![]() It’s a delicate balance between the temperature of your kitchen, the brand of butter you use, the temperature of your butter, and the amount of heavy cream you use. There are few different factors that influence the consistency of your frosting. One of the hardest parts is getting the consistency of your buttercream just right. While this recipe is pretty straight forward, sometimes people do run into issues making it. I’ve used it to frost my WASC cake recipe, almond cupcakes, French macarons, and even my buttercream cookies! Almond Frosting Troubleshooting Cakes, cupcakes, cookies, macarons, you name it!! The sky’s the limit when it comes to using this frosting. What Can I Frost with this Almond Buttercream Frosting? I make 2 batches of frosting to fill and frost a seven- or eight-inch layer cake. I usually make one batch if I’m frosting a dozen cupcakes with big swirls. You can make a triple batch in a 5 qt Kitchen Aid Mixing bowl. You can also halve, double, or triple this recipe as needed. This recipe makes about 3 cups of frosting. Almond Extract – Good almond extract is a must in this recipe! I like to use this brand which I order in a big bottle on Amazon.Just be sure to omit the salt that this frosting recipe calls for. Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter.Otherwise, the frosting will crust if it’s left sitting out! Substitutions & Swaps in This Almond Buttercream Recipeīelow are some swaps and substitutions that can be made in this frosting recipe. Stir the frosting by hand with a rubber spatula once it’s made for a minute or two to make the frosting super smooth.Ĭover the buttercream flush with plastic wrap or immediately placing it in a piping bag. Step 3: Make Your Frosting Extra Smoothīeat on low until the ingredients are fully incorporated and the desired consistency is reached. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Then slowly mix in the powdered sugar and heavy cream on a low speed. Next, add in 1 tsp vanilla extract, 1 tsp almond extract, and 1/4 tsp salt and beat on low until the ingredients are incorporated. Beat the unsalted butter on a medium-high speed for a minute with a mixer until smooth.
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