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.