Reviewed: Apr. 24, 2012

If you love the flavor of almond, this recipe is incredible! It was my first time doing a cake icing from scratch and it came out perfect. I used it on a pyramid shaped cake for a birthday and it stayed put and even had a bit of a "sandy" look to it which was great.

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Reviewer:

Crob8386

Home Town: Troy, Michigan, USA

Reviewed: Apr. 9, 2012

I have never reviewed any recipes before, but this one deserved my time and efforts. This was the best frosting I have ever made. ever. It was creamy and had a nice consistency..not too heavy, not too light Everyone loved the hint of almond flavor. I did not experience the grainy texture that others had mentioned. I did make sure to follow the directions and alternately add and beat the heavy whipping cream and powdered sugar. Also, I cut this recipe in half and had PLENTY of frosting left. I frosted a "lambie" shaped cake (which needed a lot of frosting to give it a wooly texture). Greatest frosting recipe ever. I highly recommend this recipe!

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Reviewer:

gracie85

Reviewed: Dec. 18, 2011

Tasted amazing and got rave reviews from my guests! While the frosting did look a little grainy it wasn't as bad as I thought it would have been with reading the other reviews. I made the recipe to a tee and would only make half next time ~ Since after 2 dozen cupcakes and a 9 x 13 cake I still had a good amount of icing left over.

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Reviewer:

thumper

Reviewed: Nov. 5, 2011

YUMMY frosting, but mine has the consistency of cookie frosting (it's super runny). I've kept it in the refrigerator for almost an hour and it's still not fluffy.

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TxOCDMom

Reviewed: Aug. 18, 2011

great frosting. creamy, fluffy. love it. better once refridgerated.

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Reviewer:

candice

Reviewed: May 6, 2011

AMAZING! Was so simple! I only made a third and it still made way too much for my 12 cupcakes. But very delicious! Quick and easy!

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Reviewer:

Shalana

Reviewed: Apr. 7, 2011

Very easy recipe (esp with AllRecipes ability to change the serving/ingredients). Taste was good (my girls love sweet!) but texture was a bit grainy. Great recipe if you are brand-new at making frosting and want to find out if it's do-able. Now that I've done this I can try other recipes--and/or play with this. If you need a simple frosting recipe that does not call for shortening, this is a good one to try.

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Reviewer:

Joybelles

Cooking Level: Beginning

Home Town: Spangle, Washington, USA

Reviewed: Nov. 2, 2010

Just tried this recipe, cut it down for 24 servings. I LOVE it, I definitely agree with some of the other reviews, easy on the almond. The texture for me was not grainy at all.

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Reviewer:

Tschaich

Reviewed: Jan. 4, 2010

I was unsure how to rate this. It tasted excellent, but looked grainy and ugly when done. I made this for cupcakes for my kids classes at school and had to take each cupcake and roll it in sugar crystal sprinkes because of how the frosting looked. Once I did that, they looked fine. However, having said that, it is probably one of the best tasting frostings I have ever had, and the cupcakes were a huge success.

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Reviewer:

Mary Gina

Cooking Level: Intermediate

Reviewed: Jul. 21, 2009

The flavor was great; I omitted the almond extract because I didn't think it would work with my dessert. My only complaint is that the frosting didn't seem to hold up to warm temp, I had to refridgerate them so the frosting was very stiff when cold!

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