“You can use the base of this recipe to make almond and/or vanilla buttercream frosting. The vanilla works wonderfully with most any cake flavor. The almond is highly recommended with a chocolate or devil's food cake. Note that the entire recipe makes 7 1/2 cups of frosting. I discovered this recipe in Bon Appetit, 2004.”
READY IN:
15mins
YIELD:
7 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. For base frosting:.
  2. Using electric mixer, beat butter in large bowl until fluffy.
  3. Gradually beat in sugar, then cream and vanilla.
  4. If making both frostings: Divide between 2 bowls.
  5. For vanilla frosting:.
  6. Mix 1 teaspoon vanilla into 1 bowl of base frosting.
  7. For almond frosting:.
  8. Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.

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