Vanilla and Almond Frosting

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  • Yield: 7½ cups
  • Prep time: 15 m
  • Cook time: 0 m
  • Ready in: 15 m
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You can use the base of this recipe to make almond and/or vanilla buttercream frosting. The vanilla works wonderfully with most any cake flavor. The almond is highly recommended with a chocolate or devil’s food cake. Note that the entire recipe makes 7 1/2 cups of frosting. I discovered this recipe in Bon Appétit, 2004.

Ingredients

  • Base Frosting
  • Vanilla Frosting
  • Almond Frosting

Nutrients

Calories
1330.9
Calories from Fat
682 g
Total Fat
75.9 g
Saturated Fat
48 g
Cholesterol
203.4 mg
Sodium
15.8 mg
Total Carbohydrate
168.1 g
Dietary Fiber
0 g
Sugars
164.6 g
Protein
0.9 g

Step by step method

  • For Base Frosting

  • Step 1

    Using electric mixer, beat butter in large bowl until fluffy.

  • Step 2

    Gradually beat in sugar, then cream and vanilla.

  • Step 3

    If making both frostings: Divide between 2 bowls.

  • For Vanilla Frosting

  • Step 1

    Mix 1 teaspoon vanilla into 1 bowl of base frosting.

  • For Almond Frosting

  • Step 1

    Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.

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