Almond Butter Icing Recipes
ALMOND BUTTERCREAM ICING
Make and share this Almond Buttercream Icing recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 36m
Yield 6 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1029.8, Fat 84, SaturatedFat 49.8, Cholesterol 413.4, Sodium 577.8, Carbohydrate 67.5, Fiber 0.6, Sugar 63.7, Protein 6.3
ALMOND BUTTER FROSTING
its like peanut butter frosting, but with almond butter instead. i suppose it would be good on cake, but i've only eaten it on toast.
Provided by raggedymandi
Categories Dessert
Time 15m
Yield 16 0z, 16 serving(s)
Number Of Ingredients 5
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 ICING
In case you can't tell, I like almonds. You might not need all 5 cups of confectioner's sugar. Just follow your instincts. You want it spreadable, but not too thick.
Provided by spatchcock
Categories Sauces
Time 5m
Yield 4 cups
Number Of Ingredients 5
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 BUTTER COOKIES WITH FROSTING
Easy to make almond-butter cookies, frosting optional. The flavor is delicate and very yummy. I am a novice in the kitchen and made these one night in about 30 min on a whim. The frosting hardens quickly, but it's easy to add water and microwave 15-30 seconds to soften it up again for spreading. I found this recipe on the back of the Publix sweet cream butter (unsalted) package; the credits on the package are "Publix Apron's Simple Meals"
Provided by susaneitelman
Categories Dessert
Time 20m
Yield 15-20 cookies
Number Of Ingredients 11
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.
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- 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.
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