Almond Butter Icing

Almond Butter Icing

27

"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."
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Ingredients

servings 182 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cream together the shortening and the butter, add the almond extract and beat until fluffy.
  2. Beat in the confectioners' sugar, one cup at a time. Add the milk alternately with the confectioners' sugar, one tablespoon at a time until the icing reaches the desired consistency. Color and decorate as desired.

Reviews

27
  1. 30 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 trie...

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...

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 ...

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...

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 trie...

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 wo...

I used a fourth of this recipe with only a stick of butter. I used 1/2 tsp almond extract and 1 tsp vanilla. It generously frosted 12 cupcakes!