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Creamy Vanilla Almond Icing

Creamy Vanilla Almond Icing

Take your basic buttercream recipe, add cream cheese, powdered sugar, and almond extract for this Creamy Vanilla Almond Icing. MORE+LESS-

4 1/2

cups powdered sugar

1/4

teaspoon almond extract

1/2

of a vanilla bean, seeds only

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  • 1

    Combine the butter and cream cheese in a bowl with an electric beater (either hand mixer or stand mixer). Beat for a minute or two, until combined and smooth.

  • 2

    Slowly incorporate the powdered sugar, about 1/2 to 1 cup at a time, mixing slowly after adding each scoop.

  • 3

    After incorporating all the powdered sugar, add the vanilla bean and almond extract. Beat until well mixed.

  • 4

    Spread over cupcakes or cakes. If you wish to use this for piping, fit the bag with your desired tip, fill the bag with icing, and then refrigerate for about 15 minutes so the frosting can chill. Then, pipe as desired.

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More About This Recipe

  • My kids love to make cupcakes, but the most exciting part for them is the frosting.They love switching up the colors because to them it's a completely different frosting even if the flavor is the same.One of our favorite recipes is this Creamy Vanilla Almond Frosting. I took a basic buttercream recipe and changed it up a bit. By adding some cream cheese, the frosting takes on a creamier consistency. You don't add enough to turn it into cream cheese frosting though. Then, to compensate for the cream cheese that has been added I add a bit of extra powdered sugar so it is still thick enough for piping and maintaining its shape. Add a little bit of almond extract and you've got a brand new frosting.This recipe is great for cupcakes, of course. Vanilla-almond is a great flavor combo for white cake and chocolate. We like to fit the bag with a star tip (Wilton 32) and dot the tops of the cupcakes with lots of stars. Just squeeze and pull up for each star dot. I like to use disposable decorating bags for the frosting because it makes clean up fast and easy.You can also use this frosting for cakes, but my kids usually don't have the patience that is involved for waiting for the cake to bake and cool before frosting it.

How To Make Vanilla Buttercream Icing From Scratch

As a kid, I loved eating the vanilla icing out of the canisters in my pantry. Well, as an adult that really has not changed much, but instead of buying the store junk my kids and I love this simple recipe on how to make vanilla buttercream icing from scratch.

This recipe is actually so simple that I did a video where my 3-year-old actually helped me making the icing on Facebook. The recipe below is actually one that we use in our bakery for our customers. It tastes great with our sugar cookie recipe [LINK]. We actually made these adorable Christmas tree cookies with our sugar cookie recipe [LINK] and the American Buttercream icing recipe below.

Buttercream icing is really simple to make at home and recipes only a few ingredients. Now the recipe below does call for almond extract, but if you don’t like almond extract or you do not have any on hand, then you can skip this process. The icing will still taste absolutely delicious.

Want to know another reason why I love this recipe? Well it is actually gluten friendly. That is correct. It is made with gluten friendly products, and the recipe quickly be made into a keto friendly, diabetic friendly recipe [LINK]


Angel Food Cake with Creamy Glaze

Homemade Angel Food Cake is far superior to any from a box or a bakery. Once you have made it, you’ll know that it is really not all that difficult and well worth the time to make a special treat.

Ingredients

  • FOR THE CAKE:
  • 1 cup Cake Flour
  • 1-½ cup Powdered Sugar
  • 1-½ cup Egg Whites (from About 12 Eggs)
  • 1-½ teaspoon Cream Of Tartar
  • ¼ teaspoons Salt
  • 1 cup Granulated Sugar
  • 1 teaspoon Vanilla
  • 1 teaspoon Almond Flavoring
  • FOR THE CREAMY GLAZE:
  • ⅓ cups Butter
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla
  • 2 Tablespoons Up To 4 Tablespoons Of Hot Water

Preparation

Measure cake flour and powdered sugar into a sifter. Sift mixture onto a piece of plastic wrap and then pour it back into the sifter. (This step is optional, if you don’t have a sifter, just mix together.) Set aside.

Place egg whites in mixing bowl and use a mixer to beat until frothy. Add cream of tartar and salt. Beat at high speed (using a wire whip attachment if you have one) until foamy and beginning to rise. Gradually add 1 cup granulated sugar (about 2 tablespoons at a time). Continue beating until the whites form stiff peaks. With a stand mixer, it is possible to over beat, so stop the mixer and check after 1-2 minutes. I usually touch the meringue with the tip of a finger. There may be a slight curl at the tip of the whites. If so, it’s not quite ready. Continue beating just until the tip is stiff.

Then stir in 1 teaspoon vanilla and 1 teaspoon almond extract. (If I don’t have almond extract, I just increase the amount of vanilla by the same amount.)

Sift about a third of the flour/sugar mixture over the meringue. Using a spatula, gently fold it in by stirring in a bottom-to-top motion just until the flour is incorporated. The idea is to be as gentle as possible in order not to deflate the meringue. Repeat two more times with the rest of the flour/sugar mixture. Gently spoon batter into a 10X4 inch tube pan.

Bake at 375 F for 30-35 minutes until lightly browned and cake springs up when touched. Remove from oven and immediately turn cake upside down. My cake pan has little stands, but if yours does not, invert it onto the top of a funnel or glass bottle until cool.

When cake has completely cooled, use a butter knife to go around the edges of the cake, separating it from the pan. Invert over a plate, give it a hearty shake and behold your beautiful cake! If desired, top your cake with a creamy glaze. Now you have a lovely cake to enjoy.

For glaze: Melt butter in the microwave. Then blend in sugar and vanilla. Slowly stir in water until glaze is pourable (you may use more or less than amount given).


White Creamy Frosting

This soft textured White Creamy Frosting recipe is thick enough for piping and creating shapes. It will remain soft and when made with butter, it has a rich flavor. Because of its ability to hold its shape, it works well for cake, cupcake, and cookie decorating.

When using this frosting recipe for decorating cookies, keep in mind that because it stays soft it will be harder to store the decorated cookies. The soft texture and rich flavor of this frosting also makes it a good one to use on pastries, such as cinnamon rolls, when you want to add a topping to them.

Even though this White Creamy Frosting recipe works well for decorating with details, it also works well for some of the simple frosting designs for cake decorating. Try using the swirled, swirled line, wavy line or circled ridges design if you prefer a simple frosting design for your cake or cupcakes.


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Excellent recipe for a basic but luxuriously rich frosting. I agree with others that you could bump up the vanilla, and am looking forward to experimenting with other flavors. I have been looking for something like this for ages and am very pleased with it, and appreciate the tips and comments from others.

I really like this recipe, mainly because I did do it wrong and it still turned out good. I'm going to try it again the correct way and see if I liked it even more. How long will the icing will keep in the refrigerator? Please and thank you.

This is my favorite frosting recipe. It is so versatile. My latest addition was adding 2 tbsp very finely ground coffee to the milk/flour mixture just as it is beginning to thicken. Troubleshooting notes: if your frosting turned out runny you needed to reduce the milk/flour mixture more, you want to get it to almost the consistency you want your frosting to be and if it looks grainy just when you were ready to frost away, mix the living daylights out of it for a minute and it will smooth out. The grainy look is caused by the small pockets the sugar makes if it hadn't dissolved completely in the mixing process.

I followed this recipe exactly, but it turned out terribly. The icing was runny and gritty -- impossible to spread with a spatula or put in a piping bag. I put it in the fridge an extra 15 mins to see if it would firm up, but no luck. I had to smear it on my cupcakes with a spoon. The taste was fine, but the outcome was very unattractive. And it felt even more greasy than typical buttercream. Disappointing, I'll stick to my usual buttercream.

Absolutely incredible frosting- the best recipe I've ever tried. It is super light and very smooth, with the consistency of whipped cream and a flavour in-between American buttercream and Swiss meringue buttercream (not too sweet, not too buttery). It's very easy to make, turns out wonderfully, and pipes beautifully. I used salted butter (if you use unsalted, Iɽ suggest adding a pinch of salt). I halved the recipe and it only took the milk about 4-5min on the stove to bubble and thicken. The frosting keeps very well on a frosted cake at room temperature for at least 4 days. This is my new favourite frosting recipe!

Absolutely Delicious! And I'm NOT a fan of vanilla frosting! I had my doubts about the milk/flour mixture and grittiness of the butter/granulated sugar mixture. But when the two mixtures were combined. Frosting Perfection. The result was the creamiest frosting I've ever made! Think Swiss or Italian buttercream without the oily mouth feel. Even though the frosting is creamy and light, it holds it shape well for precise piping. I made this for a birthday party and both kids & adults loved it! I followed the recipe with the following modifications: I whisked the milk slowly into the flour, I used 1 tablespoon of vanilla, and I used the frosting immediately instead of chilling it for 15 minutes. The final consistency was perfect and I didn't think it needed to be chilled. I can't wait to try different variations (chocolate, blackberry & chai) using this recipe as a base. This will now be my go-to frosting recipe.

I made this frosting to go on gingerbread cupcakes for Christmas. It was delicious. Light and tastes like a whipped cream frosting. I accidentally used half as much butter and it turned out to be a good mistake. It was really nice. I was skeptical about using flour and granulated sugar, but having just had a cupcake from Magnolia Bakery that was wonderful, I decided to give it a try. Be sure to beat it plenty and make sure the mixture cools completely. I let it cool 45 minutes.

I used this on a Hershey's "Perfectly Chocolate" Chocolate Cake from the back of their cocoa container. Happily suprised with the recipe. I was nervous going in using cane sugar instead of powdered, but it's not crunchy at all, very smooth. It IS heavy on the butter mouthfeel, and that's not a personal favorite of mine, but was liked well by all who indulged.

Yummy frosting - not to heavy, not to sweet! Admittedly I was a little unsure of flour in frosting but you can't taste it at all. It is a process to make but I think it's well worth it. This recipe makes a lot of frosting though. I cut it in half and still had plenty. I ground the sugar with an immersion blender (didn't want it to be grainy) and was a little worried part way through but all smooth in the end.

This is the icing I look for when thinking I need a delicious icing that isn't with icing sugar, that doesn't take your teeth out by the sweetness, that looks practical and I always have the ingredients. My problem is. I don't always make it. Boiling the flower mixture is a pain in the butt and I think to myself, awe just go with the icing sugar and be done with it. And nearly every time I do that I wind up making this icing anyhow. It is the most SUPERIOR icing to anything that I've used for cupcakes, for birthday cakes, wedding cakes and just yummy things with icing. It's beautiful. Sure you can get away with not whipping the heck out of it for the 10 minutes but if you do the 10 you will never regret it. Take this and be done with all the icing you've ever made!

This is the "original" Red Velvet Cake frosting. My Mother has been making her Red Velvet with this frosting for over 50 years, long before cream cheese became popular. I despise cream cheese frosting, especially on Red Velvet. I have no idea why anyone would ruin a Red Velvet cake with cream cheese. I have done a lot of research, and some people still claim that cream cheese is the only way to go. You can however type in "Original Red Velvet frosting" and it will show this recipe w/ minor variations. The only ingredient change I see from the original is Cake flour instead of Plain flour. (this might make a difference in the taste for catherineaustin) It is by far the most wonderful icing in the world! I use it for everything. Also I make Marshmallow frosting and it closely resembles the taste of this icing. My Mother also thought that the Marshmallow icing tasted very close to this icing. It certainly is quicker! Thanks!

This is absolutely delicious! It is a little fiddly to make but is so light and delicious it is almost like a vanilla mousse. It holds up really well to piping and handling and everyone that tried it has raved about how much they like it. It is absolutely perfect on red velvet cake.

I would not suggest making this frosting. I followed the recipe exactly and it turned out looking pretty. But the frosting had a distinctive flour taste. I did not prefer it, nor did my guests. For all of the effort I put into the cake, I wish I would have chosen a different frosting recipe.

Delicious and creamy but not super sweet. You must follow the directions EXACTLY, no short cuts! I halved the recipe since I was only frosting two layers and it was more than enough. I highly recommend this if you have the patience to follow the recipe and you don't like very sugary frosting.

Followed the directions and added milk to the flour as recommended by other reviewers. Came out awesome!

The first time I made this, it came out terrible. I tried again, and it is amazing! Wonderful texture, not too sweet.

JUST MADE THIS CAME OUT GREAT FAMILY MEMBERS HERE FOR HOLIDAYS EVERY ONE LOVED IT THANKS

My new favourite frosting recipe - perfectly fluffy and the milk concentration cuts down the sickly-sweetness that you get with buttercream. It sets firm so the decorations hold perfectly. I used my Thermomix to make it, first with the butterfly attachment to make the milk paste, set to Varoma temp. Speed 2 for 10-15 mins (check consistency). I then took the butterfly out and blitzed it briefly to get rid of any lumps. After washing the bowl and drying thoroughly I powdered the sugar on speed 10 for one minute. I then added the softened butter and blitzed for maybe 10-20 seconds at speed 6. Finally, but the butterfly back in, add the milk paste and mix on speed 2-3 for about 3 minutes until you get the consistency you want. Loved it!

Creamy, fluffy yumness! My favorite vanilla frosting, once I got the hang of the process. Although my first attempt tasted good, I ended up with the same glumps other reviewers complained of. So I made some simple changes to the directions. Which I believe makes this a fool proof recipe. Read on if you are not an experienced baker or you struggled with the original directions and would like to try it again: As someone else noted, ALWAYS add the liquid to the flour. Very gradually. I cooked the flour mixture in a double boiler. Takes significantly longer but, does not require the constant stirring and attention. (I have a toddler). I cooked it for about 30-35 minutes. Until it was quite thick and the flour taste was gone. Once I took it off of the heat, and poured it into a clean bowl, the texture began to change into the thick paste that the recipe talks about. Once it was cooled and ready to add to the sugar*/butter, I removed all but about a half cup of the butter before I began adding the paste. One table spoon at a time. I incorporated all of the paste prior to adding back the rest of the butter. Substituted one tablespoon of Massey's Vanilla Bean Paste for the 2 teaspoons of extract. Voila! *I also found that super fine Baker's Sugar alleviates the faint grittiness that regular sugar leaves. One of these days, I'm going to give it a try with cream cheese instead of butter. Has anyone else tried that yet? Happy baking!


More Keto Ice Cream Recipes

If you like this homemade vanilla ice cream with almond milk, you might also like some of my other keto dessert and ice cream recipes:

    – No ice cream maker? No problem! Three flavor options. – There’s nothing vanilla about this vanilla ice cream, except maybe the fact that it’s only 4 ingredients! It’s the best… and also egg-free. – Light and creamy and ready to eat in just 2 minutes! – For the pb & chocolate obsessed – made with only 5 ingredients. – Just 4 ingredients to make this tart and creamy dessert!

Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

Add the remaining icing sugar and one tablespoon of the milk and vanilla extract and beat the mixture until creamy and smooth. Beat in the remaining milk, if necessary, to loosen the mixture.

Stir in the food colouring, if using, until well combined.

For the orange buttercream variation, omit the milk and vanilla from the basic recipe. Stir in the orange zest and juice until thoroughly combined.

For the chocolate variation, omit the milk from the basic recipe. Cream the butter and sugar, as above, also adding the cocoa powder. Allow the melted chocolate to cool for 10 minutes before adding to the whipped butter and sugar. Beat until well combined.

Recipe Tips

If your icing sugar is a bit old and pebbly, sieve the icing sugar to eliminate any clumps as these will not dissolve in the butter icing.


Cream butter and sugar, adding sugar gradually, until light and fluffy. Add vanilla and almond flavoring. Then mix flour, milk and baking powder into batter in three stages. Beat until smooth.

Whip egg whites in a separate bowl until soft peaks form. Gently fold egg whites into batter. Spoon into paper-lined cupcake pans and bake at 350 degrees F for 15-18 minutes. Let cool before icing.

For icing, cream butter and margarine, then add vanilla. Gradually add the sugar. Mixture will appear rather dry. Finally, add milk. Beat on high speed until the icing is light and fluffy. Keep extra icing in a closed container in the refrigerator.


CAN I FREEZE THIS BUTTERCREAM FROSTING?

You sure can! If you think about it, bakeries put their cakes in a cooler to store them for customers.

Freezing won't hurt the texture, consistency, or flavor of your frosting. I always have a little bit of icing leftover, and I usually do freeze it for the next time I need it.


Whipped Vanilla Buttercream Frosting

This is the lightest and fluffiest vanilla buttercream frosting. It’s perfect for frosting just about anything— cakes, cupcakes, cookies and more!

Are you a frosting person? I’m totally a frosting person. What’s under the frosting is important too, of course, but I definitely can appreciate a big pile of billowy frosting.

And for me that’s exactly what frosting should be like— light, creamy and cloud-like.

I’ve developed this vanilla buttercream frosting recipe over several years and too many cakes, cupcakes and cookies to count, and I feel pretty confident calling it the very best. Because it is!

WHAT’S THE SECRET?

There are two ingredients that really help make this frosting what it is— heavy whipping cream and just a touch of almond extract.

Using heavy whipping cream instead of milk, and then whipping it on high speed for several minutes really gives this frosting its light and fluffy texture. Turn your mixer on low for just a few moments until the ingredients come together, then turn it up to high and walk away for about 3 minutes. Come back, scrape down the bowl and whip it for another 1-2 minutes. It turns out perfectly whipped every time.

Almond extract is my other secret. I add a small amount, only 1/4 teaspoon. It’s not enough that the almond flavor comes through, but it gives the frosting a little something extra, and helps it taste kinda fancy.

How to use this whipped vanilla frosting

One recipe yields enough frosting for:

  • Filling and frosting a double-layer 8 or 9-inch layer cake. If you have 3 or more cake layers, or want to do a lot of piping decoration, you may want to double this recipe or use another filling option for the cake.
  • Frosting 24 regular cupcakes with a moderate amount of frosting per cupcake, or 12-15 cupcakes with a generous amount of frosting (as shown in this post).
  • Frosting 24-36 sugar cookies.

Feel free to add food coloring as desired. You can also use other flavorings and other extracts.

This frosting is great for piping and decorating cakes and cupcakes. If the frosting starts getting too soft as you work with it, chill it in the fridge for about 15 minutes to firm it up.

If you’d like to make this frosting in advance, it can be stored in the fridge for at least 1 week and in the freezer for at least 1 month. Let it come back to room temperature, then beat for 1-2 minutes until fluffy again.

Baking tip:How to frost like a pro

I am not an expert when it comes to decorating with icing. I know my limitations. But I also know how to fake it and make it look like I know what I’m doing. How do I do it?


Watch the video: Παγωτό βανίλια με καραμελωμένα φουντούκια. Μη Μασάς by Giorgos Tsoulis (November 2021).