Almond Buttercream Frosting

 

Hands down, Almond Buttercream Frosting is my guilty pleasure. I admittedly make a batch and eat it by the spoonful. Buttercream frosting should be creamy, hold its shape, and form a delicate, sugary crust. I don’t use butter like many bakeries and pâtisseries, yet this recipe still pipes beautifully.

 
 
Almond Buttercream
 
 

Elements

(1) 2-POUND SACK CONFECTIONERS’ SUGAR

1 CUP CRISCO SHORTENING

2 TEASPOONS MADAGASCAR BOURBON VANILLA EXTRACT

1/4 TEASPOON ALMOND EXTRACT

1/8 TEASPOON BUTTER FLAVORING

3/4 CUP WHOLE MILK

SEA SALT

Directions

  1. In a large mixing bowl, add shortening, 1 cup of confectioners’ sugar, and 1 tablespoon of milk.

  2. Combine ingredients with a hand mixer, scraping the sides of the bowl, until well-combined.

  3. Continue adding sugar, one cup at a time, followed by milk alternately, until all is well-incorporated.

  4. Add vanilla extract, almond extract, and butter flavoring to the bowl; mix until well-combined.

  5. Add frosting to a piping bag or frost cake/cupcakes/cookies immediately.

 
 

x, Melissa

 
FrostingMelissa ChildressButtercream, Almond, Vanilla