"Light almond flavored icing, great for sugar and butter cookies. You may need as little as 4 cups of confectioners' sugar; just stop adding it when you've reached the desired consistency." — DeDe
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sifted confectioners' sugar
4 1/2 tablespoons
1 1/2 teaspoons
Great "road map" of a buttercream recipe, easily manipulated to accomodate any and all of your buttercream needs whether it's for cookies, cupcakes, or decorating. Thicker, thinner, more butter, all shortening, play with this till you get it to suit you. In this case I reduced the almond flavor by half and it was just the perfect hint of almond. Overdo it and the flavor is unpleasant and overbearing. I wanted this frosing to pipe onto cupcakes so I nearly doubled the powdered sugar called for and addded half and half until I got the thicker consistency I wanted.
I wasn't too crazy about this...it tasted too "buttery" and I wonder how healthy it can be with that much shortening and butter. And it didn't harden for cookies so they all smeared when I tried to stack them and put them away.
Not only good on cookies, but great on special occasion cakes. Make it al little stiff and you can create decorative flowers and borders with this recipe. Linda Carver-Hereford,Texas
I didn't really use shortening.. I just cut it out of the recipe and used whipping cream instead of milk.. it worked really good..
This is delicious, but do not expect it to harden on the cookies! It remains the consistency of a light fluffy cake icing. Colors well, and is addictive.
I have been using Wilton's recipe for icing since I took a class on cake decorating. The base of this recipe is similar, but adds flavor. The butter makes it creamier and the almond adds flavor so it doesn't taste too sweet.
Just what I was looking for. Easy, with just enough flavor. I used it to frost a white cake for a birthday party. It made plenty for a two layer cake, and extra to dye for contrast piping. It would be even better for decorating if you sub half the shortening for butter. I didn't add as much extract to it, almond extract tends to overpower things really easily, so I just added to taste, about 3/4 tsp. I have a new go-to cake frosting. I can't imagine using this for cookies, though, it would smear badly. Thanks DeDe!
I liked this recipe, I have used it several times. Although I made a few adjustments which came out way better. I used a stick of butter and a stick of criso butter flavored shortening.You would wanna beat the butter and shortening for at least 20 min. seems long but it's totally worth it. You won't taste that butter after taste! That's the main key. I used 8 cups of powdered sugar to make it thick but added more almond extract and a tsp. of vanilla extract so it wont be to sweet and lose itself in the sugar and focus on the main purpose of ALMOND BUTTER ICING!!!!! (Remember Beat the butter and shortening for 20 mins. it will taste way better! and if it's to thick for your taste and milk!)
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Butter Icing
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 110
This delicious, creamy frosting makes any cake grand.
Your favorite thumbprint cookies, jazzed up with delicious glaze.
Your family will love these dense, no-flour cookies.