosting:

Add 3/4 cup Cocoa Powder & 2 more T. milk
(to the above recipe).
Some extracts that go well in the chocolate frosting are:
vanilla, coffee, cinnamon, cherry, almond, coconut, and hazelnut.

Please leave comments below, with your favorites.

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